Hoisin & Chilli Tofu Stir Fry with Tomato & Chilli Couscous - Ainsley Harriott

Ingredients

• 1 block of firm tofu, pressed, patted dry and cut into 1cm cubes
• soy sauce, for drizzling
• 2-3 tbsp corn flour
• 4 tbsp ground nut or sunflower/vegetable oil
• 3 tbsp hoisin sauce
• 1 tbsp sriracha sauce (or sweet chilli sauce)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp runny honey
• 4cm piece of fresh root ginger, peeled and cut into thin matchsticks
• 2 cloves of garlic, chopped or minced
• 1 medium-hot red chilli, de-seeded and sliced
• 2 spring onions, trimmed and cut into 2cm pieces
• 1 large carrot, peeled and shaved with a peeler
• 120g mangetout or sugar snap peas
• 200g spring greens, cabbage or cavolo nero, stems and ribs removed, thinly shredded
• ½ tsp sesame oil
• 1 packet of Ainsley Harriott Tomato & Chilli Couscous
• ½ tsp sesame seeds, to serve
• 1 spring onion, trimmed and thinly sliced, to serve