Chop tofu into bitesize chunks, coat in cornflour and fry off in a splash of oil until golden. Cornflour/starch optional.
Fry off the onions until translucent, then add garlic and chilli. Sprinkle in all spices and stir well.
Pop in the mushrooms and then stir well and allow to cook for around 5 minutes. Until mushrooms start to shrink a little.
Pour in vegetable stock and cornflour slurry. Bring up to a simmer, stir really well and then add broccoli and simmer for around 5 minutes more.
Pop in the peas, stir well. Finally add in the fried off tofu, stir well and then served with rice.