Press the tofu for a few hours (optional), then chop into chunks.
400 g firm tofu
Coat the tofu in the cornflour on all sides.
2 tablespoon cornflour
Fry the tofu in 2 tablespoons of veg oil until brown on all sides.
2 tbsps vegetable oil
Once done, set the tofu aside.
Heat the rest of the oil in a wok and then add the onions and cook for a few minutes until they start to soften.
2 onions, 1 tablespoon vegetable oil
Add the chilli and garlic, cook for a couple minutes more.
6 cloves garlic, 1 green chilli
Next, add all the spices and cook for a minute until they become fragrant.
2 tablespoon curry powder, 1 teaspoon ginger powder, ¼ teaspoon cumin powder, ¼ teaspoon Chinese five spice, 1 teaspoon turmeric powder
Pop the mushrooms in the wok and cook for 5 minutes.
500 g chestnut mushrooms
Add the vegetable stock, then the cornflour mix and stir well.
800 ml vegetable stock, 2 tablespoon cornflour
Keep it over a medium heat, and it will start to thicken, continue to stir. Add a splash more water if it looks too thick.
Finish the dish by adding the broccoli, tofu and peas, and cook for another 5-6 minutes.
1 cup peas, 200 g broccoli, 400 g firm tofu
Serve with rice and enjoy.