Chinese Tofu hot and sour

A homemade version of one of my favourite restaurant meals. Makes 2 servings

1 x 250g block tofu
1 leek or onion
1/2 red pepper
1/2 green pepper
200g button or chestnut mushrooms
1 courgette
a handful of baby sweetcorn or mangetout (optional)
1 red chilli
1cm fresh root ginger
1 x 125g sachet black bean sauce (or other sauce of your choice - Blue Dragon label theirs as vegan)
vegetable or groundnut oil for frying
rice to serve (preferably brown)

Cook the rice according to the instructions on the pack.

Drain and chop the tofu into chunks and coat lightly with soy sauce. Fry in a large frying pan or wok for about 10 minutes over a medium heat. Remove and set aside.

Chop the vegetables into strips, chop the chilli and ginger and fry until they begin to soften. Add the black bean sauce and the tofu pieces and heat through. Serve with the rice and eat with chopsticks for the 'authentic' experience.