1tbsp sunflower oil
1 large handful dried soya mince
3 finely chopped spring onions (I didn't have any and only managed to find a few chives in the garden)
2 garlic cloves, peeled and finely chopped
500ml vegetable stock
4tbsp soy sauce
2 tbsp chilli sauce
2 tbsp sesame oil
1/2tsp chilliu flakes
350g firm or silken tofu
Fry the onion and garlic in the oil for a few minutes. Add the rest of the ingredients minus the tofu and simmer for about 20 minutes until the soya mince has fully hydrated. Cube the tofu and add 5 minutes before serving. Firm tofu will keep it's shape whereas silken tofu will break down and crumble as mine did.
Serve with rice.