Tofu, tomato, mushroom and spring onion scramble

Instructions

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1 Heat a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the tomatoes and stir-fry for 1 min until softened. Add the mushrooms and stir-fry for 1 min until browned. Season with the rice wine or dry sherry.

2 Add the tofu and stir in to mix well. Add the turmeric and dried chilli flakes and cook for 1 min. Add the soy sauce and toss, cooking until all the soy has covered the tofu, then season with black pepper.

3 Garnish with the spring onion and serve immediately.