I love pickled red cabbage! The juice from this is a great way to flavour the tofu. It adds so much depth, flavour and takes on the colour beautifully. Slice your tofu into desired shape and cover with cold purple pickle juice in a container, the tofu can last up to a month in the fridge. I pan fry the purple tofu in coconut oil, with a bit of soy sauce and Thai spice. Add to stir-fry when plating. If pickling red cabbage is a complete ball ache just pan fry the tofu as it is with the Thai spice and soy sauce.

Peel and grate ginger & garlic, finely chop half a red chilli with seeds, zest and squeeze lime, add 50ml soy sauce, 50ml sweet chilli sauce to a small bowl and mix all ingredients well and leave to infuse.

Bring your wok up to a medium heat with coconut oil in and cook chopped onions with a pinch of salt. Chop broccoli head in to medium pieces and add to wok with chopped pepper, baby corn, mange tout with the Kick Bang Thai Spice Blend. Cook on medium heat and stir for 10mins. Add the sauce and cook for another 5 minutes.

Pick 15g of fresh coriander, chop a small hand-full of cashews, slice a couple of spring onions, the other half of red chilli and cut x2 wedge of lime.

Serve hot with either noodles or rice and cover your beautiful stir fry with your garnishes and squeeze that lime wedge all over it.

This meal also works great with pork, chicken, beef or prawns.