This dish that can really pack some punch and is a real treat any time of the year. I remember having Char Sui style pork a few years ago in Manchester and since then I have struggled to find somewhere that does it quite like my first taste. This is my take on the recipe and as close as I want to get to remaking this Chinese classic my own way. The spice level can be easily varied by altering the amount of chilli you add; I think it’s best when the spice builds throughout the meal and you only realise it’s there when you finally finish the meal and find your mouth on fire.

Ingredients

Plain tofu ~ 300g
Honey ~ 3 tbsp
Dark soy sauce ~ 1 tbsp
Ginger ~ 1 thumb size piece
Garlic ~ 2 cloves
7 spice powder ~ 1.5 tsp
Chilli pepper ~ 1 inch
Chilli flakes ~ 1 pinch
Broccoli ~ 1 cut into small florets
Bok Choi ~ 2 heads separated into single leaves
Rice ~ 1 cup
Sesame oil

Cooking

Tofu

Fry the tofu in oil in hot pan until the sides are crispy and brown, this should take around 5 minutes

Turn the heat down to about 5/10 and add the honey, soy sauce and 7 spice and cook for 5 minutes

Once the sauce begins bubbling, add the chopped chilli, chilli flakes, and diced ginger and cook for another 5 minutes

Turn the heat down to low (2/10) and place bok choi leaves on top 10 minutes before serving, allowing them to steam while you cook the rice

Garlic broccoli

Begin by boiling the broccoli for 5-10 minutes until slightly tender

Heat a frying pan to medium-high (7/10) with a splash of sesame oil

Once the oil is fragrant, add the broccoli and diced garlic and fry until brown

Turn down the heat to very low (1/10) and cover until you are ready to serve

Originally this recipe was made using leftover pork shoulder from a roast the day before, fried again and rejuvenated. If using pork, make sure to render down any fat on the meat allowing it to crisp up using the natural fats, these have more flavour than any additional oils would normally add.

It may seem like a lot of honey but that tofu will soak up all that flavour and caramelise perfectly, balancing out the heart of the chillies.