Toss the cubes of tofu in the cornflour peppercorns
Heat the veg oil, and slowly add the cubes, cook for a few minutes on each side until crispy
In a large pan heat the vinegar, sugar, and soy until the mixture comes to boil
Then add, the garlic, ginger and chilli flakes and cook for a further 2 minutes until the volume of liquid has reduced
In a separate pan, toast the cashews until slightly browned – add this to the sauce
In the cashew pan add a drizzle of oil and cook the aubergine and broccoli for a few mins
Add the tofu, veg and spring onions to the sauce and mix together
Serve with some rice and enjoy!