Mince the garlic cloves and slice the tomatoes in half. Peel and mince the ginger. Squeeze the tofu block in a tea towel over the sink to remove some of the water.

Heat a good drizzle of olive oil in a large frying pan. Add the tomatoes and garlic and plenty of salt and cook for 3-4 mins on medium high heat until the tomatoes have softened. You can squash them down slightly to help them release their juices.

Add the spices and cook for a minute until fragrant, then add the tinned tomatoes. (If using plum tomatoes, break them down with a spatula or potato masher or with your hands.)

Then add the ginger and soy sauce and stir to combine. Crumble the tofu into the pan in large chunks (as it will break down into smaller pieces afterwards). Cook on low for about 3-5 mins, stirring occasionally.

Taste and season with salt and pepper. Finely chop the spring onion. Top the tofu with the crispy chilli oil, spring onion, coriander leaves and sesame seeds. This is lovely served both hot and at room temperature.