Indo-Chinese hot and tangy paneer (Chilli paneer)

1. Cut the paneer into 2.5 cm cubes, season with the salt and pepper and toss in the cornflour.

2. Heat the oil in a frying pan and fry the paneer cubes on all sides for 4-5 minutes until golden and crisp. Lift out.

3. In a wok heat the 1 tablespoon of oil over high heat and fry the chopped garlic, ginger and the green chillies slit lengthways for half a minute.

4. Add the onion and pepper cut into large squares and stir-fry for 2 minutes so they stay crunchy. Pour in the soy sauce, rice vinegar and sugar.

5. Mix the cornflour with the water, pour into the wok and cook for 1 minute, stirring, until glossy and thick. Toss in the fried paneer and sliced spring onions.

6. Serve at once with fried rice or Hakka noodles.

Tip: The vegetarian star of Indo-Chinese cooking, the paneer version of chilli chicken. For a drier version to serve as a snack, leave out the cornflour slurry; with sauce it also works as a main course.