Drain and press the tofu

Cut the cabbage into strips and steam until it begins to tenderise, circa 6 minutes

Heat the sesame oil on a low heat in a large non-stick frying pan, add the ginger and cayenne pepper and stir to make a paste 

Add the spring onions and stir until they begin to soften. Crumble in the tofu and stir well until its evenly covered. Cook for 10 minutes in a medium-high heat, stirring occasionally

Add the steamed cabbage and mix well, then add the tamari; stir for a few of minutes allowing the cabbage to absorb the flavours.

Divide into 4 bowls. Add some cut chives and freshly ground black pepper

Serve immediately and enjoy!