Gochujang Spiced Paneer

Chop the paneer into 2cm cubes.

Mix the diced paneer with 5g cornflour (per 2P) with the black pepper and 2 tbsp water (per 2P).

Place a pan (preferably non stick) over high heat with a drizzle of oil. Fry the paneer for 1-2 mins on each side. Remove the paneer from the pan, set aside and keep covered. 

Meanwhile, halve, peel and chop the onion into small pieces..

Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. 

Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

Peel and grate the garlic (or use a garlic press). 

Halve the chilli and discard the core and seeds. Finely chop.

Trim and thinly slice the scallions. 

Place a large pan over medium-high heat with a drizzle of oil.
Add the onion, bell pepper, garlic, ginger and chilli (add less if you don't like the spice) to the pan and fry for 4-6 mins.

Add the sweet Asian sauce, peas, gochujang paste, paneer and 50ml water (per 2P) to the pan. Cover and cook for 4-5 mins. Add a splash of water, if required. Season to taste with salt and pepper.