Prepare the tofu by lightly pressing dry inside a tea towel or some kitchen roll and roughly chop into squares of around 1inch. Make sure not to crumble the tofu as this will change the end texture.

Prepare the 'eggy' mixture by combining the rest of the ingredients (minus the chives and oil) in a small bowl and set aside.

Heat the oil in a large frying pan on a high heat. Once the oil is hot add the tofu and cook on a medium heat, stirring occasionally for around 8 minutes or until some of the tofu begins to brown slightly.

Pour the 'eggy' mixture over the browned tofu and gently stir to combine. Cook on a medium to high heat allowing the liquid to simmer around the tofu for around 8 minutes or until the majority of the liquid is absorbed by the tofu.

Serve immediately and garnish with chives.