For an alternative to the tofu, mix together 2 tsp Thai seven-spice with 2 tbsp cold-pressed rapeseed/canola oil or melted coconut oil in a large shallow dish, then season with salt and pepper. Slice 400 g/14 oz skinless, boneless chicken breasts into strips and add to the dish. Turn the chicken in the marinade and leave to marinate for 30 minutes, if time allows.
Heat a large wok over a medium-high heat and tip in the chicken and its marinade. Stir-fry for 5–7 minutes until the chicken is cooked through and golden. Serve the chicken in place of the tofu.