Sticky Orange Tofu | BOSH!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1

Step 2

Rinse the rice under cold water for 1 minute

Step 3

Tip into the saucepan, sprinkle in the salt and pour over the water

Step 4

Cover and bring to the boil

Step 5

Turn the heat down to the lowest setting and leave covered for about 12 minutes

Step 6

Step 2

Step 7

Prepare the tofu

Step 8

Open the tofu and squeeze out the excess water

Step 9

Rip the tofu in to long nugget-like pieces and put them in a bowl

Step 10

Sprinkle over the cornstarch, salt and pepper and toss to coat and cover

Step 11

Warm an inch of vegetable oil in the wok over medium high heat (when the end of a wooden spoon bubbles, the oil is ready for frying)

Step 12

Add the tofu to the oil and fry, turning occasionally until golden and really crispy

Step 13

Use tongs to remove the tofu from the pan and set the tofu down on the lined plate

Step 14

Pour the oil into a bowl in preparation for safe disposal and wipe down the wok with some kitchen roll

Step 15

Step 3

Step 16

Add the orange juice, sugar, vinegar, soy sauce, ginger, garlic and chilli to the wok and simmer over medium to high heat until the sauce has thickened to become the consistency of a thin syrup

Step 17

Step 4

Step 18

Trim and finely slice the spring onions

Step 19

Spoon the rice into serving bowls

Step 20

Add the tofu and orange zest to the sauce and stir to coat and combine

Step 21

Spoon the tofu over the rice, garnish with spring onions and sesame seeds and serve immediately

Step 22

Step 5