Sweet and sticky ginger tofu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Steam or cook your rice and thoroughly drain it. Season with salt, sesame oil, sesame seeds and freshly microplaned ginger and set aside.

Step 2

Whisk together the ingredients for the ginger sauce in a medium bowl. Adjust for taste and set aside.

Step 3

Heat a large skillet with a thin coating of vegetable or peanut oil over a medium high heat.

Step 4

Mix the cornflour and pepper together in a medium bowl. Pat the tofu dry lightly, then tear it into bite sized chunks and add it to the bowl of cornflour. Toss to coat the tofu thoroughly.

Step 5

Carefully add half the tofu to the pan and give each piece a bit of space. Cook until golden brown, then flip and repeat until all sides are golden. Repeat with the remaining tofu, adding more oil if necessary.

Step 6

Add the sauce and cook with the tofu cubes, toss until coated and keep stirring until it thickens (you can just not stir and it will thicken). Once thick, remove from heat.

Step 7

Plate everything up and serve with leftover spring onion greens, some extra sesame seeds and perhaps an extra drizzle of sesame seed oil.