Crispy Chilli Tofu

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Step 1

First, press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for at least half an hour to drain any liquid and firm up before you start cooking

Step 2

Carefully slice the pressed tofu into 1cm-wide sticks and spread them out on a board | Sift cornflour over the top, coating the pieces generously | Use tongs or two forks to turn the pieces and sift over more cornflour until the tofu is covered on all sides | The thicker the better with the cornflour as this coating gives the cooked tofu its crunchy texture

Step 3

Pour enough oil into the pan to fully coat the bottom and heat until it makes the tip of a wooden spoon sizzle | Carefully place the tofu pieces in the pan, with a bit of space around each one (you may need to cook them in batches) | Cook for 5 minutes, turning the pieces every minute or so until they are starting to turn golden brown | Transfer to the plate lined with kitchen paper | Tip away the excess oil in the pan and reduce the heat to medium-high

Step 4

Cut the lemons in half and squeeze the juice into the pan, catching any pips in your other hand (be careful as the pan may spit) | Add the orange juice, sweet chilli sauce, sriracha and soy sauce and bring to the boil | Simmer for 5–7 minutes until the liquid has reduced to a syrupy consistency

Step 5

Add the tofu strips back to the pan and stir until fully coated | Continue to cook, stirring regularly, for 5 minutes and then remove from the heat | Finely slice the spring onion and sprinkle over the tofu along with the sesame seeds before serving