- 1 block of Tofu
- 1 tablespoon of Corn flour
- 1 tablespoon of Orange juice
- 200 grams of Rice
- A pinch of Salt
- A sprinkle of Sesame seeds
- 1 tablespoon of Soy sauce
- 2 stalks of Spring onions
- 1 tablespoon of Sriracha
- 2 tablespoons of Sunflower oil
- 2 tablespoons of Sweet chili sauce
Press your tofu to get rid of most of the water.
Once your tofu is drained, slice it in thin rectangles.
Add the tofu slices in a bowl and add the corn flour. This will help give your tofu that crunchy layer that tofu definitely needs. Stir well until all the tofu is covered in the corn flour, but make sure your tofu doesn't break.
Heat a pan with the oil on a high heat and carefully place the tofu pieces in the hot oil. I would suggest leaving them for 2 minutes on each side to brown and crispen up. Place them on a plate lined with paper towel until adding them to the sauce.
For the sauce add the orange juice, soy sauce, sriracha and sweet chili sauce in a seperate pan on medium high heat. Stir with a spoon or a spatula until it starts to thicken. Add in the tofu pieces and stir until all the tofu is covered in sauce.
Serve the tofu with the rice, sliced spring onions and sesame seeds.