Sticky orange tofu with rice and broccoli

Name: Sticky orange tofu with rice and broccoli
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 560 g Firm tofu, 2 blocks, pressed; 50 g Cornflour, 40g for coating, 10g for the sauce; 2 g Salt; 45 ml Vegetable oil; 2 Oranges, zest of 1, juice of both; 40 ml Soy sauce; 30 ml Maple syrup; 15 ml Rice vinegar; 0.2 Garlic, 3 cloves, crushed; 15 g Fresh ginger, grated; 300 g Jasmine rice; 300 g Broccoli, small florets; 2 Spring onions, sliced; 10 g Sesame seeds; 1 g Dried chilli flakes, for the grown-ups

Crisp, cornflour-coated tofu tossed in a glossy orange, ginger and garlic sauce. A takeaway-style favourite that's ready in about 40 minutes.

Ingredients

560 g Firm tofu, 2 blocks, pressed
50 g Cornflour, 40g for coating, 10g for the sauce
2 g Salt
45 ml Vegetable oil
2 Oranges, zest of 1, juice of both
40 ml Soy sauce
30 ml Maple syrup
15 ml Rice vinegar
0.2 Garlic, 3 cloves, crushed
15 g Fresh ginger, grated
300 g Jasmine rice
300 g Broccoli, small florets
2 Spring onions, sliced
10 g Sesame seeds
1 g Dried chilli flakes, for the grown-ups

Method

Wrap the tofu in a clean tea towel and weigh it down to squeeze out the water.
Tear the tofu into bite-sized chunks (rough edges get crispier than neat cubes). Toss with 40g cornflour and the salt.
Rinse the rice, put it in a pan with 450ml water, bring to the boil, cover and cook on the lowest heat, then leave covered to steam.
Heat the oil in a large frying pan or wok and fry the tofu in two batches, turning, until crisp and golden all over. Lift onto kitchen paper.
Whisk the orange zest and juice, soy sauce, maple syrup, vinegar, garlic, ginger, the remaining 10g cornflour and 50ml water. Pour into the empty pan and bubble, stirring, until thick and glossy.
Steam or boil the broccoli until just tender.
Toss the tofu through the sauce until coated. Serve over rice with the broccoli, scattered with spring onions, sesame seeds and chilli flakes for anyone who likes heat.