Sticky Orange Tofu

Gather salt, vegetable oil, basmati rice, orange juice and sesame seeds.

Gather ginger paste, rice vinegar, soy sauce, garlic paste and cold water.

Gather spring onion, caster sugar, cornstarch, chilli flakes and pepper.

Gather firm tofu.

Rinse the basmati rice under cold water for 1 minute.

Tip the rinsed basmati rice into a saucepan, sprinkle in the fine sea salt and pour over the cold water.

Cover the saucepan and bring the contents to a boil.

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

Open the firm tofu and squeeze out the excess water.

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

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

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

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

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

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

Zest the orange.

Add the orange juice, caster sugar, rice vinegar, soy sauce, ginger paste, garlic paste, cornstarch and chilli flakes to the wok and simmer over medium to high heat.

Continue to simmer until the sauce has thickened to become the consistency of a thin syrup.

Trim and finely slice the spring onion.

Spoon the basmati rice into serving bowls.

Add the fried firm tofu and orange zest to the sauce and stir to coat and combine.

Spoon the fried firm tofu over the basmati rice, garnish with spring onion and sesame seeds and serve immediately.