You really can’t go wrong with some crispy tofu covered in a lovely sticky sauce, especially when it’s served on a bed of rice that’s laced with lovely shredded veggies. Once you’ve made this we’re pretty sure you’ll make it again and again because it really is downright delicious.
200g firm tofu30 tsp cornflour low-fat cooking oil spray200g firm tofu30g cornflour
1 tsp cornflour1 tsp toasted sesame oil1 tbsp rice wine vinegar2 ½ tbsp maple syrup1 tbsp soy sauce2 garlic cloves5cm piece of fresh ginger1 red chilli chilli flakes2 pak choi1 tbsp water
1 tsp toasted sesame oil1 tsp soy sauce1 tsp white sesame seeds1 x 250g bag(s) of microwavable brown basmati rice1 garlic clove1 spring onion
Preheat oven to 225°C | Line a baking tray with parchment paper | Tofu press or 2 clean tea towels and a weight such as a heavy book | Fine grater or microplane | Medium frying pan | Wok