Crispy orange tofu with sticky rice, broccoli, pak choi and orange sweet chilli

Remove the tofu from the packet and discard the liquid. On a baking tray with a rim, place the tofu between a few layers of paper towel or a tea towel. Place another baking tray on top, then add about two kilograms of weight. Allow to sit for at least 10 minutes.

Place the rice in a small pot and wash under running cold water, until the water runs clear.

Cover the rice with 2cm of water, add a pinch of salt

Bring to a boil, stir, then cover and cook on very low heat for 13 minutes. Turn off and allow to sit covered.

Remove the florets from the broccoli and cut them into bite-sized pieces. Peel the broccoli stalk and thinly slice.

Wash the pak choi and cut in half or into quarters, depending on size.

Peel and mince the garlic.

Remove the root then thinly slice the spring onion keeping the white and green separate.

Let the rice sit for 10 minutes, then stir through the rice seasoning and keep warm.

In a large pan, fry the broccoli and pak choi. Add the garlic and white of the onion and cook for another 30 seconds.

Add a few splashes of water, a pinch of salt. Cook covered for about 2 minutes until the broccoli is just cooked.

Keep warm while you prepare the tofu.

Place a large pan or wok on medium-high heat.

Dice the tofu into 2 to 3 cm cubes. Toss in a bowl with the cornflour until the tofu is completely covered.

Dust off any excess cornflour then fry the tofu in a good splash of oil for 4 to 6 minutes, until golden on every side.

If you don’t hear sizzling, you’re not ‘frying.’ Try adding more oil.

Once the tofu is crispy, place in a bowl and toss with half of the orange ginger sweet chili sauce.

Place the rice in the centre of the plates. Arrange the tofu and the vegetables side-by-side next to the rice, drizzle the remaining sauce over the vegetables.

Finish the dish by sprinkling over roasted cashew nuts and the green of the spring onion.