Garlic Chilli Tofu Rice Bowl

Method

1. 1

   Open the tofu pack, drain the liquid and pat the block dry with a clean cloth. For a crispier bite, press it under a heavy plate for 10 minutes.

2. 2

   Cut the tofu into 2cm cubes, then toss with the cornflour, salt and pepper until lightly coated.

3. 3

   Whisk together the soy sauce, jaggery, chilli sauce, vinegar and water for the glaze.

4. 4

   Heat the oil in a non-stick pan over medium-high heat. Add the tofu in a single layer and cook for 6–8 minutes, turning every couple of minutes, until golden on all sides.

5. 5

   Push the tofu to the side, add the garlic and sauté for 30 seconds until fragrant.

6. 6

   Pour in the glaze and toss for 1–2 minutes until it thickens and coats every cube.

7. 7

   Divide the rice between two bowls, top with the glazed tofu and arrange the cucumber and carrot alongside.

8. 8

   Finish with spring onions, sesame seeds and coriander. Serve warm.