Crispy Chilli Tofu

• Firm Tofu :140 g
• Cornflour :75 g
• Vegetable Oil :2 tbsp
• Lemons :1
• Orange Juice :125 ml
• Sweet Chilli Sauce :50 g
• Sriracha :1 tbsp
• Soy Sauce :1.5 tbsp
• Spring Onion :0.5
• Sesame Seeds :0.5 tsp

Steps

1. Press the tofu using a tofu press or place it between 2 clean tea towels and weigh it down. Leave for at least half an hour to drain liquid.
2. Cut the pressed tofu into 1cm-wide sticks and spread them on a board. Sift cornflour over the top, coating generously.
3. Heat vegetable oil in a large frying pan over high heat. Use tongs to turn the pieces and sift more cornflour over them.
4. Carefully add the tofu strips to the pan, ensuring they have space. Cook for 5 mins, turning until golden brown. Transfer to a plate lined with kitchen paper.
5. Reduce heat to medium-high. Squeeze lemon juice into the pan, catching any pips. Add orange juice, sweet chilli sauce, sriracha, and soy sauce. Bring to a boil and simmer for 5-7 mins until the sauce thickens.
6. Add the tofu back to the pan and stir until fully coated. Cook for an additional 5 mins, stirring regularly.
7. Finely slice the spring onion and sprinkle over the tofu along with sesame seeds before serving.