Crispy Tofu with Sesame Rice

Ingredients

• 300g jasmine rice, rinsed and cooked
• 400g firm tofu, pressed and cubed
• 50g cornflour
• 1 tbsp rice wine vinegar
• 1 medium carrot, batons
• 1 tbsp garlic-infused oil
• 20g fresh ginger, grated
• 15g spring onion green tops, sliced
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 3 tbsp tamari
• 200g baby bok choy, halved
• 1 tbsp toasted sesame seeds (optional)
• Pickled cucumber, to serve
• Fresh coriander, to serve

Method

1. Rinse the jasmine rice until the water runs clear, then cook according to pack instructions until fluffy and separate. Tip it onto a tray and spread it out for a minute to release steam — that's the difference between distinct grains and a claggy clump. Keep warm.
2. Press the tofu hard between a couple of clean tea towels for 10 minutes — water means steam, and steam is the enemy of crisp. Cut into cubes, season generously with salt and pepper, then toss in the cornflour until every face is evenly dusted.
3. Heat the garlic-infused oil in a non-stick frying pan over medium-high heat. Fry the tofu in two batches, leaving clear space between the cubes — crowd the pan and you'll steam the tofu instead of crisping it. Cook 3–4 minutes per side until deeply golden and shatter-crisp at the edges. Lift onto a plate.
4. Whisk the tamari, maple syrup, sesame oil, rice wine vinegar and grated ginger together in a small bowl. The vinegar isn't optional seasoning — it's what stops the glaze tasting flatly sweet. Reserve a couple of teaspoons for finishing.
5. Stir-fry the bok choy and carrot batons in the same hot pan over high heat until the leaves wilt and the stems stay crisp-tender, 2–3 minutes. Toss in most of the spring onion greens at the end — they want heat, not cooking.
6. Return the tofu to the pan and pour over the glaze. Toss gently for 30–60 seconds until it bubbles, thickens and lacquers every piece. Taste the glaze — most of the salt comes from the tamari, but a final pinch of salt and a crack of pepper ties it together.
7. Pile the rice into bowls, spoon the glazed tofu and vegetables on top, and drizzle with the reserved glaze. Scatter the toasted sesame seeds and remaining spring onion greens, then finish with a squeeze of lime over each bowl to cut the sweetness.