Sriracha Honey Tofu (v)

The tofu is fried first to make it lovely and crisp on the outside before coating it in a sweet, spicy glaze. Serve with sticky white rice and steamed greens.

1 teaspoon grated fresh ginger

1 clove garlic, crushed 1 tablespoon soy sauce

41/2 teaspoons sriracha hot sauce

1 tablespoon honey

2 teaspoons rice wine vinegar 1 teaspoon sesame oil

3 tablespoons vegetable oil, for frying

300 grams soft tofu, cut into large cubes

3 tablespoons cornflour

In a small bowl, mix together ginger, garlic, soy sauce, sriracha, honey, rice wine vinegar and sesame oil.

Heat the vegetable oil in a large non-stick frypan over a medium heat. Toss the tofu in the cornflour, dust off any excess and fry on all sides until it is golden and crisp.

Reduce the heat to low and add the sauce. Turn the tofu to coat it on all sides. Fry for a further 1-2 minutes until the sauce becomes sticky.

Serve the tofu with cooked fluffy rice, steamed bok choy, toasted sesame seeds, sliced red chilli and spring onions. SERVES 2