Orange Crispy Tofu with Jasmine Rice

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Bring another pan of salted water to the boil for the rice.

Zest the outside of the orange and reserve the correct amount.

Juice the orange and reserve the correct amount.

Peel and finely chop the garlic.

To make the marinade, whisk together the stock, orange juice, sugar, vinegar, soy sauce, garlic and orange zest.

Stir 1/4 of the cornflour through the marinade, reserve the rest for use later.

Chop the tofu into bite sized pieces.

Add the rice and cook until ready (around 11mins).

Slice the spring onion across a diagonal.

Place the cornflour in a large shallow bowl.

In a saucepan, add the marinade and over low heat, simmer until thickened; stir regularly.

Dredge the tofu in the remaining cornstarch, pressing to coat.

Heat enough oil in a large non stick pan to cover the bottom of the pan, over high heat.

Working in batches if needed, add the tofu and fry until golden brown, about 1-2 minutes.

Transfer to a paper towel-lined plate.

Add the tofu to the marinade and stir through gently until well coated.

Drain the rice and distribute among serving plates.

Share the tofu among serving plates atop the rice.

Garnish with the sesame seeds, spring onion and sliced orange.