Step 1

Slice the tofu once along the length, then cut each rectangle into 20 cubes.

Step 2

Mix 1 tsp oil, soy sauce, water, and 1 tbsp cornflour, then toss with the tofu to coat. Mix through the remaining cornflour a bit at a time, until the tofu is coated with cornflour.

Step 3

Heat 1 tbsp oil in a wok or frying pan over a medium-high heat. Add the tofu and fry, stirring occasionally until a golden crusty coating forms (about 5 minutes). Place the tofu to one side.

Step 4

Heat the oil in the pan over a low-medium heat. Add the ginger and garlic and cook for a minute or two until fragrant. Add the five spice and chilli flakes, and cook for another minute.

Step 5

Add the orange zest, soy sauce, water and sugar. Turn the heat up to medium-high and bring to a simmer for around 4 minutes, until the sugar is dissolved and the mixture starts to thicken.

Step 6

Turn the heat down to low, then slowly start adding in the cornflour and water mixture, stirring as you go. After a couple of minutes it will turn very thick and glossy.

Step 7

Throw in the tofu and spring onion, and mix well.

Step 8

Serve immediately with brown rice and broccoli for a healthier side!