Press the Tofu: First things first, we need to press that tofu. This step is crucial for achieving truly crispy tofu. Drain the tofu block, wrap it in a few layers of kitchen paper or a clean tea towel, and place it between two plates. Put something heavy on top (like a few tins of beans or a heavy pan) and let it press for at least 30 minutes, or up to an hour. The longer, the better! This removes excess water, allowing the tofu to absorb flavour and crisp up beautifully.

Prepare the Tofu: Once pressed, unwrap the tofu and cut it into 2cm cubes. In a large bowl, toss the tofu cubes with 3 tablespoons of cornflour, ensuring each piece is evenly coated. This cornflour coating is key to creating that delightful crispy exterior when fried.

Make the Orange Sauce: While the tofu is pressing or after you’ve cut it, whisk together the orange juice, orange zest, tamari (or soy sauce), rice vinegar, maple syrup, grated ginger, minced garlic, sriracha (if using), and vegetable stock in a medium bowl. Set aside.

Crisp the Tofu: Heat the vegetable oil and sesame oil in a large frying pan or skillet over medium-high heat. Once hot, carefully add the coated tofu cubes in a single layer. Avoid overcrowding the pan; you might need to do this in two batches. Fry for 4-6 minutes, turning occasionally, until all sides are golden brown and wonderfully crispy. Once cooked, remove the tofu from the pan and set aside on a plate lined with kitchen paper to drain any excess oil.

Simmer the Sauce: Reduce the heat to medium. Pour the prepared orange sauce mixture into the same frying pan. Bring it to a gentle simmer, stirring continuously. In a small bowl, whisk together 1 tablespoon of cornflour with 1 tablespoon of water to create a slurry. Gradually pour the cornflour slurry into the simmering sauce, whisking constantly, until the sauce thickens and becomes glossy and sticky. This usually takes about 2-3 minutes.

Combine and Serve: Return the crispy tofu to the pan, gently tossing it in the thickened orange sauce until every piece is beautifully coated. Allow it to simmer for another minute or two, ensuring the tofu is warmed through and thoroughly infused with the sauce. Garnish generously with sliced spring onions and a sprinkle of sesame seeds. Serve immediately and enjoy!