Sticky Coconut Caramel Tofu

Cut the tofu into bite-sized cubes, then pat dry with kitchen paper to remove excess moisture. Add the garlic granules to a large bowl with the cornflour. Toss the tofu through until evenly coated, then shake off any excess.

Spray the tofu lightly with oil, then air fry at 180°C for 20 mins, shaking halfway through, until crispy and golden.

Wash the rice in cold water until it runs clear, then drain. Add to a saucepan with enough water to just cover it (roughly 1cm above the rice line). Bring to the boil over a medium-high heat, then cover with a lid and reduce the heat to low. Cook for 12 mins, then turn off the heat and leave to steam for another 5 mins. Fluff with a fork.

While the rice cooks, peel and thinly slice the garlic, ginger and shallot. Trim and slice the spring onions into 3cm pieces, separating the white and green parts. Also, slice a few of the spring onion greens and the chillies for garnish and set aside. 

Place a large wok or frying pan over a medium heat. Add a drizzle of oil, then fry the garlic, ginger, shallot, most of the chillies and spring onion whites for 2 mins until fragrant.

Push the aromatics to the side to create a gap in the middle of the pan. Add the sugar and cook for 2-3 mins until it melts and turns a dark amber colour – keep an eye on it so it doesn’t burn.

Pour in the coconut water, soy sauce, white wine vinegar and white pepper. Let it bubble for another 2-3 mins until slightly thickened.

Toss in the crispy tofu and gently coat in the sauce until everything’s glossy and sticky.

Serve with the rice, then finish with the reserved spring onion greens, the rest of the chillies and any fresh herbs you fancy. Enjoy!