Cube or tear the tofu into equal chunks, then place in a bowl with the cornflour and salt. Stir or shake so that all the tofu is covered.
Heat up a frying pan with the oil over a medium-high heat and then add in the tofu. Fry until the sides are all golden brown and crispy, then remove from the pan and set aside.
Heat the pan with a little oil and add in the vegetables, stir fry for a few minutes, until they’re almost cooked but still crunchy.
In a bowl, mix all the sauce ingredients apart from the cornflour slurry. Turn the pan heat down to medium and add the sauce to the pan with the vegetables and stir to let it heat through.
Stir in the cornflour slurry and turn the heat up to medium-high and stir until the sauce becomes thick.
Turn off the heat and stir in the pan-fried tofu until it’s coated. Serve over rice, sprinkle over sesame seeds and spring onions and enjoy!
