Sticky Gochujang Marmalade Tofu

1: Preheat the oven to 180°C fan / 400°F.

2: Drain the tofu and tear it into small chunks. Use a clean tea towel to pat the tofu dry.

3: Transfer the tofu to a mixing bowl and add cornflour, oil, and a pinch of salt. Stir until coated.

4: Place the tofu on an oven tray and bake for 20 minutes. Flip the tofu and bake for another 10-15 minutes until golden and crispy.

5: In a small bowl, combine the marmalade, gochujang, light soy sauce, dark soy sauce, rice vinegar, maple syrup, and grated ginger. Set aside.

6: Cook the rice as per packet instructions and leave it covered on the side.

7: Cook the broccoli florets in boiling water until tender, then drain.

8: Pour the sauce into a pan over medium-high heat and cook for 2-3 minutes until bubbling and thickened. Add the crispy tofu and stir to coat.

9: Serve the tofu over rice and broccoli, drizzling any remaining sauce from the pan and sprinkling with sesame seeds.