Instructions

• Wrap the tofu in kitchen paper and press to squeeze out the excess liquid. Lay into a dish and place a heavy pan or can on top. Set the plate aside for 30 minutes (or overnight) until the tofu is dry. Then, cut the tofu into cubes.
• Place the tofu into a bowl, sprinkle the cornstarch on top and gently toss until all the tofu pieces are coated.
• Heat the coconut oil in a large pot or wok over a medium-high heat. Add the tofu and cook for about 3-4 minutes until crispy, then flip and repeat on all sides. Remove the tofu and set aside.
• Reduce the heat to medium and add the sesame oil, along with the onion, garlic and ginger and cook for 1 minute until fragrant. Next add in the carrots, bell pepper and zucchini, cooking for a further 5 minutes, until the vegetables are tender.
• Meanwhile, mix all the sauce ingredients together in a small bowl. Add the sauce to the vegetables, along with the cooked tofu and stir well. Cook for a further 1-2 minutes until the sauce thickens and the tofu has heated through.
• Remove off heat and serve over rice, sprinkled with sesame seeds.