Remove any excess moisture from Tofoo and pat dry with kitchen paper.
Cut the Tofoo into cubes, place into a bowl, and add 2 tablespoons of soy sauce, one tablespoon of grated ginger, a crushed garlic glove, and a teaspoon of sesame oil. Gently mix together. Cover the bowl, place it in the fridge and leave to marinade for 15 minutes.
Remove Tofoo from the fridge. Pour a good helping of cornflour into a bowl, and then, one by one, roll each Tofoo cube in the cornflour so they are all coated on all sides. By the end, they should all have a gummy layer of cornflour on each side. Don’t throw away the marinade you will need this later.
Start to cook your rice.
Fry time. Heat a large frying pan on a medium heat and pour in a good glug vegetable oil. Place your Tofoo cubes in the pan, each cube will need about 3-4 minutes on each side. Just keep turning them until all sides are golden.
Once golden on all sides, remove the cubes from the heat and set them on some kitchen roll so any excess oil is soaked up.
Sauce time. Place a pan on the heat and pour in the leftover marinade. Add 1 more tablespoon of soy sauce, ½ chopped red chilli, 2 chopped spring onions, and a 100ml of water. As the sauce is bubbling, mix one teaspoon of cornflour in with 100mls of water until it is dissolved. Then pour this water into the sauce. Mix it in, and remove the sauce from the heat when it is thick and sticky.
Time to serve up. In a bowl, spoon in some rice, then lots of the crispy Tofoo, and pour over some of the sticky sauce. Garnish with some chopped spring onions and tuck in!