1. Cook the rice according to instructions.

2. In a small saucepan add 250ml boiling water, soy sauce, sugar, sweet chilli sauce, garlic and the sriracha and bring to the boil. In a small bowl add 1 tbsp of cornflour and 2 tbsp of water and mix together. Transfer the cornflour mix into the bubbling sauce and mix well. Reduce the heat to simmer and continue to stir ever so often so the sauce doesn’t stick (If the sauce becomes too thick add a splash of water).

3. Grind the salt, black pepper and the cornflour into a container and add the tofu. Place the lid on and give everything a good shake until the tofu is covered. If any of the mixture is left over sprinkle over the tofu when frying.

4. Add the oil into a large frying pan on a medium heat and fry each tofu cube until lightly golden. This should take around 8 mins.

5. Once the tofu is cooked transfer the sriracha sauce into the frying back and mix altogether until the tofu is covered. Reduce to a low to medium heat.

6. Once the rice is cooked, drain and serve into two separate bowls followed by the tofu mixture on top. Sprinkle over the sesame seeds and jalapeños!