Transfer diced tofu to bowl filled with soy sauce and toss until tofu is coated in soy sauce.

Then, transfer tofu pieces into bowl filled with cornflour and toss until completely coated and set aside.

Mix all sticky sauce ingredients together (apart from cornflour) and set aside.

Heat coconut oil in a non-stick pan and add coated tofu pieces. Cook for 4-5 mins on a medium heat, the oil should be sizzling slightly, check tofu pieces are golden and crispy on the cooked side before flipping and cooking the other side until golden and crispy.

Once cooked, remove tofu from pan and set aside. Give your pan a quick clean with a paper towel and add sticky sauce.

Bring sauce to a low simmer and cook for 5 mins. Add cornflour mixed with water and stir well. Bring to simmer once more and cook until sauce thickens, this should take 3-4 mins.

Add crispy tofu back to pan and toss in sticky sauce. Careful not to leave tofu in pan for too long or it will lose its crispiness. Serve with basmati rice and garnish with spring onions and plenty of sesame seeds.