Cook the rice according to the packet instructions.

Meanwhile drain the tofu and cut into cubes. Cut each broccoli stem into three pieces and the lime into four wedges. Thinly slice the spring onions if using.

Spoon the cornflour into a bowl. Season with salt and black pepper. Toss the tofu and the broccoli in the cornflour so that they get an even coating.

Get a large non-stick frying pan over a medium–high heat. Drizzle in a good glug of veg or sesame oil. In two batches fry the tofu and broccoli for 5 mins, turning regularly, until crisp and golden brown.

Put the Sriracha, maple syrup and soy into a small saucepan with 3 tbsp of water over a medium heat. Cook for 3–4 mins until
sticky and bubbling.

Divide the rice between four bowls. Top each one with the crispy tofu and broccoli then pour over the sticky Sriracha sauce. Scatter over the sesame seeds and spring onions, tear over the coriander and serve with the lime wedges.