Directions

To Make

1. Whisk together all ingredients for the char siu sauce until combined.
2. Cut the tofu into two blocks, place on paper towel, and press for 1 hour to extract excess moisture.
3. Once tofu has dried, cut multiple slits into each block, being careful not to cut all the way through.
4. Lightly dust tofu with cornflour and pan fry until golden.
5. Brush char siu sauce onto the seared tofu, then place into the air fryer for 12 minutes at 180°C, brushing with extra sauce every 3-4 minutes to create a caramelised lacquer glaze.
6. Smash whole cucumbers until they break into small pieces.
7. Place cucumbers in a large mixing bowl with the remaining salad ingredients, toss well, and refrigerate until ready to serve.
8. Wash the jasmine rice and drain off any excess water.
9. In a heavy-bottomed pot, sauté the minced garlic and ginger.
10. Add the washed rice and water (or chicken stock), cover, and cook over low heat for 20-25 minutes until liquid is absorbed and rice is cooked.
11. To serve, place a heaping spoonful of fragrant rice on a serving plate alongside the roasted char siu tofu and a side of spicy cucumber salad.
12. Garnish with additional sesame seeds, spring onions, coriander, and sliced red chilli.