Henry Firth and Ian Theasby (BOSH) served up tasty Chinese vegan crispy Chilli Tofu with special fried rice on Living On The Veg.

The ingredients are: 1x 280g block firm tofu, 150g cornflour, Vegetable oil for frying, 2 lemons, 250ml orange juice, 100g sweet chilli sauce, 1 tbsp sriracha or other chilli sauce and 3 tbsp soy sauce.

For the fried rice: 80g firm tofu, 3 garlic cloves, 2 spring onions, 1 small carrot, 1 small red pepper, 1 ½ tbsp vegetable oil, 1 tbsp toasted sesame oil, 50g garden peas, 50g sweetcorn, 1 tsp ground turmeric, 1 tsp curry powder, ½ tsp black pepper, 1 tbsp brown sugar, 1 tbsp dairy-free butter, 1x portion Perfectly Boiled Rice or 1 x packet pre-cooked basmati rice, 3 tbsp soy sauce, Handful fresh coriander, Salt to taste.

To serve: 1 spring onion and 1 tsp sesame seeds.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.