cut the firm tofu into 4 slices, and each slice into 3 strips. Then cut each strip into 3 chunks. Dry with a tea towel and then mix with 1tbsp oil and soy sauce in a bowl
on a plate, mix the corn flour and spices and then coat the tofu pieces in the flour mix.
bake at 200 C for 10 mins, then turn the pieces over and bake for another 10 mins until crispy.
meanwhile, boil rice for 4 people, and heat 1tbsp oil in a large frying or sauté pan.
add the onions garlic and ginger, and Chinese 5 spice if desired. Add another tbsp of soy sauce and tip in the chopped celery, carrot and cabbage. fry until soft or to a desired texture.
divide the cooked rice into 4 bowls and top with the stir fry veg. Divide the crispy tofu between the bowls. Chop the mango into chunks and add to the bowls with the sliced spring onion, dress with lemon or lime juice, and sweet chilli sauce or a sauce of your choice (hoisin or sweet teriyaki also work well).