To make the sauce, combine minced garlic, chilli and ginger in a bowl along with soy sauce, mirin, sesame oil, gochujang and honey. Add hot water to the sauce and stir well.

Whilst your rice is cooking, coat your tofu in potato starch and begin to fry on a high heat. Try not to move them around too much before they crisp up.

Add in your sauce and bring to a boil, as it boils it will begin to thicken and coat the tofu. Serve with rice and enjoy!