Drain excess water away from the tofu - place a small bowl upside down inside a large bowl then place tofu on top of the upturned smaller bowl. Leave in the fridge overnight for the water to drain away. Alternatively use a tofu press and skip this step
Heat up the oil in a frying pan and once hot, add all the ingredients for the tofu and use a spatula or spoon to break up the tofu into small pieces
Fry the tofu for around 5 minutes, stirring frequently, until it's cooked through
For the onigirazu:
Add the seaweed flakes, sesame seeds and seven-spice powder to the cooked rice and mix well. Divide the rice into four portions
Place a sheet of nori over a sheet of cling film
Place a quarter of the rice in a small square in the middle of the nori sheet
Place half of the tofu filling over the rice, in the same shape
Add another quarter of the rice to cover the tofu and wrap the edges of the nori over the whole 'parcel' - the nori should stick to all sides of the rice
Wrap the cling film around it and let rest for a couple of minutes for it to take shape
Remove the cling film, transfer to a chopping board and cut in half with a wet knife
Repeat for the other onigirazu
Either enjoy immediately or keeps wrapped and chilled for several hours