Remove the tofu from the packaging and wrap in kitchen paper. Place on a plate with sides and place another plate on top. Weight the plate down with a pan of cold water or books etc. You want to press the tofu to remove any excess water. Leave for 20 - 30 minutes.
850 g tofu
Preheat the oven to 200C/400F/Gas Mark 6 -
Line a baking tray with parchment/greaseproof paper and put to one side.
Slice the tofu into bitesize pieces.
Using a sealable bag or a mixing bowl, add the tamari, corn starch and toasted sesame oil and then the tofu. Jiggle the bag so the tofu gets coated in the sauce. Leave to absorb the flavours for 20 minutes.
Remove the tofu and place onto the lined baking tray and pop into the oven for 20-25 minutes or until the tofu is crispy and golden brown.
In a medium/large saucepan add the garlic, sriracha, sugar, tamari, vinegar, stir to combine and place on a medium heat. Bring to a gentle simmer.
4 cloves garlic, 2 tsp sriracha sauce, 118 ml tamari, 55 g brown sugar, 60 ml rice wine vinegar
In a cup add the water and the corn starch/cornflour and stir well to combine. Add the mixture to the saucepan and constantly stir. When the sauce has thickened remove from the heat and stir in the toasted sesame oil.
When the tofu is cooked, either add it to the saucepan to coat or my preference serve the tofu with the scallions/spring onion, bell peppers and chillies and then pour the sauce over the top.
4 large scallions, 1 large red bell pepper, 2 large carrots, 1 large green chilli