Crispy lemon and garlic tofu

Pat the extra firm tofu dry and break it into bite-sized pieces.

Toss the tofu gently with soy sauce, maple syrup and toasted sesame oil; set aside.

Set up a dry station with one cup of flour and a wet station of half a cup of flour dissolved into three quarters of a cup of water.

Coat the tofu in the dry station, dust off the excess, dip it in the batter, then return it to the dry station and coat again until a flaky stringy texture forms.

Heat two and a half cups of oil in a frying pan over medium heat for two to four minutes, until a bamboo chopstick raises fast moving bubbles.

Fry the breaded tofu in two batches, four to five minutes on the first side, then two to three minutes after turning, to golden brown.

Transfer to a cooling rack; a second smaller batch may need only three to four minutes.

Alternatively bake the tofu at about 400F with oil sprayed on, flipping occasionally.

Grate the garlic and juice one lemon.

Heat two teaspoons toasted sesame oil in a saute pan over medium-low heat, cook the garlic about a minute, then add cane sugar, turmeric and salt and cook another minute.

Add the lemon juice and stir to dissolve the salt and sugar.

Stir potato starch into a couple of tablespoons of water and pour the slurry in while stirring; loosen with a couple more tablespoons of water if it thickens too far.

Toss the crispy tofu through the sauce and turn off the heat.

Plate and scatter white sesame seeds over.