Crispy tofu in chili sauce

Pat about 350 grams of extra firm tofu dry with paper towel and break it into bite-size pieces; the irregular shapes give an extra crispy outer layer.

Toss with two teaspoons soy sauce, two teaspoons maple syrup and one teaspoon toasted sesame oil and let marinate a few minutes.

Set up two bowls: one cup of flour in the dry station, half a cup of flour with three quarter cups of water dissolved in the wet station.

Coat half the tofu in the dry station, transfer to the wet station and gently coat, then back to the dry station and coat again; transfer to a plate without touching it too much.

Repeat with the remaining tofu.

Heat about two and a half cups of avocado oil in a frying pan on medium for a few minutes; fast moving bubbles around a bamboo chopstick mean it is ready.

Fry in two batches for four to six minutes, checking for golden brown, then flip and fry three to four minutes more.

Transfer to a cooling rack; it keeps cooking there while the oil is still hot.

Finely chop three pieces of garlic and a small piece of ginger.

In a saute pan add one tablespoon of chili oil with the garlic and ginger and saute a few minutes until fragrant.

Add about 10 dried red chilies and saute another couple of minutes.

Add one and a half tablespoons maple syrup, one tablespoon plant-based oyster sauce, one tablespoon soy sauce, one teaspoon dark soy sauce and one teaspoon black vinegar and cook about a minute.

Make a slurry of about a teaspoon of potato starch with a couple of tablespoons of water and pour it in while stirring to thicken; loosen with a little more water if too thick.

Add the crispy tofu and coat in the sauce without cooking it much longer.

Plate, scatter white sesame seeds over and serve with freshly steamed rice.