Drain the tofu, pat dry with a paper towel, and cut into small cubes
Place the cornflour in a large bowl, take a cube of tofu, coat it in the flour and place on a plate
Repeat for the rest of the tofu, adding extra cornflour if necessary
Heat up the oil in a frying pan until hot
Once the oil is hot, keep it on a medium heat and add the cornflour-coated tofu
Fry for a few minutes on each side, turning over halfway through (it's easiest to do this using chopsticks). Cook until it’s crispy and lightly browned, but be careful not to overcook, otherwise it’ll become tough
Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil)
For the sauce:
Heat up the oil in a frying pan - you can use the same frying pan you used to fry the tofu
Add the garlic once hot and fry for a couple of minutes until fragrant
Add the tamari, sriracha and agave syrup along with the tofu
Cook for a few minutes, stirring regularly until tofu is warmed through and coated evenly in the sauce
Sprinkle over thinly sliced spring onion and sesame seeds, if desired
Best enjoyed immediately, but leftovers can be kept covered in the fridge for up to a few days, and can be reheated in a frying pan
How can you make this dish more spicy?
To make this dish more spicy, you can add more chilli - either sliced fresh chilli, dried chilli flakes or cayenne chilli powder.
Can you add vegetables?
Yes, you can add vegetables - just make sure to make extra sauce if adding extra ingredients.