Drain and rinse the tofu then pat dry with a paper towel
Place the tofu in a large bowl then use your hands or a spoon to crumble it up into small pieces
Add the vinegar and salt and mix well, ensuring each piece is coated
Set aside to marinate whilst you make the rest of the dish
For the fries:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the thinly sliced potatoes in a large baking tray (make sure they have enough space to bake properly). Lining the tray with baking paper will make washing up much easier. Drizzle with oil and add a pinch of salt
Bake in oven for about 30 minutes or until golden brown and slightly crispy. Take the tray out at 10-minute intervals to mix everything around to make sure it's all evenly cooked
For the gravy:
Meanwhile, heat up some oil in a saucepan and add the onion once hot
Cook the onion on a low heat for around 10 minutes, until softened and slightly caramelised. The more caramelised it becomes the more delicious the gravy will taste, but be careful not to let it burn as nobody wants bitter gravy!
Once the onion is caramelised, add a splash of red wine or sherry, and cook for a couple of minutes until all the liquid has disappeared
Next add 1 cup of water along with the stock cube, tamari, maple syrup and salt + pepper (depending on whether your stock cube has added salt and how salty you have made your fries, you might not require any salt as the soy sauce is already quite salty)
Bring to the boil and once bubbling, turn down the heat
Now, dissolve the cornflour in a small bowl in a little splash of cold water and mix well until it forms a kind of paste
Add the cornflour to the gravy and stir well, keeping on a low heat, stirring regularly, until thickened
You may need to add more water or more cornflour until you reach your desired consistency of gravy
Once the gravy is the right consistency for you, turn off the heat
To serve:
Drain away the excess vinegar and water from the tofu 'cheese'
Place the fries in bowls, top with the ‘cheese’ and ladle over as much gravy as you like