Crispy Marinated Tofu Recipe

Drain your tofu and squeeze it with a clean cloth to dry and remove any excess water. You can press your tofu if you feel you need to but I find gently squeezing it does a good job anyway.
200 g extra firm tofu
Cut the tofu into cubes.
In a container, combine all the marinade ingredients. Add the cubed tofu and stir to coat, then store the marinating tofu in the fridge for 30 minutes.
1 tsp minced ginger, 1 tsp minced garlic, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 0.5 tbsp sesame oil, 1 tbsp maple syrup, 2 tbsp cornflour
On a plate, combine the cornflour and seasonings.
2 tbsp cornflour, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder
Remove the tofu from the marinade (keep the leftover marinade for later), and place it on the cornflour.
Gently flip the marinated tofu to coat it in the cornflour mixture.
Heat your saucepan with 2 tablespoon neutral oil and fry the tofu in batches for 3-4 minutes, flipping it frequently to get every side crispy and golden. (If you want to bake or air fry your tofu, refer to the relevant instructions in the article above)
2 tbsp oil
Add all the tofu back to the pan and pour over your leftover marinade. The sauce will go thick and bubbly, so stir the tofu to ensure it gets coated in the sauce.
Serve with rice, green vegetables, and a scattering of cilantro on top!
Handful of fresh cilantro