Prepare the Tofu: Once your tofu is well-pressed, pat it dry with more kitchen roll. Cut the block into 2-3 cm cubes.

Coat the Tofu: In a medium-sized bowl, mix together the 60g cornflour, salt, and black pepper. Add the tofu cubes and gently toss them until each piece is evenly and generously coated. I find that using my hands is the best way to do this without breaking the tofu.

Fry the Tofu (First Batch): Heat about half of the vegetable oil in a large non-stick frying pan or wok over a medium-high heat. Once the oil is shimmering, carefully add half of the tofu cubes in a single layer. Be sure not to overcrowd the pan.

Get it Crispy: Fry the tofu for 5-7 minutes, turning the cubes every couple of minutes, until all sides are golden brown and crisp. Use tongs to transfer the cooked tofu to a plate lined with kitchen roll to drain any excess oil.

Fry the Tofu (Second Batch): Add the remaining oil to the pan and repeat the process with the second half of the tofu cubes. Once all the tofu is cooked, set it aside.

Start the Sauce: Wipe out the pan. Reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to let the garlic burn.

Combine Sauce Ingredients: Pour the honey, soy sauce, rice vinegar, and sesame oil into the pan. Stir everything together and bring it to a gentle simmer.

Thicken the Sauce: Give your cornflour slurry (1 tbsp cornflour + 2 tbsp water) a quick stir, then pour it into the simmering sauce. Continue to stir as the sauce thickens, which should only take about 1-2 minutes. It should become glossy and thick enough to coat the back of a spoon.

Combine and Serve: Turn off the heat. Add the crispy tofu cubes back into the pan with the sauce. Gently toss everything together until every piece of tofu is coated in the sticky glaze. Serve immediately, garnished with toasted sesame seeds and sliced spring onions.