Deep-fry a 300-gram block of tofu until a light golden colour. Drain well on a paper towel. Brush the top with sesame oil and grill until crisp. Cut into cubes and drizzle over soy sauce.
2. With black bean and kale
Fry one smashed garlic clove with three slices of ginger and two handfuls of cut kale in one teaspoon of sesame oil. When the kale has wilted, add one teaspoon of black beans (Chinese salty black beans are soft and preserved) and one litre of water. Bring to the boil then reduce heat. Add soy sauce. Cut a 300-gram block of tofu into two-centimetre cubes and add to broth. Bring to a simmer; serve.
3. Baked tofu with tomatoes
Cut a 300-gram block of tofu into two-centimetre cubes. Quarter two roma tomatoes and place on a baking tray with the tofu. Add one tin of diced tomatoes. Finely slice three cloves of garlic and roughly chop 1½ handfuls of continental parsley. Add 1½ tablespoons olive oil. Season with salt and pepper. Mix well, cover and bake for 25 minutes at 250C.
Cut 300 grams of tofu into even pieces and place on a plate. Top with chopped spring onions. Add a small amount of grated ginger and 1½ tablespoons tamari. In a pot, heat 1½ tablespoons of peanut oil. When hot, pour over tofu and serve with noodles.
In a saucepan, add 500 millilitres water, two tablespoons sugar, ⅓ cup soy sauce, four star anise, and a two-centimetre knob of sliced ginger. Bring to a simmer. Add cubed tofu then leave to cool. Drain the tofu then deep-fry or add to a salad.
According to Louie Green, Tofu Shop International, Richmond.