• First, drain the tofu. Dry the tofu with kitchen paper.

  Slice the tofu into 4 even slices.

  Line a baking tray with 2 layers of kitchen paper, place the tofu on the paper. Cover with another 2 layers of kitchen paper. Place a smaller baking tray over the covered tofu then place 4 cans of beans on top.

  Leave the tofu to drain for at least 15 minutes, 30 minutes if you can.
• Once the tofu is done, make the marinade.

  Add ½ a tablespoon of cornflour (cornstarch) to a large bowl. Whisk in 1 tablespoon of dark soy sauce, 1 tbsp sweet chilli sauce, ½ a tablespoon of maple syrup, 1 and a ½ tablespoons of lemon juice, ½ tablespoon of grapeseed oil and 1 tablespoon of toasted sesame oil. Stir in 1 minced clove of garlic.

  Then add the tofu. Stir well to make sure each cube is covered in the marinade. Leave the tofu to soak up the marinade for about 30 minutes. 

  Keep the leftover marinade.
• After 30 minutes, heat ½ tablespoon of oil in a wok then start frying the tofu in small batches. Making sure to turn the tofu so all sides get nice and crispy.

  Remove from the wok then place on a plate and cover to keep warm.

To make the stir fry

• Heat 1 tablespoon of oil in a wok or large frying pan.

  Add the onion and cook until it is translucent for about 5 minutes.

  Add garlic, ginger and ¼ teaspoon of dried red chilli flakes, cook for a minute. Then add the peppers and cook for about 3 minutes.

  Whisk together the lemon juice soy sauce and sesame oil in a small bowl.

  Add the sauce and cook for until it bubbles up.

  Add the remaining marinade and the tofu, cook over medium heat, gently stirring all the time, until the sauce is thick and sticky and the tofu is hot.

  Serve immediately, with boiled rice, sliced spring onions and sesame seeds.