Take 250g firm tofu, wrap in paper towels, place on a shallow platter and put a heavy weight on top. Let the water drain out for 20 minutes.

In the meantime in a small pan set on a low heat place 60ml honey, 30ml tamari soy sauce, 25ml sesame oil, 25ml rice vinegar, 2tbs fresh ginger, finely chopped, 1 garlic clove, finely chopped, 1tsp fresh red chili, finely chopped.  Stir till well-combined. Keep warm.

Dry the tofu, cut into small squares and dip on all sides with cornstarch.

Heat a shallow amount of rapeseed oil in a large non-stick pan, and when hot carefully place the tofu pieces into the oil (I like to use these kitchen chopsticks, making sure they don’t touch. Fry on all sides till crisp and lightly golden.

Drain well on paper towels before placing in a large bowl. Set aside a bit of the sauce into a small dipping bowl and mix the rest in gently with the tofu to coat completely. Sprinkle with 1-2tbs sesame seeds and 3 green onions, finely minced.

Serve straight away.

Serves 2.