Step 1

Press the tofu for at least 30 minutes. Either use a tofu press or wrap the block of tofu in a clean dish towel and stack some heavy things (like cookbooks and canned foods)on top of it. While it's pressing make the sauce.

Step 2

Add the cornstarch to a small pan and slowly add the vinegar, stirring as you go to work out any lumps.

Step 3

Now add all of the other sauce ingredients and stir well.

Step 4

Place over medium-low heat and keep stirring until it becomes thick and silky. Don't stop stirring as it will get lumpy. It will take about 10 minutes. Once thick turn down to the lowest setting possible and keep warm while you make the tofu. Or turn it off completely and reheat again when you are ready.

Step 5

Cut the pressed tofu into ½ inch cubes.

Step 6

In a large bowl, mix the Chinese five-spice and salt into the cornstarch.

Step 7

Add the tofu cubes to the flour mixture and toss to coat every cube. I find fingers the best option for doing this as you are less likely to break the tofu pieces.

Step 8

Heat a non-stick frying pan or skillet over medium-high heat and add the oil. (to oven-bake or air fry the tofu with no oil see recipe notes)

Step 9

Once it is very hot, add the tofu. Cook until golden brown and crispy on all sides, tossing frequently. It will take 5 to 10 minutes.

Step 10

Add enough sauce to the pan to coat the tofu, allowing it to cook for a couple of minutes until sticky, then serve immediately with the remaining sauce.