Sweet and spicy sticky tofu recipe
 A retro favourite revisited! Sweet and sour sauce with tofu makes a mouthwatering quick and easy vegan supper. 1 block (approximately 300g/10½oz) firm tofu, drained and pressed for 10 minutes6 tbsp cornflour2 tbsp soy sauce 2 tbsp vegetable oil, plus extra for shallow frying 1 block (approximately 300g/10½oz) firm tofu, drained and pressed for 10 minutes 6 tbsp cornflour 2 tbsp soy sauce 2 tbsp vegetable oil, plus extra for shallow frying 2 tsp cornflour2 tsp vegetable oil2 garlic cloves, finely chopped1 tsp grated fresh root ginger, or more, to taste½ tsp dried chilli flakes or 1 tsp sriracha chilli sauce, to taste2 tbsp tomato purée 4 tbsp sugar1 tbsp soy sauce1 tbsp rice vinegar 2 tsp cornflour 2 tsp vegetable oil 2 garlic cloves, finely chopped 1 tsp grated fresh root ginger, or more, to taste ½ tsp dried chilli flakes or 1 tsp sriracha chilli sauce, to taste 2 tbsp tomato purée 4 tbsp sugar 1 tbsp soy sauce 1 tbsp rice vinegar spring onions, choppedsesame seedslime wedgescooked rice spring onions, chopped sesame seeds lime wedges cooked rice Method To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside.Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside.Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over.Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot.Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice. To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside. To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside. Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside. Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside. Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter. Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over. Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot. Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot. Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice. Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice.