• 450gFirm tofu (cut into cubes)
• 40gCornflour
• 125mlOil
• 2tspChilli garlic sauce
• 1tspWhite miso paste
• 1tspLime juice (to taste)
• 2tbspSoy sauce
• 3tbspBrown Sugar (or to taste)
• 1tspCornflour
• 40gCrushed peanuts
• 2tbspVegan mayonnaise
• 0.25tspSesame oil
• 2tspSriracha sauce
• Sushi ginger to garnish

Instructions

1. 1

   Place the tofu cubes in a large bowl and season with salt and pepper. Sprinkle with the flour and toss to coat. Shake to remove any excess flour. Set aside on a plate.

2. 2

   In a wok, heat the oil over medium-high heat. Fry half of the tofu at a time until light golden brown. Remove with a slotted spoon and drain on paper towels.

3. 3

   In a skillet off the heat, whisk together the remaining ingredients. Bring to a boil, whisking constantly. Add the tofu and coat with the sauce.

4. 4

   Insert a toothpick into each cube of tofu. Dip into the peanuts and place on a plate. Dab a bit of mayonnaise onto each tofu cube, top with a piece of ginger and sprinkle with the remaining peanuts.