Teriyaki Tofu

Cut all the tofu into 1-inch cubes. Handle the tofu gently so it doesn't break

Put the cornflour in a small bowl, followed by the tofu cubes. Turn them round till every side is coated with cornflour then shake off any excess.Do this for all the cubes

Using medium-high heat, fry all the tofu cubes till all sides are golden brown. Note: Make sure you place them in a single layer in the frying pan, and not too close to each other.For crispy teriyaki tofu, the oil needs to be hot enough before you add the tofu. To test if the oil is hot enough, you can use a food thermometer (180C/ 356F) OR insert a wooden chopstick into the hot oil. When you see bubbles around the chopstick, the oil is hot enough

Place the fried tofu on a paper towel to soak excess oil

Whilst the tofu cubes are cooling, pour the soy sauce, sake, mirin and sugar into a wok and stir-fry over medium heat till the sugar has dissolved and the sauce has thickened. (2-3 minutes but not too long or the sauce will be salty

If using the 2 optional ingredients: Add the minced garlic, stir-fry briefly then add the vinegar or lime juice

Taste to check the sauce is not too salty (if it is, add a bit of water and mix well.) Toss the fried tofu in the teriyaki sauce till well coated.Serve with rice, a drizzle of sesame oil and maybe miso soup!