Coating the tofu in a lidded container helps create rough edges, which makes it crispier once cooked and gives the sauce more to cling to.

If you don’t have an air fryer, bake the tofu at 220°C for 25–30 minutes, turning halfway, until golden and crisp.

The sauce should be thick, glossy and sticky. If it gets too thick, loosen it with a splash of water. If it’s too thin, let it bubble for another minute or two.

Taste the sauce before adding the tofu and adjust with more vinegar for sharpness or sugar to balance, or chilli if you want to add some fire.

You can add peppers, mangetout or broccoli to the pan before pouring in the sauce. Fry them briefly with the aromatics so they stay crisp, alternatively serve them on the side to round out the meal.

Best eaten fresh while the tofu is crisp, but leftovers will keep in the fridge for up to 2 days. Reheat in a pan or microwave, but the tofu won't be as crispy.