Korean-Style Popcorn Tofu

Method

1. 1 Tear the pressed tofu into bite-sized pieces, or cut into cubes if you prefer a neater shape, and place in a bowl. Season with the reduced-salt soy sauce and a generous crack of black pepper. Sprinkle over the cornflour and toss until all the tofu is evenly coated.
2. 2 Transfer the tofu to an air fryer basket, spray lightly with olive oil, and cook at 200°C for 15 minutes, shaking the basket a couple of times during cooking to ensure even crisping. If baking instead, spread the tofu on a lined baking tray and bake at 200°C fan for about 30 minutes, flipping halfway through, until golden and crisp.
3. 3 While the tofu cooks, prepare the sauce. Add the tomato paste, gochujang, soy sauce, water, apple cider vinegar, brown sugar and maple syrup to a small pan. Heat gently over a low to medium heat, stirring, until the sauce warms through and begins to thicken slightly.
4. 4 Once the tofu is crispy, add it straight to the pan with the sauce and toss well until every piece is evenly coated and sticky. Remove from the heat.
5. 5 Serve with a portion of the protein-packed rice, quinoa and lentil mix, pan-fried broccoli, and a sprinkle of sesame seeds.