Crispy Tofu with Sweet Black Pepper Glaze

Press the tofu between clean towels or a tofu press for 15 minutes to draw out excess moisture. Cut into 3 cm cubes and pat very dry.

In a large bowl, toss the tofu cubes gently with cornstarch and salt until each piece is evenly coated. Shake off any excess starch.

Heat sunflower oil in a wok or wide skillet over medium-high heat until it shimmers. Carefully add the coated tofu in a single layer, not crowding the pan.

Fry without moving for 3–4 minutes until deep golden on the first side. Flip each piece and fry the second side for another 3 minutes until deeply golden and crisp on all sides.

Transfer to a paper-lined plate using a slotted spoon. Set aside.

Pour off all but 2 tablespoons of the frying oil. Return the wok to medium heat. Add the minced shallot and cook, stirring gently, for 3 minutes until softened and lightly golden.

Add the minced garlic and cook for 1 minute more until fragrant.

Sprinkle in the brown sugar and stir constantly for 1–2 minutes as it melts and bubbles into a caramel.

Pour in the soy sauce — it will sizzle gently. Add the black pepper and sesame oil, stirring to combine. Let the glaze simmer for 1 minute.

Stir in the rice vinegar, then slowly pour in the cornstarch slurry while stirring to create a glossy, syrupy glaze. Simmer for 30 seconds until it coats the back of a spoon.

Remove the wok from heat. Add the crispy tofu and toss gently but thoroughly, coating every piece in the sticky sweet glaze.

Transfer to a serving plate. Scatter sliced scallion and sesame seeds over the top.

Serve immediately while the outside is still crisp and the glaze is warm and glossy. A squeeze of lemon or lime over the top brightens the whole dish.