Sticky Tofu or Chicken with Noodles or Rice

Ingredients

For the Tofu or chicken

Extra-firm tofu: 450g – or 4 small chicken breasts
Cornflour: 2 tablespoons (normal white flour will also do)
Garlic powder: 1 teaspoon
Salt and black pepper: To taste
Vegetable or sesame oil: 2 tablespoons (for frying) 

For the Sticky Ginger Glaze:

Fresh ginger: 1 tablespoon (finely grated) or ginger powder or paste.
Garlic: 2 cloves (finely minced)
Soy sauce (or Tamari): 3 tablespoons
Maple syrup (or honey or brown sugar): 2 tablespoons
Water: 2 tablespoons
Rice wine vinegar: 1 tablespoon
Cornflour or white flour: 1 teaspoon (whisked into the water to create a slurry) 

For Garnish:

Spring onions: 2 (finely sliced)
Toasted sesame seeds: 1 tablespoon (optional, they give crunch)
Green beans – 1 small pack 

Instructions

1. Dry the tofu: Wrap your cubed extra-firm tofu in a clean tea towel or paper towels dry and squeeze out excess moisture. 
2. Cook the green beans in the microwave with a little water for 3-4 minutes. 
3. Coat the tofu: In a medium bowl, toss the pressed tofu cubes with 2 tablespoons of cornflour, garlic powder, salt, and pepper until evenly coated.
4. Whisk the glaze: In a separate small bowl, mix the grated ginger, minced garlic, soy sauce, maple syrup, rice wine vinegar, and the water-cornflour slurry until smooth. 
5. Fry until crispy: Heat the oil in a large non-stick frying pan over medium-high heat. Add the tofu cubes and let them cook undisturbed for 3-4 minutes per side until gold and crunchy. Remove tofu from the pan and set aside. 
6. Thicken the sauce: Pour the glaze mixture directly into the hot pan. Let it bubble and simmer for 1-2 minutes over medium heat until it starts to darken, turn glossy, and thicken up. 
7. Toss and caramelize: Return the crispy tofu cubes to the pan. Quickly stir to coat every piece evenly. Cook for 1 more minute until the glaze turns incredibly sticky and clings to the tofu.  Add the green beans.
8. Garnish and serve: Remove from heat immediately. Serve over warm rice or noodles and scatter the sliced spring onions and toasted sesame seeds over the top. 

Serving suggestion: Serve with chopped avocado and green salad leaves.