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Ensure your tofu is drained and all water removed. To improve texture of the tofu, freeze prior and leave to fully defrost.
Cut the tofu into 3 even slices lengthways, approx 2-3cm slices.
Pat dry again with kitchen paper.
Mix the cornstarch, sesame seeds, onion, garlic granules and seasoning together.
Preheat your waffle iron.
Dip each piece of tofu into the cornstarch, pressing down to ensure the mixture sticks, then flip over and repeat with the other side. Set each piece aside and repeat with the remaining pieces.
Drizzle both sides of the tofu with a neutral oil and place into your waffle iron.
Slowly close the waffle iron until it clips shut, as to not break the tofu. Cook for 4-5 minutes, until crispy and golden brown.
Serve immediately with cream cheese on top, followed by tomato, a sprinkle of salt, balsamic, pickled onions and fresh chives.