Cut pressed tofu into even sized pieces - I cut mine into 1.2 cm / 0.5" thick and 5 cm / 2" (more or less) equilateral triangles, but any shape will do.

Pour 1½ tbsp of soy sauce (or tamari) and 1½ tbsp of water into a shallow baking dish, stir them together and then arrange tofu pieces on top then flip them gently so that both sides gets seasoned, allow it to marinate for 10 minutes before frying or baking.

FRYING: Dust each piece of tofu with a thin layer of cornstarch (you'll need 2-3 tsp) on both sides. I find that using a small sieve helps to get an even coverage.

Heat up a wok on a medium high heat, once it starts to smoke add a couple of teaspoons of oil, swivel it around the work, then arrange tofu pieces on top in a single layer - you will need to fry the tofu in two batches most likely.

Fry the tofu until golden on all sides. Remove from the pan and arrange on a paper towel lined plate to absorb excess grease.

BAKING: Pre-heat the oven to 200° C / 390° F (or 180° C / 355° F with fan) and grab a large baking tray.

Arrange the tofu on the baking tray and bake for about 30 minutes, flipping the pieces at half way point.

SAUCE: Whack each lemongrass stalk with a rolling pin until the fleshy, light green part is crushed - this tenderises lemongrass and makes it easier to chop finely.

Cut wooden ends off, take off tough outer leaves and mince the fleshy bottom part really finely using a sharp knife or you could pound it in a pestle & mortar to release even more flavour.

Cut white and light green part of spring onions into thick slices. Dice both chilli and garlic cloves finely. Deseed the chilli prior to chopping if you want no heat at all.

Measure out 120 ml / ½ cup of water. Place 2 tsp of cornstarch in a jug add just a splash of water. Whisk until lump-free, then add the rest of the water, 2 tbsp of soy sauce and maple syrup. Whisk everything together.

Preheat the wok again - if you fried your tofu in it, give it a good wipe first. Add a tablespoon of oil and turn the heat down to medium-low. Add sliced spring onions and stir-fry for 45 seconds, then add lemongrass, chilli and garlic to the wok and stir fry until softened and fragrant.

Add in liquid and allow it to simmer for a few seconds to caramelise and thicken. Then add tofu just to warm up. Season with a squeeze of lime if liked (I add about 2 tsp).

Serve it in a banh mi, on top of steamed rice or as a side.