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Preheat the oven/airfryer to 180c.
Start by cutting your tofu block into cubes and add to a baking tray. Season and cover in corn flour and then drizzle with oil. Bake for 10-12 minutes until crispy.
Whilst the tofu bakes, place a glug of oil into a pan on low heat, add the vegetables and sweat down for 5 minutes. Add the dates, ginger and garlic and stir through. Season everything well.
Add all the seasonings and harissa paste and fry off until everything starts to get nice and aromatic.
Deglaze the pan with vinegar and add the plum tomatoes, breaking them apart with your hands. Fill up the tin with water to rinse out and add that into the mix too. Add the chickpeas and leave to simmer for 10 minutes.
When the tofu is crispy, drizzle over the soy sauce and bake for another 5 minutes.
Taste your stew for seasoning and adjust as you like, add in the frozen spinach and cook for another 5 minutes until thawed and stir through the mixture.
Remove the bay leaf and finish with the crispy tofu. Serve with yoghurt, almonds, mint and lemon zest. Serve with your favourite bread.