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Pat dry and tear the 400g tofu in bite sized pieces.
Toss the tofu with 2 Tbsp corn starch and 1 Tsp salt.
Fry the tofu in oil until crispy.
Mix the glaze ingredients (4 Tbsp agave or maple syrup, juice of 1 small lemon, 1 Tsp each paprika, ground coriander, cumin, ½ Tsp each chili powder, garlic powder, salt to taste, 1-2 Tbsp water) and add to the fried tofu. Stir and fry for 2-3mins until nicely glazed.
Cut the 400g tofu in half and then score sideways.
Mix the marinade (2 Tbsp each: soy sauce, agave, vinegar, hoisin sauce, 1 Tbsp sesame oil, 1 Tsp garlic powder) and add to the tofu.
Bake the tofu at 200C/400F for 20mins. Add the remaining glaze and bake for another 5-10mins.
Mash and combine the 200g crumbled firm tofu, 1 small grated onion, 2 grated garlic cloves, a big handful each of chopped parsley and mint, 3 Tbsp tomato sauce, 6 Tbsp flour (or chickpea flour), salt and pepper to taste, ½ Tbsp red wine vinegar.
Shape the mixture into 8-10 balls and fry in oil until golden brown.