For the tahini sauce in step 1:

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½ cup (120g) well-stirred tahini

2 tablespoon soy sauce

2 teaspoon minced ginger from fridge

2 lemons, otherwise 4 tbsp of lemon juice from fridge

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For the tofu seasoning in step 2:

4 tablespoons cornstarch

6 tablespoons sesame seeds (any color)

Kosher salt and black pepper

1 900g block of extra firm tofu

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For step 3:

2 tablespoons plus 1 teaspoon vegetable oil

300g snap peas or snow peas

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To garnish:

Mint or coriander leaves, for serving

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1. In a food processor, add the tahini, soy sauce and ginger. Zest the lemon and reserve separately for Step 4. Squeeze one lemon (or 2 tbsp lemon juice) into the tahini mixture. Blend with cold water until saucy (about 4 tablespoons). Set aside in a bowl in fridge.

2. In a shallow dish or large plate, stir together the cornstarch, sesame seeds, 4 teaspoons black pepper, and a big pinch of salt. Cut the tofu lengthwise into ½-inch-slices, then crosswise in half. (You’ll have about 16 pieces.) Pat the tofu dry, then add to the cornstarch mixture and press and turn to coat the tops and bottoms.

3. In a large, nonstick skillet, heat 1 teaspoon oil over medium-high. Add the snap peas and cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and transfer to serving plates.

4. Reduce heat to medium and add the remaining 2 tablespoons oil. Add the tofu and cook until golden-crisp on both sides, 4 to 6 minutes per side. Turn off the heat, sprinkle the tofu with the reserved lemon zest and shake the skillet so the zest adheres to the tofu.