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