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Start with the mapo tofu, press the extra firm tofu firmly, wrapped in an absorbent kitchen towel or a clean tea towel, in 10 second bursts, until no more visible water comes out.
Prepare the sauce before you fry the tofu, so it’s ready to go. In a small mixing bowl, whisk the gochujang, tamari, rice mirin, and maple syrup together, until you have a thick, smooth sauce with no lumps.
In a mixing bowl, crumble the tofu into very small pieces (or you can grate it if you prefer), then add the cornstarch, smoked paprika, cumin, 1 tsp sea salt and a pinch of cayenne chilli pepper (omit if you don’t like it too spicy!). Stir to combine, then heat a dash of neutral oil in a non-stick pan and fry the tofu on a medium/high heat for 8-9 minutes, stirring regularly, until it begins to crisp up.
Make a well or hole in the centre of the pan, heat a dash more oil and add the chopped white parts of the spring onion, ¾ of the garlic (3 cloves minced) and the grated fresh ginger. Fry until fragrant, then pour over the sauce, combine well and turn the heat off so it doesn’t burn.
To make the silken tofu sauce, add the silken tofu to a blender with the nutritional yeast, the remaining crushed garlic clove and the juice of half a lemon. Blend until very smooth.