Nori-wrapped tofu

Method

1. Cut the tofu into roughly 1cm thick slices, then cut into 12 even squares. Sprinkle over a little salt. Cut the nori sheet into 1.5cm strips, then wrap a strip around the centre of each piece of tofu, dabbing with a little water to seal the ends. Spread out the cornflour on a plate, add the tofu slices and pat them gently to coat in the cornflour on all sides, shaking off the excess.
2. In a small bowl, mix the soy, vinegar, maple/agave syrup and crispy chilli oil with 2 tbsp water.
3. Heat the veg/sunflower oil in a large frying pan over a medium-high heat. Once hot, add the tofu and cook for about 4 minutes on each side or until golden and crisp. Push to the side of the pan, then add the garlic and ginger and cook for a minute. Tip in the soy mixture and bubble for a minute, stirring to coat the tofu as it reduces and turns sticky.
4. Scatter with the sesame seeds and serve with rice and greens.