Prepare the crispy tofu (level 1)

• Pat the tofu dry and tear it into bite-sized chunks to create more surface for flavour.
• Toss the chunks with the corn starch and salt until evenly coated.

Fry the tofu until crispy

• Heat the frying oil in a pan and fry the tofu until crispy and golden brown on all sides.

Make the spiced glaze

• Mix the agave syrup, lemon juice, paprika, ground coriander, cumin, chili powder, garlic powder, salt and water into a smooth glaze.

Glaze and caramelize

• Pour the glaze over the crispy tofu and stir so every chunk is coated.
• Keep frying until the glaze caramelizes nicely.

Score the tofu (level 2)

• Cut the tofu block in half and score it sideways to create more flavour area.

Mix the soy glaze

• Whisk together the soy sauce, agave syrup, vinegar, hoisin sauce, sesame oil and garlic powder.

Coat the tofu and bake

• Place the scored tofu in a baking dish and spoon the glaze over it everywhere.
• Bake at 200 °C / 400 °F until nicely caramelized.

Add the remaining glaze

• Pour the remaining glaze over the tofu and bake again until firm and deeply glazed.

Make the tofu mixture (level 3)

• Crumble the tofu into a bowl and add the grated onion, grated garlic, chopped parsley and mint.
• Add the tomato sauce, flour, salt, pepper and red wine vinegar.

Knead and shape

• Mash and knead everything well until the mixture binds.
• Shape into small balls or patties.

Fry the tofu balls

• Fry the balls in hot oil, turning them, until beautifully golden brown.