Remove the smoked tofu from packaging and pat dry thoroughly with paper towels. If block is large, cut into 12–16 bite-sized rectangles or cubes about 2–3 cm each so they crisp evenly.

Season and coat

In a shallow bowl combine the cornstarch, salt and black pepper. Toss the tofu pieces in the cornstarch mixture until each piece is evenly coated; shake off excess.

Fry tofu

Heat a large non-stick or stainless steel frying pan over medium-high heat. Add 2–3 tablespoons neutral oil and swirl to coat. When oil is shimmering (not smoking), add tofu pieces in a single layer without crowding — you may need to fry in two batches. Fry for 3–4 minutes on each side or until deep golden and crisp. Use tongs or a spatula to turn carefully. Transfer fried tofu to a paper towel–lined plate to drain. Keep warm in a low oven (90–100°C) if frying in batches.

Sweet chilli dressing

While tofu fries, whisk together sweet chilli sauce, rice vinegar, soy sauce, sesame oil, honey (or maple) and lime juice in a small bowl until smooth. Taste and adjust balance — add another 1/2 teaspoon lime or 1/2 teaspoon honey if needed. Reserve about 1 tablespoon of dressing for drizzling at the end.

If you prefer a thinner dressing for tossing, add 1–2 teaspoons of warm water and whisk to desired consistency.

When tofu is done, toss the hot tofu lightly in the dressing so the pieces are glazed but not soggy. Alternatively, arrange tofu on a serving plate and spoon dressing over each piece for a crisper exterior.

Salad & Garnish

Cucumber ribbons

Using a vegetable peeler, shave the cucumber lengthwise into long thin ribbons until you reach the seeds. If cucumber is watery, reserve seeds for another use. Place ribbons in a small bowl and season with a pinch of salt and 1/2 teaspoon of the prepared dressing to lightly flavor and soften for 2–3 minutes; then drain any excess liquid.

Prepare chilli and aromatics

Thinly slice the red chilli on a diagonal, removing seeds if you want less heat. Thinly slice the spring onions on the bias. Roughly chop the coriander leaves (stems optional).

Assemble: Arrange cucumber ribbons on the serving plate, place glazed crispy tofu on top, and scatter sliced chilli, spring onions and coriander over the tofu. Sprinkle toasted sesame seeds and drizzle the reserved tablespoon of dressing over everything. Serve immediately with lime wedges on the side.