Pre-heat oven to 190°C / 170°C Fan / gas mark 5
Mix the cornflour, five spice powder and salt together. Coat each piece of tofu in the mix, ensuring all sides are coated evenly before shaking off any excess.
Bake the tofu slices for 20 minutes, until the coating is crispy.
Combine the sauce mix together in a bowl.
Add oil to a frying pan over medium heat. Add garlic and the baked tofu pieces and lightly sear them for 1-2 minutes.
Evenly pour the sauce mix over the tofu. Remove from the heat when the sauce is completely reduced, and no excess liquid is left.
Make your salad and dress it with Lee Kum Kee Seasoned Rice Vinegar and give it a good toss. Place the tofu on top and garnish with spring onions and sesame seeds.
