To get the tofu really crispy you need to extract the water content it has. Make sure the tofu you buy is the firmest you can find, empty it out of the packet and drain the water off. Put the tofu onto a tray or plate lined with kitchen towel or a J-cloth, place another plate on top and then place something heavy like a terrine mold or heavy saucepan on top. Let this press the tofu for around 30 minutes, replace the cloth if it gets to wet.
Heat the oil in either a large frying pan or saucepan to 180*
When ready cut the tofu into 1 inch pieces, drizzle a little soy over them and then mix together the curry powder, salt and corn flour, dredge the pieces in the flour mix and cook till golden, drain on kitchen towel before serving.
«Try marinating the tofu with things like rice wine, sesame oil or chilli to change the flavours or put seeds like sesame or cumin into the flour.»