Directions

1. Step 1

   To make the BBQ sauce, put the tomato sauce, soy sauce, mirin, garlic and ginger in a bowl and stir to combine. Allow to sit while you prepare the remainder of the dish.

2. Step 2

   Place the soy milk in a shallow bowl and stir in the cornflour until it’s dissolved. The result should be the consistency of whisked eggs, although slightly runnier.

3. Step 3

   Place the breadcrumbs in a second shallow bowl and sprinkle the flour onto a plate. Working one at a time, dust a piece of tofu in the flour, then the soy milk mixture and finally the breadcrumbs, using your hands to really push the crumbs into the tofu. Repeat with remaining tofu.

4. Step 4

   Heat a large non–stick frying pan over medium-low heat. Add enough oil to cover the base of the pan. The oil should be around 175C. Drop a few breadcrumbs into the oil, if they begin to fry the oil is ready for the tofu. Carefully lower the tofu into the pan, making sure the pieces are sitting side by side. Cook for 2–4 minutes on each side or until golden. Remove and transfer to a plate lined with a paper towel to remove excess oil.

5. Step 5

   Meanwhile, smear a generous amount of BBQ sauce on each slice of bread. Arrange the four pieces of tofu onto four pieces of bread and top with the remaining bread, giving a gentle push down with the palm of your hand.

6. Step 6

   Slice in perfectly symmetrical rectangles for maximum visual impact, delight in your knife skills, and serve!