this recipe for black pepper tofu, and realised that the answer was ... cornflour! If you coat your tofu chunks lightly in cornflour before shallow-frying, the resulting texture and flavour is excellent. Here's last night's dinner:
450g firm, fresh tofu
maize cornflour (100% gluten free)
2 chillies (to taste)
2 tbsp tamari (wheat-free soy sauce)
0.5 cup water
Toss cubes of tofu in cornflour, then fry batches in peanut oil till golden and cripsy. Take tofu chunks out of pan and drain them on a paper towel. Wipe pan to remove debris, then fry the chillies and shallots briefly. Add the snow peas, asparagus, shallots, tamari and water, and cook for a couple of minutes. Add the tofu to heat through, and enjoy. Serves two.