Drain the tofu and remove it from its package. Squeeze it firmly between your hands over the sink to remove as much water as possible. You can also press it under something heavy if you prefer that technique.

Use your hands to tear the tofu into bite-sized chunks and drop them into a bowl.

Sprinkle over the cornstarch and mix with a spoon to coat the tofu in the cornstarch.

Heat the oil in a large non-stick pan over medium-high heat. Add the tofu and allow to fry for a couple minutes until beginning to brown. Stir and allow to fry on another side for another couple of minutes. Continue like this until the tofu is brown and crispy on most sides.

While to tofu is frying, combine the maple syrup, rice vinegar, soy sauce and sambal in a bowl.

When the tofu is fried, push it to the side to create space in the middle of the pan and add the minced garlic. If the pan seems dry, add a small splash of oil. Fry the garlic for about 30 seconds or until soft.

Reduce the heat to medium low and pour in the sauce. Stir constantly while the sauce bubbles and thickens to coat all sides of the tofu in the sauce.

Serve.