Fried tofu in teriyaki glaze

An incredibly flavourful Asian dish needing minimal effort. Perfect for the whole family. 

200g tofu (firm tofu)
200ml teriyaki sauce
Salt – to taste
5x tbsp water
Potato starch or corned flour
1/2 x medium red onion, sliced
1x garlic clove, finely chopped
1x red chillies (optional), finely chopped
Vegetable oil
1x spring onion, finely chopped

Remove the tofu from its packaging and pat dry.
Tofu comes in different sizes and shapes. Cut into a rectangular cube or your desired shape. Pat dry.
Coat in potato starch or cornflour.
Fill a deep cast-iron frying pan or heavy-based medium saucepan half full with vegetable oil and heat on medium-high.
Check the oil is pre-heated: dip the handle of a wooden spoon or chopstick into the oil. If the oil begins to bubble, then the oil is hot enough for frying. If the oil is vigorously bubbling, then the oil is too hot and needs to cool down.
Shake off excess potato starch and place tofu into hot oil. (Fry in batches if necessary).
Fry until golden brown: 2-5 minutes.
Remove tofu and place onto kitchen towel to drain excess oil.
Pre-heat a skillet or frying pan on medium-high heat and add 1 tbsp vegetable oil.
Add the red onions, garlic and chillies to the pan, stirring occasionally. Fry until browned.
Add teriyaki sauce and stir.
Add water if sauce is too thick.
Add fried tofu and gently stir with tongs or chopsticks to coat tofu.
Add further seasoning to taste.
Plate up and garnish with fresh chopped chilli and spring onion.
Serve over a bowl of steaming jasmine rice.