Fried tofu with sweet and spicy Chinese plum sauce

1.In a large saucepan, simmer the plums, vinegar, spices, garlic, ginger and salt for 40 minutes. Remove the star anise and use a stick blender (or transfer to a food processor or blender) to process to a smooth sauce. Return to the saucepan, then add the soy sauce and sugar, then simmer on a low heat until dark and glossy – about 10-15 minutes, being careful not to let it stick.

2.Pour into sterilised jars or bottles and seal.

3.Drain and cube the tofu. Toss in the cornflour to coat, then in sesame seeds. Heat 4-5cm of oil in a small saucepan to medium. Fry the tofu in batches, setting aside to drain and sprinkle with salt. Serve on cucumber, top with onions and drizzle on the plum sauce.