Crispy Korean-style ‘chicken’ wings

For the sticky marinade:

4 garlic cloves

2.5cm piece of fresh ginger

150g gochujang

120ml toasted sesame oil

2tbsp rice vinegar

2tbsp light soy sauce

4tbsp light brown sugar

¼tsp ground white pepper

For the chicken:

2 x 280g blocks extra-firm tofu

6tbsp cornflour

½tsp sea salt

¼tsp ground white pepper

Vegetable oil, for shallow frying

For the garnish:

1 fresh chilli or a pinch of dried chilli flakes

1 spring onion

A few toasted sesame seeds, for sprinkling