Sesame crusted tofu and tempeh

• 1 block of tofu

• 1 block of tempeh 

• 200ml soy sauce

• 20g ginger 

• 20ml sesame oil 

• 1 tablespoon cornflour 

• 1/4 cup sesame seeds toasted

• 1/4 cup black sesame seeds 

Cut the tofu and tempeh into finger like strips, grate ginger mix with the soy and sesame oil, then marinate the tofu/tempeh for one hour in the fridge.  Drain of the tofu/tempeh, put the liquid in a pan, heat another pan add a little olive oil and get it smoky hot,  season the tofu/tempeh with a little salt the soy acts as a seasoning as well, then fry in the pan getting good colour an all sides, boil the kept liquid, while simmering mix the cornflour with a little water to make a paste, then whisk this into the simmering liquid, it will thicken and go glossy, take it of the heat, and then brush it over all the side of the tofu/tempeh, pu the sesame seeds in a bowl and toss the tofu/tempeh through the sesame, serve with jasmine rice and stir fried ginger  cabbage ​