Ingredients:
needs sweet and sour sauce
3 tablespoons cornstarch, or more, if necessary
16 ounces extra-firm tofu, drained
4 to 6 scallions, white and green parts, chopped
1 ⁄ 4 cup finely chopped fresh cilantro
2 tablespoons peanut butter
1 tablespoon Asian sesame paste or sesame tahini
1 to 2 teaspoons Chinese chili paste, or to taste (optional)
1 ⁄ 2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
2 tablespoons peanut oil
Squish up drained block of tofu in big bowl (I just squish between my fingers, but I'm a minger)
Mix in the peanut butter, coriander (I use frozen ore chopped), spring onions, tahini (I skip chilli paste because of wee one), salt and pepper.
Make.about golf ball sized balls.of the mix (mine always seem to.end up bigger 
)
Roll the balls around carefully in the cornflour (they are quite squishy and fragile)
Fry and get as much of the surface as golden brown as possible. Because they are so squishy mine always end up more cube shaped.
I also tend to be very generous with the peanut butter.