Cut the tofu into triangles and mix with the soy sauce.
Heat 20 - 25 ml of oil in a frying pan.
Drain the tofu and fry on all sides, then take out of the pan and keep warm.
Add 2,5 ml of salt to the soy sauce drained from the tofu and boil, stirring, for about 1 minute.
Add the cayenne pepper and boil for 30 seconds, then add the stock (you can use chicken stock, or vegetable stock for a vegan version) and simmer for about 2 minutes.
Stir the mixed cornflour into the sauce and simmer for one more minute.
Add vegetarian oyster sauce to taste.
Wash and trim the scallions and shred or cut into strips.
To serve, arrange the fried tofu on plates, add a little sauce and sprinkle with sesame seeds. Serve garnished with scallions.