First, marinate the tofu. In a bowl, whisk the kecap manis, chilli sauce, and sesame oil together. Cut the tofu into strips about 1cm thick, mix gently (so it doesn't break) with the marinade and leave in the fridge for half an hour.
2012 May 8, Yotam Ottolenghi, Sami Tamimi, Ottolenghi: The Cookbook, Random House, page 79