Crispy Salt and Pepper Tofu with Chilli and Spring Onion

Ingredients

• 500 g extra firm tofu
• 60 g cornflour
• 4 spring onions
• 2 red chilli
• 2 garlic cloves
• 1 tsp white pepper
• 0.5 tsp five spice powder
• 250 ml vegetable oil for frying

Method

1. 1

   Pat the extra firm tofu dry and cut into 2cm cubes, then toss in the cornflour mixed with half the white pepper and the five spice powder until evenly coated.

2. 2

   Heat the vegetable oil in a wok or deep pan to 180C, then fry the tofu in batches for 4 minutes, turning occasionally, until crisp and golden all over.

3. 3

   Lift out onto kitchen paper to drain, and carefully pour off all but 2 tablespoons of the oil.

4. 4

   Reheat the remaining oil and stir-fry the sliced garlic, sliced red chilli and spring onions, cut into lengths, for 1 minute until fragrant.

5. 5

   Return the crispy tofu to the wok and toss everything together with the remaining white pepper and a good pinch of salt for 1 minute.

6. 6

   Serve immediately while the tofu is still crisp, with steamed rice.