Salt and Pepper Crispy Tofu

• 450 g Firm tofu
• 80 g Cornflour
• 500 ml Vegetable oil
• 3 cloves Garlic
• 4 Spring onion
• 1 Red chili pepper
• 1 tsp Fine sea salt
• ¾ tsp White pepper
• 1 Lime

1. Cut the tofu into 2 cm cubes. Tip the cornflour into a mixing bowl and add the tofu, tossing gently until each piece is evenly coated.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat until shimmering. Fry the tofu in batches for 3–4 minutes, turning, until pale golden and crisp. Lift out with a slotted spoon and drain briefly before frying the next batch.
3. Carefully pour off most of the oil, leaving about 1 tbsp in the pan. Add the garlic, spring onion and red chilli and stir-fry for 30–60 seconds until fragrant but not browned.
4. Return the tofu to the pan and sprinkle over the fine sea salt and white pepper. Toss for 30–60 seconds so the seasoning clings to the hot tofu, then serve straight away with lime wedges for squeezing, if you like.

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