Salt & Pepper Tofu

This is fast becoming my new favourite Chinese dish!

Ingredients
serves 2
350g (approx.) tofu, firm block in brine
1 tsp ground white pepper
1 tsp Sichuan peppercorns, toasted and ground
1 tsp sugar
1 tsp sea salt 
3 garlic cloves, finely chopped
3 large birds eye chillies, red/green mixed, thinly sliced into rings 
2 spring onions, cut into 2-3cm lengths then thinly sliced
cornflour, for dusting
veg oil, for deep frying

Method
Mix the two peppers, sugar and salt and put aside.

Drain the tofu then cut into 1cm cubes. Pour the veg oil into a pan enough to cover the cubes, about 3cm deep and heat up to high. 

Dust the tofu in cornflour then drop a handful at a time into the hot oil. Stir them gently with a metal spoon to make sure they don't stick. After about 5 minutes they should have started to colour. Remove with a slotted spoon and drain on kitchen paper. Allow the oil to return to temperature and then fry the next batch.

When all the tofu has been fried in a separate frying pan or wok heat up 2 tbsp of veg oil. Add the spring onions, garlic and chilli. Fry for less than a minute before adding all the tofu. Cook for a good 3-4 minutes until golden brown, sprinkle the salt and pepper mix as you cook. Constantly turn the tofu to make sure there is a decent covering of the seasoning all over the cubes. 

Serve immediately with a wedge of lime to squeeze over the dish.