Chilli Fried Tofu

Mix the tofu with 2 tbsp of oil. Pour the remaining oil into a deep frying pan and heat to sizzling temperature. Meanwhile, mix the cornstarch and peppercorns in a bowl and dredge the tofu pieces through the cornstarch. Shake off any excess, then carefully drop the tofu into the sizzling oil and cook for 2 mins or until crisp. Remove with a slotted spoon and drain on kitchen paper.
Fry the cashews in the oil for 1 minute or until golden and crisp. Set aside on kitchen paper. Make the chilli sauce by heating the vinegar, soy sauce and sugar in a frying pan until starting to bubble. Toss in the chillies, chilli flakes and ginger and cook for 3 mins to reduce. Stir in the fried tofu, cashews and carrots, then stir and cook for 2 mins to soften the carrots. Serve with egg-fried rice.

30 mins

4 serving

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