Black Pepper Tofu!
400 g firm tofu, Pressed
cornflour / cornstarch
3-4 tbsp high smoke oil (or l-2 tbsp if you bake your tofu)
1 hot chilli pepper, sliced thinly or chilli flakes, to taste
4 small spring onions, sliced thinly
sesame seeds, to garnish (optional)
Cut pressed tofu into equal size squares.
Dust tofu in thin layer of cornflour, shaking any excess flour off. Skip this step if you prefer to bake your tofu – see next step.
Heat up 3 tbsp of oil in a wok or pan. Once the oil gets hot start frying tofu in 4 batches. Watch over it and turn frequently so that it does not burn. Once first batch is golden brown, remove it from the pan and place it an a piece of kitchen towel to drain the excess oil off. Continue with the remaining 3 batches. If you want to bake your tofu instead, heat up the oven to 180º C / 360º F and spread tofu pieces on a baking tray. Bake for about 20-25 minutes, flipping tofu once half way through baking.
Once you finish frying the tofu, wipe the wok with a piece of kitchen towel (be careful as it will be hot) to get rid of any cornflour residue. Pour another tablespoon of oil and add sliced white parts of spring onions (save green bits as garnish) and sliced chilli. Fry gently on medium heat until they both soften, for about 5 minutes.
Push the contents of the wok to the side (or set aside on a small plate) and pour in the Black Pepper Finishing Sauce. Let the sauce bubble gently for a minute or two s. Now incorporate softened spring onions, chilli.
Add fried or baked tofu to the sauce to warm it up gently. Serve over a bowl of steaming hot rice.