Salt And Pepper Tofu

• Vegetable oil, for deep-frying
• 1 cup cornflour
• 250 grams pressed Tofu, cut into 8 cubes
• 4-5 cloves garlic, finely sliced
• 1 large red chilli, deseeded and chopped
• 2 shallots, chopped
• 1/2 tablespoon salt-pepper mix
• Salt and pepper mixture:
• 4 tablespoons sea salt
• 2 tablespoons sugar
• 1 tablespoon ground white pepper
• Grind until well blended

1. It's easiest to coat the tofu if it's drained first. To do that, invert a colander over a plate, place the tofu on the colander with a weight on top (I also put paper towels under the tofu and use a plate with something on top). Leave for the excess moisture to drain, 15-30 minutes.
2. Heat the oil in a wok until hot -- a piece of bread will sizzle if dropped in it.
3. Put cornflour in a bowl and gently coat the tofu, taking care that it doesn't break up. Allow the tofu to rest for a minute.
4. Deep-fry until golden brown. Put aside.
5. Drain all but a little of the oil from the wok, return to the heat. Throw in the garlic, then the chilli and shallots. Fry gently.
6. Re-add the tofu, sprinkle with some of the salt and pepper mixture and give it all a good toss.

vegetable oil, cornflour, pressed, garlic, red chilli, shallots, saltpepper, salt, salt, sugar, ground white pepper

Taken from www.epicurious.com/recipes/member/views/salt-and-pepper-tofu-50065498 (may not work)