Salt and Pepper Tofu

For the last month, I've been addicted to salt and pepper tofu, have been making it about every 10 days and even eating it out (more on that later). I generally serve mine with white rice and whatever veggies I have on hand. I shallow fry it but it still not super healthy but it's oh so delicious. The pepper really helps warm you up on these cold days too. Here is my rough recipe, feel free to play around with the salt and pepper ratio.

Salt and Pepper Tofu adapted by indolent cook:

450g firm tofu
4 tablespoons of corn starch (i've also used a combo of potato flour, will try rice flour next)
1 teaspoon fine sea salt
1/4 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon of ground sichuan pepper (I think this really makes the dish)
oil, for frying
3 spring onions, chopped
soy sauce (optional-for extra flavour on your rice)
rice vinegar (optional-for extra flavour on your rice)

Drain tofu and cut tofu into cubes of 2 - 2.5 centimetres. Mix the salt and peppers together. Add half of the salt and pepper to the corn starch.  Put remaining aside.

Toss tofu cubes through the flour blend, making sure they are coated on all sides. Divide into a few batches depending on the size of your frypan.

Pour oil into a small frying pan so that there is no space. Let the oil warm rapidly over high heat for about 30 seconds, then fry the coated tofu cubes a batch at a time, turning, until golden and crispy on all sides. Add remaining salt and pepper to it and fry for another minute.

Retrieve the tofu and drain off excess oil on paper towels.

Put a tiny bit of soy sauce and rice vinegar on your bowl of plain rice, add tofu (and veggies) and top with spring onions.