Salt and Pepper Tofu

1: Crush the peppercorns in a pestle and mortar or grind them in a pepper mill, then combine with salt, sugar and Chinese 5 spice in a bowl.

2: Tear the tofu into bite-sized pieces, then pat the tofu dry with a clean tea towel.

3: Add the tofu to a large mixing bowl and pour over half of the spice mix.

4: Stir in half the spice mix, then stir in the cornflour.

5: Pour some vegetable oil into a wok or high-sided frying pan on medium-high heat to a depth of roughly 1cm.

6: When the oil is hot, cook the tofu in two batches until it’s lightly golden all over and crispy.

7: Transfer the tofu to kitchen paper to soak up any excess oil, then pour the oil into a bowl and set aside.

8: Leave a small residue of oil in the wok to cook the peppers and garlic.

9: Add the wok back on medium-high heat, then add the peppers and garlic.

10: Cook for a minute to soften the peppers slightly, then add the tofu back to the wok along with the remaining spice mix.

11: Give everything a final stir, then transfer to a serving plate and top with the spring onion.