Five-Spiced Salt and Pepper Tofu

Heat the oil in a wok over a medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)

Meanwhile, cut the tofu into 2 cm (3/4 in) cubes if not already done. Combine all the spice mix ingredients (cornflour, salt, ground white pepper, and five-spice) in a large bowl. Add the tofu and toss to coat.

In batches, gently drop the coated tofu into the hot oil and cook for 3–5 minutes until golden. Remove the tofu with a spider skimmer and drain on paper towel.

Discard the oil and clean the wok. Return the wok to a low–medium heat then add the extra oil. Fry the shallots, garlic, long green chillies, and bird’s eye chillies until fragrant.

Return the fried tofu to the wok then add the spring onions. Season with salt, freshly ground black pepper, and five-spice to taste.

Serve immediately.