Ingredients

• 2 tbsp vegetable oil
• plus extra for shallow frying
• 500g/1lb 2oz firm tofu
• drained
• patted dry with kitchen paper
• cut into 1.5cm/½in cubes
• 4 tbsp cornflour
• 2 tbsp Sichuan peppercorns
• crushed
• 75g/3oz cashew nuts
• 150ml/5fl oz rice wine vinegar
• 150g/5oz caster sugar
• 4 tbsp soy sauce
• 2 red chillies
• finely diced
• 2 tsp dried chilli flakes
• 10cm/4in piece fresh root ginger
• peeled
• finely grated
• 2 carrots
• peeled
• julienned
• 2 tbsp groundnut oil
• 2 large free-range eggs
• lightly beaten
• 2 tsp sesame oil
• 200g/7oz freshly cooked basmati rice
• cooled
• salt and freshly ground black pepper
• 4 spring onions
• finely sliced
• 3 tbsp chopped fresh coriander leaves

Directions

• Mix the tofu with two tablespoons of vegetable oil.
• To make the tofu
• pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour
• shake off any excess
• then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes
• or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.)
• Fry the cashew nuts in the hot oil for 1 minutes
• or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
• For the chilli sauce
• heat the vinegar
• sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies
• chilli flakes and ginger and cook for a further 2 minutes
• or until the volume of the liquid had reduced.
• Add the fried tofu
• fried cashew nuts and carrots to the pan
• stir well and cook for 2 minutes
• or until the carrots have softened.
• To make the egg-fried rice
• beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan
• add a little more oil and stir-fry the rice for 3 minutes
• or until the rice is completely warmed through. Season
• to taste
• with salt and freshly ground black pepper then stir through the egg
• spring onions and coriander.
• To serve
• spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu.