Chilli fried tofu with egg fried rice
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 cooked basmati rice, cooled
- salt and freshly ground black pepper
- 4 spring onions, finely sliced
- 3 tbsp chopped fresh coriander leaves
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