This is my take on the classic salt and pepper tofu. So simple to make and rarely disappoints. The tapioca starch gives it a contrasting chewy texture to the smooth silken tofu, which I love. But if you prefer a less chewy texture, replace the tapioca starch with ¼ cup of rice flour and ¼ cup of plain flour.
Toast sea salt and peppercorns on the stovetop over medium heat until fragrant (approx. 3-5 minutes). Remove and grind to a fine dust in a mortar and pestle.
Combine tapioca starch, salt and pepper mix in a bowl. Cut tofu into 2cm cubes then roll the tofu in the flour mix.
Heat oil in a wok until it reaches 180C. Fry tofu in batches until crisp and golden. Drain on paper towel and set aside.
To serve, arrange tofu on a plate or in a bowl. Top with spring onions and chilli. Serve with your favourite chilli sauce.
Serves 2 as entrée.