Salt and pepper tofu

Instructions

1. Cut the tofu into 2 cm cubes. Crack the egg into a medium bowl and beat with a fork. Bring a large saucepan of generously salted water to the boil. Once simmering, add the tofu and cook for about 3 minutes. Use a wire spider strainer (or slotted spoon) to transfer the tofu to the beaten egg and gently toss to combine. Scatter the potato starch over the tofu and toss gently until coated.
2. Heat the oil for deep-frying in a medium saucepan or wok to 180˚C. Deep-fry the tofu in batches for 3-5 minutes, or until crisp. Dry the wire spider strainer well with a clean tea towel, then use to remove the tofu to a paper towel-lined tray to drain of any excess oil. Remove the pan from the heat.
3. Heat a second large wok or frying pan over medium heat. Carefully (it’s hot!) add 2 tbsp of the frying oil from the first pan, then stir-fry the spring onions, capsicum and garlic until fragrant, then add the tofu to the pan. Season well with the vegetable stock powder, salt and peppers, then transfer to a large serving plate and serve.