Crispy Szechuan Tofu from Mighty Spice Cookbook by John Gregory-Smith

Ingredients

• 2 tbsp soy sauce
• 1 tsp sugar
• 2 1/2 cm/1 in piece root ginger, peeled and finely chopped
• 4 garlic cloves, finely chopped
• 6 spring onions, finely chopped
• ½ tsp ground Szechuan pepper
• ½ tsp chilli flakes
• ½ tbsp cornflour
• 1 tbsp red wine vinegar
• 500 ml/17 fl oz/2 cups vegetable oil, plus 1 tbsp for stir-frying
• 350 g/12 oz firm tofu, drained and sliced into 1cm/½in-thick cubes