Salt and Pepper Tofu

• 250 g (9 oz) tofu pillows (Chinese-style pressed firm tofu)
• oil, for deep-frying

Cut the tofu into 4 x 2 cm (1½ x ¾ in) pieces and place on a cloth to dry. Put enough oil in a wok to deep-fry the tofu and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Deep-fry the tofu for about 5 minutes, or until it is golden and very crisp. Once all of the tofu is cooked, remove the oil from the wok and reserve for later use.

Add 2 teaspo