Tofu With Chilli Vinegar Dressing

First make the dressing. Combine the vinegar, measurement water and sugar in a bowl and stir until the sugar has dissolved. Bring to the boil in a saucepan, then reduce the heat and simmer for 5-6 minutes until reduced by half and syrup like. Leave to cool for 30 minutes, then stir in the soy sauce, chilli and sesame oil. Pour into a serving bowl.

Heat 5 cm vegetable oil in a deep, heavy-based saucepan until it reaches 180-190°C, or until a cube of bread browns in 30 seconds. Meanwhile, cut the tofu into 3 cm cubes. Combine the cornflour, salt and Chinese five-spice powder in a bowl. Dip the tofu cubes, a few pieces at a time, in the cornflower mixture, add to the hot oil and deep-fry for 2-3 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

Arrange the tofu on a serving platter and dust with a little extra salt and Chinese five-spice powder. Serve with the chilli vinegar dressing for dipping.