Five-spice smoked tofu nuggets

Method

1. For the satay dressing, dissolve the sugar in the lime juice in a small bowl, then put into a blender with all the remaining ingredients and blend until smooth. Taste and add a little more sugar/lime juice/soy/sriracha as you see fit.
2. Lay the block of tofu on a few sheets of kitchen paper. Fold another sheet of kitchen paper in half and use to gently press out the liquid. Cut into 8 equal-size cubes. Put the cornflour in a shallow bowl, add the five-spice powder and paprika, then mix well. Toss the tofu cubes in the spiced cornflour until they’re evenly dusted on all sides.
3. Pour the vegetable oil into a wok and put over a high heat. Once hot, shake off any excess cornflour from the tofu, then carefully lower each nugget into the hot oil using a slotted spoon or tongs. Deep-fry, turning regularly (and carefully), for 4-5 minutes until all sides are golden brown and crisp. Remove the tofu cubes from the pan using a slotted spoon or tongs, then drain on kitchen paper. Sprinkle the cubes with flaked sea salt while they’re still hot – this helps to keep them crisp. Thread the fried tofu cubes onto skewers and serve with the satay dressing for dipping. Serve with a salad of your choice.
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