Vegetable oil, for deep-frying
500 g (1 lb) silken tofu, drained
50 g (2 oz) cornflour
2 teaspoon salt, plus extra to serve
1 teaspoon Chinese five spice power, plus to serve
For the chilli vinegar dressing
75 ml (3 fl oz) rice wine vinegar
75 ml (3 fl oz) water
2 tablespoons of castor sugar
1 tablespoon light soy sauce
1 large red chilli, deseeded and finely chopped
1 teaspoon sesame oil
First make the dressing, combine the vinegar measurement water sugar in a bowl and stir until sugar dissolved. Bring to the boil in a saucepan, then reduce the heat and simmer for 5-6 minuets until reduced by half and the syrup like. Leave to cool for 30 minuets, then stir in the soy sauce, and sesame oil. Pour in serving bowl.
Heat 5 cm (2 inches) vegetable oil in a deep, heavy- based saucepan until it reaches 180-190°C (350°f-370°f) , or until a cube of bread brown in 30 seconds, meanwhile, cut the tofu into 3cm (1 ¼ inch) Cubes. Combine cornflower, 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 minuets 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 chilli vinegar dressing for dipping.