You'll need to heat the vegetable (or peanut) oil to around 200C, roll the cubes of tofu in the corn flour and drop them in the oil. If you're using silken firm, the easiest way to flip them is with a fork - so you don't break them, if not just use tongs. They take about 5 - 10 minutes, depending on how hot your oil is etc. Drain them slightly and place in a bowl with freshly crushed sea salt and black + white pepper. Garnish with finely sliced red chilli and spring onion. YUM YUM YUM. This is so simple - but really amazingly delicious. The crispy outside with the soft tofu inside is heaaaavvvennnnnnn.
If you use firm tofu it can also benefit from a light soy sauce marinade before the flour too.
It is best eaten with steamed rice and asian greens in garlic sauce. My opinion. But I am very correct. hahaha.
Cold Rolls are a delight. I make them often, that's possibly because I like to play with my food! I use rice vermicelli noodles and then a mixture of finely sliced vegetables. Whatever is laying around in the fridge really. The only one vegetable that MUST be in there (says I) is cucumber, oh and mint. Obviously mint. These ones have noodles, mint, cucumber, carrot, capsicum, mushroom, toasted sesame seeds and crispy fried shallots.
I serve mine with 2 sauces.
A creamy peanut sauce: Mix 1 Tablespoon peanut butter with 1 Tablespoon coconut milk and a squirt of sriracha.
Also a soy dipping sauce: Mix 1 Tablespoon light soy, 1 Tablespoon dark soy, 1 Tablespoon apple cider vinegar, 1 teaspoon sriracha, 1/2 teaspoon sugar and 1 teaspoon toasted sesame seeds. If you prefer a thicker sauce then you can thicken it with a teaspoon corn flour.