Heat a large heavy bottomed skillet or saucepan over a medium high heat. Fill the base of the skillet with vegetable or peanut oil – just to cover the bottom, as we’re shallow frying the tofu. Allow to heat until a drop of water sizzles dramatically on impact.

In a large mixing bowl, combine the cornflour, salt and white pepper, and mix thoroughly. Add the tofu chunks, and use your hands to coat them evenly in the flour mix.

In batches, add the tofu chunks to the hot oil. They should sizzle on impact, creating a crispy crust. Don’t overcrowd the pan – leave plenty of space between the pieces. Steam and crowding is the enemy of crispiness. Cook until each side of the tofu is well browned, and then place on some kitchen towel to drain. Repeat until all the tofu is cooked.

In a small bowl, combine all the ingredients for the sweet tamarind sauce, and stir to combine. Set aside to let the flavours mingle.

In a large mixing bowl, combine all the ingredients for ‘finishing’ the dish. Leave some peanuts, herbs and microherbs aside to garnish at the end. Add the lime juice and sea salt flakes to taste.

Combine all the ingredients on a large serving dish. I like to spread half the sauce over the bottom of the plate, and drizzle the rest on top. Finish with the remaining garnishes and a squeeze of lime juice. Serve while the tofu is warm.