Black Pepper & Tofu

Pat the tofu dry with paper towels.  Cut into 2cm cubes.

Heat oil in a large wok or frying pan. Stir fry tofu on high heat for 2 minutes, in batches if needed, until just golden. Transfer to a clean bowl and set aside.

FOR THE SAUCE

Peel and finely dice the shallots, garlic. Finely chop the red chillis, leave seeds in. Pick leaves off the curry sprigs.

In a medium bowl or jug mix together the peppercorns, miso paste, dried shrimp in oil, oyster sauce, ketjap manis and soy sauce to form a paste.

Return wok or large frying pan to medium-high heat and add butter. When melted, add in the chopped shallots, garlic, chilli and curry leaves. Stir fry for 1-2 minutes or until fragrant and the shallots turn translucent.

Add the soy sauce paste, stir, then add in the cooked tofu. Mix well to combine. Add stock and cook for 1-2 mins.

Mix tapioca flour with water and drizzle over the sauce, stirring quickly for the sauce to thicken. Remove from heat and serve.

Now the easy part - eat with CORN THINS slices for the added crunch & popcorn taste.