For the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Meanwhile, mix the tofu with the two remaining tablespoons of vegetable oil.
Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1-2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.)
Fry the cashew nuts in the hot oil for 1-2 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 1-2 minutes, or until the volume of the liquid had reduced.
Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 1-2 minutes, or until the carrots have softened.
For the egg-fried rice, heat the oil in a wok over a high heat, add the rice and stir-fry for 2-3 minutes, or until the rice is completely warmed through.
Whisk the eggs and sesame oil together in a bowl and add to the wok. Stir-fry for a further 2-3 minutes, or until the eggs have cooked through completely.
Season, to taste, with salt and freshly ground black pepper then stir through the spring onions and coriander.
To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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