Method

• 1.
  Combine the rice wine vinegar, soy sauce, ginger, garlic and 1 tsp each fine salt and freshly ground black pepper in a large shallow dish. Add tofu and gently turn to coat. Stand for 30 minutes to marinate, carefully turning occasionally.
• 2.
  For the sauce, combine all ingredients in a small bowl. Stir until sugar dissolves.
• 3.
  Place the cornflour in a small bowl. Gradually add 1/3 cup (80ml) water, mixing with a fork until crumbly. Set aside.
• 4.
  Heat 7cm oil in a deep-fryer or large saucepan over high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough).
• 5.
  Just before frying the tofu, use a fork to whisk the plain flour and egg together in a small bowl until combined. One at a time, dip tofu pieces into the cornflour mixture and then the egg and flour mixture, turning until well coated all over.
• 6.
  Deep-fry coated tofu, in batches, for 3 minutes or until golden brown and very crispy. Drain on paper towel.
• 7.
  Top bowls of rice with crispy fried tofu, steamed vegetables and pickled cucumber. Drizzle with soy & sesame sauce and serve with lime wedges alongside.