200g/7oz basmati rice, cooked according to packet instructions, drained
2 large free-range eggs, lightly beaten
2 tsp sesame oil
salt and freshly ground black pepper
2 scallions, finely sliced
3 tbsp chopped fresh cilantro leaves
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.)
For the chili sauce, heat the vinegar, sugar and gluten free soy sauce in a non-reactive frying pan until the mixture comes to the boil.
Add the chilies, chili 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 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 scallions and cilantro.
To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chili-fried tofu.