To make the tofu nuggets
Lay the block of tofu on a few sheets of kitchen paper. Fold another sheet of kitchen paper and use to press down gently on the top to absorb the moisture.
Cut the tofu into 8 equal-sized cubes. Put the cornflour in a shallow bowl, add the five-spice powder and paprika and mix well. Toss the tofu cubes in the spiced cornflour until they are dusted on all sides.
Pour the vegetable oil into a wok and place over a high heat. Once hot, shake off any excess flour then very carefully lower each nugget into the hot oil using a slotted spoon or tongs. Deep-fry, turning regularly (and very carefully), for 4-5 minutes until all sides are golden brown and crisp.
Remove the tofu from the pan using a slotted spoon or tongs and drain on kitchen paper. Sprinkle the cubes with flaked sea salt while they are still hot – this helps to keep them crispy. Thread them on to skewers and serve with the dressing for dipping.
To make the satay dressing
Dissolve the sugar in the lime juice, then put it into a blender with all the remaining ingredients and blend until smooth. Taste and adjust as you see fit. That’s it.
Once made, it will keep fine in a jar in the fridge for ages.
The only problem with making the peanut sauce is you’ll end up wanting to down it straight from the jar. It’s addictive stuff. It makes a great dipping sauce and salad dressing and is also great on Buddha bowls and lots of noodle dishes.