Heat vegetable oil in a deep frying pan until it reaches a depth of 3cm.
Toss the tofu cubes with two tablespoons of vegetable oil.
Dredge tofu in a mixture of rice flour and crushed peppercorns.
Fry tofu in hot oil for 2 minutes until crisp and drain on kitchen paper.
Fry cashew nuts in the same oil until golden brown and drain.
Boil vinegar, sugar, and soy sauce in a pan until combined.
Simmer the sauce with chillies, chilli flakes, and ginger until reduced.
Stir in the fried tofu, cashews, and carrots and cook until carrots soften.
Stir-fry cooked rice in a wok with groundnut oil for 3 minutes.
Pour in whisked eggs with sesame oil and stir-fry until cooked.
Season the rice and mix in spring onions and coriander.
Serve the chilli tofu on top of the egg-fried rice.