300 g (10 oz) packet silken tofu
remove tofu from packet and invert onto a plate. Carefully slice
into 6 cubes by cutting tofu lengthways in half, then
widthways into thirds, draining off any excess liquid.
Heat oil in a hot wok until surface seems to shimmer slightly.
Lightly coat tofu pieces in spice mix and using a spatula, carefully
lower into the hot oil - it is important not to coat the tofu in
advance of heating the oil, or it will become very moist and sticky.
Deep-fry tofu for about 4 minutes or until lightly browned and
crisp. Remove with a slotted spoon and drain well on kitchen paper.
Arrange tofu on a platter garnished with coriander and serve
immediately, with lemon halves.