Braised Tofu Hong with Black Pepper and Garlic

Using a mortar and pestle, pound the coriander root and black peppercorns together to a coarse paste.

Heat 1 tablespoon of the vegetable oil in a large saucepan over medium-high heat and fry the tofu chunks for 6 minutes, turning occasionally, until golden on all sides, then remove and set aside.

Heat the remaining oil in the pan and add the paste, whole garlic cloves, cinnamon stick, star anise, dark soy sauce, light soy sauce, vegetarian oyster sauce, palm sugar and vegetable stock, then bring to the boil.

Return the tofu to the pan, cover and simmer gently for about 20 minutes, spooning the sauce over occasionally, until it has absorbed the sauce's colour and flavour.

Add the eggs to the braising liquid and simmer gently for a further 10 minutes so they absorb the sauce's colour and flavour.

Lift the tofu and eggs from the braising liquid, then halve the eggs lengthways.

Simmer the braising liquid uncovered for 4 minutes to reduce slightly.

Divide the tofu and eggs between four plates, spoon over the reduced sauce, and serve.