Heat a tsp of oil in a small saucepan.
Cook the onion and garlic over a low heat until soft. Do not allow to brown.
Add the Peanut Butter and water and stir until smooth.
Remove from the heat and stir in chilli sauce, soy sauce and lime juice.
Drain the tofu and press out any water
Press for 20 minutes (Unless using non press tofu)
Pat dry with a tea towel
Cut the tofu into fingers
Crush the salt and pepper corns in a mortar and transfer to a plate
Dredge each tofu finger in the salt & pepper mixture
Lightly season the cornflour and place on a plate
Coat each tofu piece in the cornflour
Pour about 1cm oil into a small frying pan and place over a medium heat
Fry the tofu pieces in batches until golden and crunchy on all sides
Drain on kitchen paper
Just before you're ready to serve heat up the sauce, adding water to thin if necessary
Serve crispy fingers with the sauce and a side salad and rice