Remove tofu from the packaging, cut into bite sized cubes. On a baking sheet put down a few layers of paper towel. Place the tofu on the paper towel and layer a second sheet on top. This helps remove some of the liquid and keep the tofu nice and firm when fried.
In a spice grinder or a pestle and mortar, grind the peppers until they're coarse but not whole or too fine. Set aside.
Chop the garlic, ginger, shallot and green onion. If it looks like way too much garlic and ginger don't worry, it will all balance out.
In a traditional recipe you would put all of this in one pot. You can do that but here's an easier method: toss your dry cut tofu in the cornstarch. Try to get it as even as possible. In a large pot or deep fryer at 350F, fry your little tofu nuggets until crispy, about 4 min. Remove from pot and allow excess oil to drain off.
In a large frying pan or pot on medium low, add melted butter, garlic, shallot, ginger, green onion and chillies. We want to cook these bad boys down, but we don't want any colour to form. Once 10min has gone by, add in the peppers. Again, if it looks like it's a lot, you did it right. Allow that to cook down and soften all the pepper corns. After 5 min add the crunchy tofu, toss until fully coated. Serve hot with some chopped green onion, lime zest and enjoy.
