Method:

1 Place stock, chili and ginger in a small saucepan. Bring to boil, reduce heat and simmer for 2 minutes.

2 Meanwhile, pour oil into a medium saucepan until one-third full. Heat over medium-high heat until hot. Dip the tofu into egg white then roll into corn flour. Deep-fry tofu in batches until golden.

3 Ladle ginger broth into bowls, add tofu top with lime rind, chives and coriander.  Serve.