Mix and combine well all the ingredients for the pickled chillies in a small bowl. Cover the bowl with cling wrap and set aside in the fridge for at least 1 hour or until ready to serve. Drain the pickled chillies before serving.
For the garlic oil:
Heat up a small pot with the rice bran oil, pan fry the garlic on low heat until lightly golden, then add in the spring onion (shallots) and pinch of salt and briefly stir-fry for another 1 minute. Turn off the heat and set aside in a small bowl.
For cooking the tofu:
Heat up a non-stick frying pan with ½ inch of rice bran oil.
Coat each tofu piece with the flour mixture, shake off any excess flour, and pan-fry for 2 minutes on each side or until lightly golden brown on medium to low heat. Remove from pan drain on kitchen paper towel. Repeat the same process in 2 batches until all the tofu are cooked.
To serve, drizzle the tofu pieces with the garlic oil and garnish with the drained pickled chillies prepared in step 1.