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Put the tofu, breadcrumbs, two tablespoons of sambal oelek and the white pepper in a food processor and blitz to a malleable dough.
Transfer the dough to a clean work surface, divide it into four even pieces, then divide each piece in five and roll into small balls weighing about 30g each.
Put the 20 tofu balls on a plate and chill in the fridge for 15 minutes to firm up.
In a small blender, blitz the lemongrass, garlic, ginger, lime leaves, the remaining four tablespoons of sambal oelek and two tablespoons of oil to make a paste.
Take the tofu balls out of the fridge, and put two tablespoons of oil in a wide nonstick frying pan on a medium to high heat.
Fry the tofu balls for 10 minutes, turning frequently, until golden all over, then tip back on to the plate.
Heat the last two tablespoons of oil in the same pan and, when hot, gently fry the paste for three to five minutes, until it smells fragrant.
Slowly stir in the coconut milk bit by bit, then bring to a gentle simmer.
Drop the fried tofu balls into the sauce, heat through for a couple of minutes, then take off the heat.
Stir through the coriander leaves, then serve with jasmine rice alongside.