Serves: 2 – 4
We cooked Chinese last night and started off with this wonderful tofu dish.
So subtle is it, you could serve it as part of any contemporary dinner and your guests would love you. And it.
Key is to heat the oil and then to quickly dust the tofu with the flour and cook. If you dust and leave the tofu for too long, it will become moist and sticky and you won’t get the same batter effect.
1 x 300gm packet silken tofu
Vegetable oil for deep-frying
⅓ cup plain flour
Handful coriander leaves
1 tsp Sichuan pepper and salt*
1 lemon, halved
- Gently remove the tofu from the packet; carefully slice the tofu into six cubes and drain off any excess liquid.
- Heat oil in a wok until the surface is shimmering. Lightly dust the tofu pieces in flour and lower into the oil.
- Deep-fry the tofu for about 4 minutes or until lightly browned and crisp. Remove with a slotted spoon and drain well on paper towel.
- Arrange the tofu on a platter, garnish with coriander and serve immediately, sprinkled with Sichuan pepper and salt, coriander leaves and accompanied by lemon halves.