Name: Salt and pepper tofu with sweet chilli salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 375 gram packet silken firm tofu; 1/3 cup plain flour; 1 tablespoon salt; 1 tablespoon pepper; 2 cup bean sprouts; 1 cucumber, seeded, sliced; 6 baby corn, halved lengthways; 1 carrot, cut into matchsticks; 2 green onions, sliced; 1 long red chilli, thinly sliced; 1 lime, zest finely grated and juiced; 1 tablespoon sweet chilli sauce; oil, for shallow-frying

Salt and pepper tofu with sweet chilli salad

Skip to Recipe

Serves 4

Prep

25M

Cook

10M

Total

35M

Ingredients

375 gram packet silken firm tofu

1/3 cup plain flour

1 tablespoon salt

1 tablespoon pepper

2 cup bean sprouts

1 cucumber, seeded, sliced

6 baby corn, halved lengthways

1 carrot, cut into matchsticks

2 green onions, sliced

1 long red chilli, thinly sliced

1 lime, zest finely grated and juiced

1 tablespoon sweet chilli sauce

oil, for shallow-frying

Method

1.Cut each piece of tofu in half horizontally and each half into quarters (16 pieces). Pat dry with paper towel.

2.Combine flour, salt and pepper.

3.Combine sprouts, cucumber, baby corn, carrot, onions and chilli. Drizzle with 3/4 combined juice and sauce. Toss to combine.

4.In a wok or frying pan, heat oil until a small piece of tofu sizzles as soon as it is added. Dust tofu in flour mixture, shaking off excess.

5.Working in 2 batches, shallow-fry tofu 1-2 minutes each side (or deep-fry 2-3 minutes), until lightly golden. Drain on paper towel. Serve on a bed of salad, with remaining sauce.

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