Name: Crispy chinese tofu
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 300 g packet semi-firm silken tofu, drained; vegetable oil, for shallow-frying; 1 carrot, julienned; 1/2 cup snow-pea sprouts; 6 small red radishes, julienned; 1/2 cup julienned daikon; 2 teaspoon soy sauce; 2 teaspoon lime juice; Spice coating; 2 tablespoon flaked sea salt; 1 1/2 tablespoon szechuan pepper; 1/2 teaspoon chilli flakes; 1/4 cup cornflour

Ingredients

2 300 g packet semi-firm silken tofu, drained

vegetable oil, for shallow-frying

1 carrot, julienned

1/2 cup snow-pea sprouts

6 small red radishes, julienned

1/2 cup julienned daikon

2 teaspoon soy sauce

2 teaspoon lime juice

Spice coating

2 tablespoon flaked sea salt

1 1/2 tablespoon szechuan pepper

1/2 teaspoon chilli flakes

1/4 cup cornflour

Method

1.Cut each piece of tofu into 6 even squares. Drain on paper towel.

2.For spice coating, dry-roast salt, pepper and chilli in a medium frying pan over high heat, until fragrant. Pound in mortar and pestle until finely crushed. Mix with cornflour in a shallow dish. Set aside.

3.Heat oil in a medium saucepan on high. Dust tofu in spice coating. Fry, in two batches. for 1-2 minutes each side, until golden. Drain on paper towel.

4.In serving bowl, toss all vegetables together with soy sauce and lime juice.

This tofu is also delicious when served with udon noodles in a sweet broth made from instant miso and mirin. “julienne” is the term used to describe vegetables cut into matchstick-sized strips.
Note

Woman's Weekly Food

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Ingredients

Method

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