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Deep fried Tofu with Sichuan Pepper and Salt and lemon

Deep fried Tofu with Sichuan Pepper and Salt and lemon
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How simple is this dish, yet so sophisticated. Good cooking is all about treating ingredients with respect and knowing how to handle them – knowing how to bring out the best in ingredients.

Serves 4 to 6

Ingredients

  • 300 g packet silken tofu
  • Vegetable oil for deep frying
  • 0.3 cup plain flour
  • Coriander leaf
  • 1 teaspoon sichuan salt and pepper
  • 1 lemon halved
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Method

  1. Gently remove tofu from packet and invert onto a plate.
  2. Carefully slice into 6 cubes by cutting tofu lengthways in half, then widthways into thirds, draining off any excess liquid.
  3. Heat oil in a hot wok until surface seems to shimmer slightly.
  4. Lightly coat tofu pieces in flour and using a spatula, carefully lower into the hot oil – it is important not to coat the tofu in advance of heating the oil, or it will become very moist and sticky.
  5. Deep-fry tofu for about 4 minutes or until lightly browned and crisp.
  6. Remove with a slotted spoon and drain well on kitchen paper.
  7. Arrange tofu on a platter garnished with coriander and serve immediately, sprinkled with Sichuan pepper and salt and accompanied by lemon halves.
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