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.
Gently remove tofu from packet and invert onto a plate.
Carefully slice into 6 cubes by cutting tofu lengthways in half, then widthways into thirds, draining off any excess liquid.
Heat oil in a hot wok until surface seems to shimmer slightly.
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.
Deep-fry tofu for about 4 minutes or until lightly browned and crisp.
Remove with a slotted spoon and drain well on kitchen paper.
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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