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Deep fried Tofu with Sichuan Pepper and Salt and lemon

Recipe by Kylie Kwong from Kylie Kwong: Simply Magic

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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

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.