Bite sized cubes of delicate silken tofu are coated in seasoned flour and deep fried until crispy golden brown.
Crush the salt and pepper in a mortar and pestle, add the flour and mix.
Gently mix the tofu pieces through the seasoned flour and place aside.
Heat the oil in a wok or deep pot until hot but not smoking. It should be at 180 C.
Gently fry the tofu until a golden crust forms then remove from the oil and drain on absorbent paper.
Serve with fresh lemon wedges.
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