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.


  • 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


  • 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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