Crispy Salt & Pepper Tofu
1 tbs Szechuan peppercorns
2 tsp black peppercorns
1 tbs sea salt
2 x 500g firm tofu, cut into 2.5cm pieces
¾ cup rice flour
canola oil, for deep frying
1 tbs sesame oil
1 clove garlic, finely chopped
2 bullet chillies, thinly sliced
3 spring onions, thinly sliced
2 tsp toasted sesame seeds
lime wedges, fresh coriander & mayonnaise, to serve
Heat peppercorns in a dry frypan over medium heat for 3-4 minutes until toasted and fragrant. Transfer to a mortar and pestle with sea salt and grind until you have a fine powder. Set aside.
Season the tofu in the rice flour and toss the tofu in the flour mix to coat.
Heat enough canola oil in a large saucepan or wok to come 5cm up the sides to 180°C. Deep fry the tofu cubes for 2-3 minutes until golden and crisp. Transfer to paper towel to drain excess oil and sprinkle with salt and pepper mix.
Meanwhile, heat sesame oil in a wok or large frypan over medium heat. Add the garlic, chilli and spring onion and stir fry for 1-2 minutes until fragrant. Add the tofu to the pan and toss to coat. Transfer to a serving dish and sprinkle with sesame seeds. Serve with lime wedges, coriander and mayonnaise on the side.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
