Salt And Pepper Tofu Recipe

Ingredients

Vegetable oil, for deep-frying

1 cup cornflour

250 grams pressed Tofu, cut into 8 cubes

4-5 cloves garlic, finely sliced

1 large red chilli, deseeded and chopped

2 shallots, chopped

1/2 tablespoon salt-pepper mix

Salt and pepper mixture:

4 tablespoons sea salt

2 tablespoons sugar

1 tablespoon ground white pepper

Grind until well blended

Preparation

It’s easiest to coat the tofu if it’s drained first. To do that, invert a colander over a plate, place the tofu on the colander with a weight on top (I also put paper towels under the tofu and use a plate with something on top). Leave for the excess moisture to drain, 15-30 minutes.

Heat the oil in a wok until hot – a piece of bread will sizzle if dropped in it.

Put cornflour in a bowl and gently coat the tofu, taking care that it doesn’t break up. Allow the tofu to rest for a minute.

Deep-fry until golden brown. Put aside.

Drain all but a little of the oil from the wok, return to the heat. Throw in the garlic, then the chilli and shallots. Fry gently.

Re-add the tofu, sprinkle with some of the salt and pepper mixture and give it all a good toss.