Deep Fried Tofu with Sichuan Pepper and Salt and Lemon
How simple this dish is, 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.
Serve as a starter for 4 people or as part of a banquet for 4 people.
- 1 x 300 g (10 oz) packet silken tofu
- Vegetable oil for deep-frying
- 1/3 cup plain (all-purpose) flour
- A handful cilantro leaves
- 1 teaspoon Sichuan pepper and salt
- 1 lemon, halved
- 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.