Recipe

Salt And Pepper Tofu With Chilli Lime Dressing Recipe

Add Step-by-Step Photos	Foxc / All my dishes 5 months ago The spice and chilli here cry out for a gewürztraminer or riesling. Prep:15m Cook:15m Servings:4	Foxc
	vegetaran alternative

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Ingredients

2 x 300g packets fresh firm tofu

1 small (150g) red capsicum,

sliced thinly

1 small (150g) yellow capsicum,

sliced thinly

100g snow peas, sliced thinly

1 small (70g) carrot, sliced thinly

1 cup (80g) bean sprouts

½ cup loosely packed coriander leaves

1 teaspoon coarsely ground black pepper

1 tablespoon sea salt flakes

¼ teaspoon five-spice powder

1/3 cup (50g) plain flour

peanut oil, for deep-frying

Chilli lime dressing

2 tablespoons peanut oil

¼ cup (60ml) lime juice

2 tablespoons sweet chilli sauce

Directions

Dry tofu with absorbent paper. Cut each piece in half horizontally; cut each half into quarters (you will then have 16 pieces). Place tofu pieces, in a single layer, on absorbent paper. Cover with more absorbent paper; stand 15 minutes.

Combine capsicums, snow peas, carrot, sprouts and coriander in a large bowl.

To make the chilli lime dressing, whisk together all ingredients in a small bowl.

Combine pepper, salt, five-spice and flour in a medium bowl; coat tofu in mixture, shake away excess. Heat oil in wok; deep-fry tofu, in batches, until browned lightly. Drain on absorbent paper.

Divide vegetables among serving plates, top with tofu; drizzle with chilli lime Dressing.

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