How to make it

  • 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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