Salt and pepper tofu with chilli lime dressing
From foxc 16 years agoIngredients
- 2 x 300g packets fresh firm tofu shopping list
- 1 small (150g) red capsicum, shopping list
- sliced thinly shopping list
- 1 small (150g) yellow capsicum, shopping list
- sliced thinly shopping list
- 100g snow peas, sliced thinly shopping list
- 1 small (70g) carrot, sliced thinly shopping list
- 1 cup (80g) bean sprouts shopping list
- ½ cup loosely packed coriander leaves shopping list
- 1 teaspoon coarsely ground black pepper shopping list
- 1 tablespoon sea salt flakes shopping list
- ¼ teaspoon five-spice powder shopping list
- 1/3 cup (50g) plain flour shopping list
- peanut oil, for deep-frying shopping list
- Chilli lime dressing shopping list
- 2 tablespoons peanut oil shopping list
- ¼ cup (60ml) lime juice shopping list
- 2 tablespoons sweet chilli sauce shopping list
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.
People Who Like This Dish 4
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