Salt and Pepper Tofu with Chilli Lime Dressing

[Guest guest]

Salt and Pepper Tofu with Chilli Lime Dressing

 

 

two 300 g (10 1/2 oz) packets fresh firm tofu

1 small red capsicum (bell pepper), sliced thinly

1 small yellow capsicum (bell pepper), sliced thinly

100 g (3 1/2 oz) snow peas, sliced thinly

1 small carrot, sliced thinly

1 cup bean sprouts

1/2 cup loosely packed coriander (cilantro) leaves

1 teaspoon coarsely ground black pepper

4 teaspoons sea salt flakes

1/4 teaspoon five-spice powder

1/3 cup GF flour mix

peanut oil, for deep-frying

 

Chilli Lime Dressing:

 

8 teaspoons peanut oil

1/4 cup lime juice

8 teaspoons sweet chilli sauce

 

 

1. 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.

 

2. Combine capsicums (bell peppers), snow peas, carrot, sprouts and

coriander (cilantro) in a large bowl.

 

3. To make the chilli lime dressing, whisk together all ingredients in

a small bowl.

 

4. 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.

 

5. Divide vegetables among serving plates, top with tofu; drizzle with

chilli lime Dressing. Serve with extra lime wedges, if desired.

 

 

Serves 4.