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Fiery Salt & Pepper & Tofu



I proudly present you my first recipe on my blog. Yippiehyayay!!


And this dish, my dear friends is a dish that satisfies all senses, especially your lovely little tastebuds.


THE COMBINATION OF SALT, PEPPER, SUGAR AND CHILI PEPPER GIVES THE TOFU CUBES AN ADDICTIVELY DELICIOUS, CRUNCHY LAYER, WHICH GIVES WAY TO THE SOFT, SILKY INSIDE.


SERVE WITH GREEN VEGETABLES OR A SALAD.


THIS CRUST IS ALSO PERFECT FOR SQUID - CUT THE SQUID INTO RINGS AND FRY FOR A MINUTE OR 2.





Servings 2 | Prep Time 10 min | Total Time 30 min


INGREDIENTS


· 1 block of firm tofu (340 g)

· oil for frying

· cornstarch

· 1 tsp freshly ground white pepper

· 1/2 roasted and finely ground Szechuan peppercorns

· 1 tsp sugar

· 1 tsp salt flakes

· 3 cloves of garlic, finely chopped

· 3 large chilies, red and green, in thin rings (take rawit peppers if you like it hot)

· 2 large spring onions, halved lengthwise and cut into 2.5cm pieces

· few sprigs of coriander

· wedge of lime



METHOD


Pat the tofu dry with kitchen paper and cut it into 1 cm cubes.

Heat the oil in a wok or pan to 180 degrees or until bubbles appear if you put a wooden chopstick in the hot oil. Swirl the tofu cubes through the cornstarch and then put 5 to 6 in the oil at a time. Stir them gently with chopsticks or a metal spatula to prevent them from sticking together. After about 5 minutes they should be crispy and golden brown. Remove them from the pan with a slotted spoon and let them drain on kitchen paper. Let the oil come up to temperature before baking another portion.

Meanwhile, mix the white and Szechuan pepper, the sugar and put it in a bowl. As soon as all the tofu cubes are fried and are ready to drain, pour all the oil onto 2 tablespoons from the pan. Heat the pan over high heat again and stir fry the garlic, chili and spring onion for 15 seconds, until fragrant.

Add the tofu and sprinkle the pepper-sugar mixture over. Fry the tofu while stirring in 1-2 minutes until golden brown. Spoon it, including the seasonings, out of the pan onto a board. Garnish with coriander and a wedge of lime and eat immediately. Super delicious!






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