This is my partner’s favourite dish. He prefers the firm tofu version so please choose the tofu that you enjoy!
Ingrediants - Serves 4
600g (21oz) silken firm or firm tofu
Flour mixture
1 tablespoon black and white peppercorns
1 tablespoon sea salt
2 tablespoons wholemeal flour
2 tablespoons cornflour (cornstarch)
Garnish
Coriander
Red chilli
Lime
Natural oil for frying
Garnish
1 carrot, shaped into a flower using a vegetable cutter
1. Drain the tofu lightly by letting it stand on a tilted chopping board for 10 to 20 minutes.
2. With a pestle and mortar pound the peppercorns with salt.
3. Place pepper and salt in a plastic bag and crush with a rolling pin over the bag.
4. Add the wholemeal and cornflour and mix very well. If you don’t mix well in this stage, your tofu won’t have an even taste. Some parts would be salty, some parts tasteless.
5. Toss tofu lightly in the flour mixture and shake off excess. Heat oil in a frying pan over a high heat. When oil is hot, deep-fry tofu, a few pieces at a time, until it is golden. Drain tofu on absorbent paper.
6. To serve, place tofu on plate with chopped chilli, coriander and lime.
Tip
You can use black peppercorn only, but I like to use a mix of several types of peppercorns. You can purchase a jar of mixed peppercorns at the shops or supermarkets.
Gluten-free option: Use rice flour or potato flour instead of wholemeal flour. They are both very nice. I actually like a potato flour and rice flour mixture the best.