
Crispy Salt & Pepper Tofu with Asian Salad
Ingredients
For the tofu
- 1.5 blocks of extra-firm tofu
- ½ cup rice flour
- 1 tbs garlic infused olive oil
- 2 spring onions thinly sliced (green part only
- 1 red birds eye chilli thinly sliced
- 1/3 cup vegetable oil – to fry
For the seasoning
- ½ tbsp salt
- ½ tsp white pepper
- ½ tsp ground ginger
- ½ tsp white sugar
- ¼ tsp chinese five-spice
For the salad:
- 1 red capsicum cut into thin strips
- 1 cucumber diced
- 300g red cabbage thinly sliced
- 100g carrot julienned
- 2 radishes thinly sliced
- 1 bunch of fresh coriander roughly chopped
- 1 large handful of unsalted peanuts roughly chopped
- 1 lime or lemon (for garnish)
For the dressing:
- 2 tbsp rice vinegar
- 1 tbsp coconut palm sugar or regular white sugar
- ¼ tsp fresh ginger, cut into small pieces
- 1½ tbsp vegetable oil
- ½ tbsp sesame oil
- A good squeeze of fresh lime juice
- Pepper and salt
Method
- Press tofu to remove excess moisture. To do so, line a plate with several paper towels. Place tofu on paper towels and top with two or three more paper towels. Place three or four more plates on top of the tofu, making sure they’re well-balanced. Drain for 20 – 30 minutes, checking occasionally to make sure plates are still balanced
- Meanwhile, place all ingredients for the salad in a bowl. And in a separate bowl mix ingredients for the dressing.
Per 100g | Per serve | |
---|---|---|
Energy | 560kJ | 2599kJ |
Protein | 4.5g | 20.7g |
Total fat | 9.3g | 43.4g |
|
1.2g | 5.4g |
|
0.1g | 0.6g |
|
3.6g | 16.8g |
|
3.9g | 17.9g |
Cholesterol | 60mg | 0mg |
Total Carbohydrates | 6.8g | 31.4g |
Sugar | 3g | 13.9g |
Dietary Fibre | 2.7g | 12.8g |