Crispy Salt & Pepper Tofu with Asian Salad  

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