SALT & PEPPER TOFU WITH CHILLI LIME DRESSING

35 MINUTES

2 x 300g packets firm tofu, drained 100g snow peas, sliced thinly 2 lebanese cucumbers (260g),

seeded, cut into batons

1 small carrot (70g), sliced

into long, thin strips

¼ iceberg lettuce (180g),

shredded coarsely

2 eschalots (50g), sliced thinly

1 cup (80g) bean sprouts

½ cup (70g) salted toasted peanuts,

chopped coarsely

½ cup loosely packed fresh

coriander leaves

1 teaspoon coarsely ground

black pepper

1 tablespoon sea salt flakes, crushed ¼ teaspoon five-spice powder

1/3 cup (50g) plain flour peanut oil, to deep-fry lime wedges, to serve

CHILLI LIME DRESSING 2 tablespoons peanut oil

¼ cup (60ml) lime juice 2 tablespoons sweet chilli sauce 1 tablespoon tamari 1 Pat tofu dry with paper towel. Cut each piece in half horizontally; cut each half into quarters (you will have 16 pieces). Place tofu pieces, in a single layer, on paper towel. Cover with more paper towel; stand for 15 minutes.

2 Make chilli lime dressing.

3 Combine snow peas, cucumber, carrot, lettuce, eschalot, sprouts, peanuts and coriander in a large bowl. 4 Combine pepper, salt, five-spice powder and flour in a shallow bowl. Coat tofu in spice mixture; shake away excess.

5 Heat oil in a wok over medium heat until temperature reaches

170°C on a sugar thermometer

(or until a small cube of bread turns golden in 15 seconds); deep-fry tofu, in batches, for

4 minutes or until browned lightly. Drain on paper towel.

6 Divide the salad mixture among plates, top with tofu; drizzle with chilli lime dressing. Accompany with lime wedges.

CHILLI LIME DRESSING

Whisk all ingredients in a small bowl.