The Australian Women’s Weekly Food Magazine
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.