Salt & Pepper Tofu

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4
Servings
25m
Prep Time
10m
Cook Time
35m
Ready In

Recipe: #26571

July 16, 2017

Categories: Dinner, Lunch, Salads, more

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"From Recipe+ magazine March '17."

Original recipe yields 4 servings
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I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (232 g)
  • Calories 223.7
  • Total Fat - 18.8 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 0 mg
  • Sodium - 2158.7 mg
  • Total Carbohydrate - 14.1 g
  • Dietary Fiber - 4.3 g
  • Sugars - 5.4 g
  • Protein - 2.9 g
  • Calcium - 80.3 mg
  • Iron - 1.3 mg
  • Vitamin C - 38.3 mg
  • Thiamin - 0.1 mg

Step 1

Sift flour, salt and pepper onto a large flat plate and toss tofu in the mixture to lightly coat,

Step 2

Heat oil in a large heavy based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

Step 3

Deep fry tofu, in batches, for 3 minutes or until golden and crisp and using a slotted spoon, transfer to paper towel to drain; re-heat oil between batches.

Step 4

Combine cucumber, carrot, onion and snow pea sprouts in a glass dish.

Step 5

Whisk juice, fish sauce and chilli in a bowl and add dressing to salad and toss to combine.

Step 6

Spoon onto serving plates and top with tofu and serve with lime wedges and coriander.

Tips & Variations


No special items needed.
Tags : Dinner Lunch Salads Main Dish Salad

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