Salt & Pepper Tofu
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Recipe: #26571
July 16, 2017
"From Recipe+ magazine March '17."
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.
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