July 16, 2017
Dinner, Lunch, Salads,
Main Dish Salad, Tofu/Soy, Vegetables, Carrot, Cucumber, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Ladies Luncheon, Weeknight Meals, Deep Fry, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"From Recipe+ magazine March '17."
Sift flour, salt and pepper onto a large flat plate and toss tofu in the mixture to lightly coat,
Heat oil in a large heavy based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
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.
Combine cucumber, carrot, onion and snow pea sprouts in a glass dish.
Whisk juice, fish sauce and chilli in a bowl and add dressing to salad and toss to combine.
Spoon onto serving plates and top with tofu and serve with lime wedges and coriander.
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