Salt & Pepper Tofu
Created by ImPat on July 16, 2017
- Servings: 4
- Prep Time: 25m
- Cook Time: 10m
- Recipe #26571
Ingredients
- 1/3 cup all-purpose (plain)
- 1 tablespoon salt
- 1 tablespoon ground white pepper
- 2 packets (30 grams) tofu, firm (silken firm tofu, each cut into 12 cubes)
- Vegetable oil, to deep-fry
- 2 cucumbers (Lebanese cucumbers, cut into ribbons)
- 2 carrots, cut into ribbons
- 2 green onions, thinly sliced diagonally
- 60 grams snow pea sprouts (trimmed)
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 chilli pepper (fresh small red chilli, finely chopped)
- Lime wedges, to serve
- Coriander leaves, to serve
How to Make
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Step 1: Sift flour, salt and pepper onto a large flat plate and toss tofu in the mixture to lightly coat,
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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).
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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.
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Step 4: Combine cucumber, carrot, onion and snow pea sprouts in a glass dish.
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Step 5: Whisk juice, fish sauce and chilli in a bowl and add dressing to salad and toss to combine.
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Step 6: Spoon onto serving plates and top with tofu and serve with lime wedges and coriander.
Nutritional Facts
- 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