Quick & Easy

Salt and pepper tofu with chilli lime dressing

This tasty vegetarian twist on the classic Aussie seafood dish switches squid for tofu. It works perfectly here with a crispy, spiced batter and a zesty Asian inspired salad.
salt and pepper tofu with chilli lime dressing
8
20M
15M
35M

Ingredients

Salt and pepper tofu
Chilli lime dressing

Method

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. Whisk lime juice, sweet chili sauce, oil and tamari in a small bowl.
3.Combine snow peas, cucumber, carrot, lettuce, shallot, sprouts, peanuts and coriander in a large bowl.
4.Combine pepper, salt, five-spice and flour in a medium bowl. Coat tofu in spice mixture; shake away excess.
5.Heat oil in a wok over medium heat until temperature reaches 170°C/340°F on a sugar thermometer (or until a small cube of bread turns golden in about 20 seconds); deep-fry tofu, in batches, for 4 minutes or until browned lightly. Drain on paper towel.
6.Divide salad mixture among plates, top with tofu; drizzle with dressing. Serve with lime wedges.

Make sure that you pat dry the tofu very well so it doesn’t splatter during frying. Keep the tofu warm in a 180°C/350°F oven until ready to serve.

Note

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