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


Salt and pepper tofu
Chilli lime dressing


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.


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