Salt and pepper tofu

salt and pepper tofu
36 Item


Chilli hoisin sauce


1.Pat tofu with absorbent paper; cut into 18 pieces. Halve each piece diagonally to make a total of 36 triangles. Place tofu, in single layer, on absorbent paper; stand 20 minutes.
2.Meanwhile, dry-fry peppercorns in small frying pan, stirring, 5 minutes. Using mortar and pestle, crush peppercorns, salt and five-spice to a fine powder. In a medium bowl, combine spice mixture with flour.
3.In a small bowl, combine ingredients for chilli hoisin sauce.
4.Coat tofu in flour mixture; shake off excess. Heat oil in wok; deep-fry tofu, in batches, until browned lightly. Drain on absorbent paper. Serve tofu with sauce.

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