Salt and pepper tofu with chilli lime dressing

Enjoy this light and crispy vegetarian dish, embracing Asian flavours to bring a zesty twist on the Aussie classic. Salt and pepper spiced tofu is coated in a golden crust - beautiful when dipped in this fresh chilli lime dressing.

  • 10 mins cooking
  • Serves 4
  • Print


Chilli lime dressing
  • 2 tablespoon peanut oil
  • 1/4 cup (60ml) lime juice
  • 2 tablespoon sweet chilli sauce
Salt and pepper tofu
  • 2 300g packets fresh firm tofu
  • 1 small (150g) red capsicum, sliced thinly
  • 1 small (150g) yellow capsicum, sliced thinly
  • 100 gram snow peas, sliced thinly
  • 1 small (70g) carrot, sliced thinly
  • 1 cup (80g) bean sprouts
  • 1/2 cup loosely packed coriander leaves
  • 1 teaspoon coarsely ground black pepper
  • 1 tablespoon sea salt flakes
  • 1/4 teaspoon chinese five spice
  • 1/3 cup (50g) plain flour
  • peanut oil, for deep-frying


Salt and pepper tofu with chilli lime dressing
  • 1
    Dry tofu with absorbent paper. Cut each piece in half horizontally, cut each half into quarters (you will then have 16 pieces). Place tofu pieces, in a single layer, on absorbent paper. Cover with more absorbent paper. Stand 15 minutes.
  • 2
    Combine capsicums, snow peas, carrot, sprouts and coriander in a large bowl.
  • 3
    To make chilli lime dressing: Whisk together all ingredients in a small bowl.
  • 4
    Combine pepper, salt, five spice and flour in a medium bowl; coat tofu in mixture shake away excess. Heat oil in wok; deep-fry tofu, in batches, until browned lightly. Drain on absorbent paper.
  • 5
    Divide vegetables among serving plates, top with tofu. Drizzle with chilli lime dressing. Serve with extra lime wedges, if desired.

More From Women's Weekly Food