Chilli salt tofu recipe

Recipes

Ross Dobson
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I know die-hard meat-eaters who turn weak at the knees for this. When fried, this soft tofu becomes almost custard like, encased in a golden, crisp and spicy shell. Tofu is such a pure ingredient — don’t mess with it too much, and certainly don’t make burgers out of it or the meat-eaters will be running away at speed. A golden ale will be a fine friend indeed to this dish.

Ingredients

For the tofu

600 g soft tofu
150 g plain (all-purpose) flour
500 ml vegetable oil, for frying
2 spring onions, thinly sliced
1 large red chilli, thinly sliced
6 lemon wedges, to serve

21.2 oz soft tofu
5.3 oz plain (all-purpose) flour
17.6 fl oz vegetable oil, for frying
2 spring onions, thinly sliced
1 large red chilli, thinly sliced
6 lemon wedges, to serve

21.2 oz soft tofu
1.125 cups plain (all-purpose) flour
2.1 cups vegetable oil, for frying
2 spring onions, thinly sliced
1 large red chilli, thinly sliced
6 lemon wedges, to serve

For the chilli salt

1 tsp sea salt
1 tsp ground white pepper
0.5 tsp chilli powder

1 tsp sea salt
1 tsp ground white pepper
0.5 tsp chilli powder

1 tsp sea salt
1 tsp ground white pepper
0.5 tsp chilli powder

Details

Cuisine: American
Recipe Type: Snack
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 10 mins
Serves: 6

Step-by-step

To make the chilli salt, combine the ingredients in a small bowl.
To prepare the tofu, carefully remove it from its packaging and drain on paper towel. The tofu may already be cut into ¾cm cubes. If not, use a sharp knife to cut it into cubes, then pat dry with paper towel.
Put the flour on a plate. Heat the oil in a saucepan or wok over medium-high heat. When the oil is shimmering, it is ready to use.
Working in batches, gently roll the tofu in the flour. Use metal tongs to lower the tofu into the hot oil and cook, turning, for 2-3 minutes, or until crisp and golden. Drain on paper towel.
When you’ve finished cooking all the tofu, add the spring onion and chilli to the hot oil and fry for 2-3 minutes, or until crisp. Scatter over the tofu. Serve sprinkled with the chilli salt, with lemon wedges on the side.

Food + Beer by Ross Dobson (Murdoch Books, £18.99). Photography by Jason Loucas.

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