Five-spiced Salt and Pepper Tofu - Recipe by Diana Chan
Ingredients
Neutral-flavoured cooking oil, for deep-frying, plus 2 Tbs extra
500 g firm tofu, drained
60 g red Asian shallots, finely diced
20 g garlic, crushed
10 g long green chillies, finely sliced
5 g bird’s eye chillies, finely sliced
20 g spring onions (scallions), finely sliced
salt, freshly ground black pepper and five-spice, to taste
Spice mix:
70 g cornflour (cornstarch)
1/2 tsp salt
1/2 tsp ground white pepper
1 tsp five-spice
Method
Heat the oil in a wok over a medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170 C–180 C.
Meanwhile, cut the tofu into 2 cm cubes. Combine all the spice mix ingredients in a large bowl. Add the tofu and toss to coat. In batches, gently drop the coated tofu into the hot oil and cook for 3–5 minutes until golden. Remove the tofu with a spider skimmer and drain on a paper towel.
Discard the oil and clean the wok. Return the wok to a low–medium heat then add the extra oil. Fry the shallots, garlic and chillies until fragrant.
Return the fried tofu to the wok then add the spring onions. Season with salt, pepper and five-spice.
Serve immediately.
