A Chinese takeaway favourite, recreate this deliciously crispy and delicately seasoned tofu at home in under 10 minutes. Serve with the sweet plum mirin dip for a bit of a twist.
For the tofu:
1 block Cauldron Organic Original Tofu, drained and pressed for 20 minutes, cut in 3cm squares
2 tbsp corn flour
1 tsp ground Sichuan black peppercorns
1 tsp ground black pepper
1 tsp sea salt
Vegetable oil, for frying
2 spring onions, sliced
5g coriander, de-stalked and finely chopped
1 red chilli, de-seeded and chopped
Salt and pepper to taste
For the plum mirin dip:
2 tbsp plum sauce
2 tbsp mirin
1 tbsp water
Dust the tofu in the corn flour, Sichuan black peppercorns, black pepper and sea salt, set aside.
Preheat vegetable oil to 180°C in a deep fryer or heavy based pan, carefully drop the tofu into the hot oil and fry for 3-4 minutes until golden brown with a crispy exterior.
Remove the tofu from the oil and blot with kitchen towel. Transfer to a bowl and toss with the spring onions, coriander and chilli.
To make the plum mirin dip, mix all ingredients together in a bowl.
Serve the tofu with the dip and extra salt and pepper to taste.