Name: Salt and pepper tofu with chilli lime dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: Salt and pepper tofu; 2 x 300g packets firm tofu; 100 gram snow peas, sliced thinly; 2 lebanese cucumbers (260g), seeded, cut into batons; 1 small carrot (70g), sliced into long thin strips; 1/4 iceberg lettuce (180g), shredded coarsely; 2 shallots (50g), sliced thinly; 1 cup (80g) bean sprouts; 1/2 cup (70g) salted toasted peanuts, chopped coarsely; 1/2 cup loosely packed fresh coriander leaves (cilantro); 1 teaspoon coarsely ground black pepper; 1 tablespoon sea salt flakes, crushed; 1/4 teaspoon five-spice powder; 1/3 cup (50g) plain (all-purpose) flour; peanut oil, for deep-frying; Chilli lime dressing; 1/4 cup (60ml) lime juice; 2 tablespoon peanut oil; 2 tablespoon sweet chilli sauce; 1 tablespoon tamari

Salt and pepper tofu with chilli lime dressing

This tasty vegetarian twist on the classic Aussie seafood dish switches squid for tofu. It works perfectly here with a crispy, spiced batter and a zesty Asian inspired salad.

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Serves 8

Prep

20M

Cook

15M

Total

35M

Ingredients

Salt and pepper tofu

2 x 300g packets firm tofu

100 gram snow peas, sliced thinly

2 lebanese cucumbers (260g), seeded, cut into batons

1 small carrot (70g), sliced into long thin strips

1/4 iceberg lettuce (180g), shredded coarsely

2 shallots (50g), sliced thinly

1 cup (80g) bean sprouts

1/2 cup (70g) salted toasted peanuts, chopped coarsely

1/2 cup loosely packed fresh coriander leaves (cilantro)

1 teaspoon coarsely ground black pepper

1 tablespoon sea salt flakes, crushed

1/4 teaspoon five-spice powder

1/3 cup (50g) plain (all-purpose) flour

peanut oil, for deep-frying

Chilli lime dressing

1/4 cup (60ml) lime juice

2 tablespoon peanut oil

2 tablespoon sweet chilli sauce

1 tablespoon tamari

Method

1.Pat tofu dry with paper towel. Cut each piece in half horizontally; cut each half into quarters (you will have 16 pieces). Place tofu pieces, in a single layer, on paper towel. Cover with more paper towel; stand for 15 minutes.

2.Make chilli lime dressing. Whisk lime juice, sweet chili sauce, oil and tamari in a small bowl.

3.Combine snow peas, cucumber, carrot, lettuce, shallot, sprouts, peanuts and coriander in a large bowl.

4.Combine pepper, salt, five-spice and flour in a medium bowl. Coat tofu in spice mixture; shake away excess.

5.Heat oil in a wok over medium heat until temperature reaches 170°C/340°F on a sugar thermometer (or until a small cube of bread turns golden in about 20 seconds); deep-fry tofu, in batches, for 4 minutes or until browned lightly. Drain on paper towel.

6.Divide salad mixture among plates, top with tofu; drizzle with dressing. Serve with lime wedges.

Make sure that you pat dry the tofu very well so it doesn’t splatter during frying. Keep the tofu warm in a 180°C/350°F oven until ready to serve.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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