Deep fried silken tofu and Sichuan pepper and salt…. from kylie Kwong
It’s not scary to cook if you don’t think about the frying. It’s easy: Grind pepper and salt, coat the tofu with flour then toss in the wok to fry. Sprinkle with Sichuan salt and pepper. Voila.
You need for 4 as an entrée
300g silken tofu
2 cups vegetable oil for deep frying
1/3 cup corn flour
Coriander for garnishing
1 teasp of Sichuan salt and pepper.
·Remove tofu from the pack and invert ever so gently onto plate or else it will break. Think your nails after a manicure and you will get the drift
·Carefully slice into 6 cubes. Watch it’s wobbly. Think your hips and you get the drift.
·Heat oil in wok. Don’t think about hips.
·No, don’t think you should have lightly coated the tofu before you heat the oil. WRONG!
·Kylie says don’t coat the tofu in flour in advance of heating the oil as the tofu will get moist and sticky. Ewww. She’s right.
·So now after starting to heat the oil you may coat the tofu lightly in flour. Use your fingers and delicately, and toss it ever so carefully with the flour so it doesn’t fall apart.
·When the oil is hot lower the tofu into wok with a big spoon or fish slice.
·Fry it lightly till it’s a gorgeous tan. Think Chloe boot. It should be a little crispy too.
·Drain on kitchen paper to get rid of all that oil.
·Arrange ever so chicly and carefully on a plate.
·Sprinkle with the Sichuan salt and pepper.
·And accessorize with coriander.
·You need to eat it as soon as it’s cooked or you will have sodden tofu.
·To make the Sichuan salt and pepper…toast about a tablespoon Sichuan pepper corns till they pop and smell!
·Then let them cool and then grind in a mortar and pestle with salt until all ground up.
Sensational.
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