Ingredients
- 1 x 300 g (10 oz) packet silken tofu
- Vegetable oil for deep-frying
- 1/3 cup plain (all-purpose) flour
- A handful cilantro leaves
- 1 teaspoon Sichuan pepper and salt
- 1 lemon, halved
Make it step by step
- Gently remove tofu from packet and invert onto a plate.
- Carefully slice into 6 cubes by cutting tofu lengthways in half, then widthways into thirds, draining off any excess liquid.
- Heat oil in a hot wok until surface seems to shimmer slightly.
- Lightly coat tofu pieces in flour and using a spatula, carefully lower into the hot oil – it is important not to coat the tofu in advance of heating the oil, or it will become very moist and sticky.
- Deep-fry tofu for about 4 minutes or until lightly browned and crisp.
- Remove with a slotted spoon and drain well on kitchen paper.
- Arrange tofu on a platter garnished with coriander and serve immediately, sprinkled with Sichuan pepper and salt and accompanied by lemon halves.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.