This recipe is taken from the Wickedfood cooking school cookbook-of-the-month cooking class based on Kylie Kwong’s delightful cookbook Recipes and Stories. The deep-fried tofu has crunchy exterior, served with lemon, salt and pepper. It must be eaten immediately after cooking, as it becomes moist and loses its crunch when it cools.
600g silken tofu
2 cups vegetable oil for deep-frying
½ cup cornflour
1 cup coriander leaves
2t sechuan pepper and salt
1 lemon cut in half
- Gently remove tofu from packaging and invert on a plate. Carefully slice into 6 cubes, draining off any excess liquid.
- Heat vegetable oil in a hot wok until the surface seems to shimmer slightly.
- Just before frying, lightly coat tofu pieces in cornflour and, using an egg lifter, 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.) Fry tofu until golden brown, remove and drain well on kitchen paper.
- Arrange tofu on a platter garnished with coriander and serve immediately, sprinkled with Szechuan pepper and salt and accompanied by lemon halves.
Serve as an entrée, or as part of a banquet for 6-8
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For other articles on South East Asia see:
Cooking schools in South East Asia
Thai House cooking school • Bangkok • Thailand
Chiang Mai Thai Cookery School• Thailand
Red Bridge Cooking School• Hoi An • Vietnam
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