CHINESE COOKING: This is another version of making spicy tofu that you might like to try.

TOFU WITH SPICY SALT:

 

 

 

 

6 slices very firm square tofu, or bean curd               

1 bunch fresh coriander, chopped

1 hot chilli pepper, finely chopped

seasoning:

    1 tbsp. salt                                                  

    ½ tsp. sugar

    1 tsp. each ground ginger powder,  5-spice powder & ground Szechuan peppercorn

    1 tsp. tapioca starch

batter:

    ½ cup all purpose flour                               

    ¼ tsp. baking powder

    2 tbsp. tapioca starch                                              

    2 tbsp. cooked oil

    ice water as needed

 

 

 

Be sure to use firm tofu that does not break apart easily.

 

Use paper towels to soak up the liquid from tofu; then wrap them in absorbent tea towels until they are quite dry. Mix seasoning ingredients together on a plate and dredge tofu carefully in this mixture on both sides. Marinate 30 minutes.

 

Mix batter ingredients together, adding enough water to mix into the consistency of thick cream. Let stand 30 minutes. Add chopped chilli and coriander into batter.

 

Heat enough oil for deep-frying in a saucepan placed over high heat until tested hot enough with a chopstick inserted in oil giving off bubbles instantly. Dip tofu pieces carefully in the batter to coat well; then carefully lower them into hot oil. Deep fry for 3-4 minutes, or until golden. Drain on paper towels before serving.