Ingredients
SERVES 4
30 MINUTES PLUS 2 HOURS STANDING
Ground white pepper can be used instead of Szechwan peppercorns.
600g silken tofu
3 teaspoons sea salt
2 teaspoons whole Szechwan peppercorns
750ml (3 cups) peanut oil
75g (1/4 cup) cornflour
ASIAN SALSA VERDE
2 garlic cloves, crushed
1 tablespoon lemon juice
1 stalk of lemon grass, trimmed, finely chopped
1 large green chilli, seeded, finely sliced
1/4 cup mint leaves, finely chopped
1 tablespoon palm sugar, grated
2 tablespoons vegetable oil
Method
Cut the tofu into 2cm cubes. Drain the tofu on paper towels and cover with an extra sheet of paper towel for at least 2 hours.
Heat a frying pan over medium-high heat. Add the sea salt and peppercorns and cook, stirring for 5 minutes or until the salt turns golden. Remove from the heat and cool. Transfer the salt mixture into a blender and process until the mixture is finely ground. Set aside until required.
To make the Asian salsa verde, place the garlic, lemon juice, lemon grass, chilli, mint leaves and palm sugar into a small heatproof bowl and stir until combined. Heat the vegetable oil in a small saucepan over a high heat until beginning to smoke. Pour the hot oil over the salsa verde mixture and stir until combined. Set aside until required.
To cook the tofu, heat the peanut oil in a wok over a high heat until a piece of bread dropped into the hot oil rises to the surface and turns golden. Meanwhile, place the cornflour into a large bowl. Gently add the drained tofu and toss to coat. Place the tofu into a sieve and shake off any excess cornflour. Add the tofu gently and cook, in two batches, until the tofu is lightly golden.
Remove the tofu from the wok and drain on paper towels. Place the tofu into a large bowl and sprinkle with the salt mixture to taste. Toss until combined.
To serve, divide the salt and pepper tofu between plates and spoon the Asian salsa verde over the top.