5 ingredient SNACKS

Create tasty vegetarian snacks with only five fresh ingredients and a few pantry staples.

Salt & pepper tofu bites with coriander dipping sauce

PREP + COOK TIME 40 MINUTES MAKES 18

FIVE INGREDIENTS

900g silken tofu

1 small bunch coriander

2 long green chillies

2 teaspoons Sichuan peppercorns

¾ cup (125g) cornflour

STAPLES

⅓ cup (80ml) extra virgin olive oil, plus extra for frying

3 teaspoons white wine vinegar

½ cup (75g) self-raising flour

2 teaspoons sea salt flakes

1 Wrap each block of tofu in paper towel. Place tofu on a large tray and weigh down with a heavy chopping board; stand for 20 minutes to remove excess liquid (see tips). Cut tofu into 4cm cubes.

2 To make coriander dipping sauce, pick leaves from coriander. Process half the leaves with 1 chopped chilli, 2 tablespoons of oil and vinegar until a smooth paste forms. Thinly slice remaining chilli.

3 Heat a small frying pan over medium heat. Cook peppercorns for 1 minute, swirling pan occasionally, or until lightly toasted and fragrant. Transfer to a mortar and pestle; grind to a coarse powder. Transfer to a small shallow bowl; stir in the cornflour.

4 Whisk the self-raising flour, remaining 2 tablespoons of oil and ½ cup (125ml) tepid water in a medium bowl until combined.