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.
この記事は The Australian Women's Weekly Food の Issue 91 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は The Australian Women's Weekly Food の Issue 91 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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