Serves 4
⅓ cup rice wine vinegar
1 tbsp caster sugar
½ tsp sesame oil
1 Lebanese cucumber, thinly sliced
1kg silken tofu
1 tbsp white peppercorns
1 tsp schezuan peppercorns
2 tbsp sea salt flakes
⅔ cup plain flour
500ml vegetable oil, for deep frying
1 spring onion, shredded
1 long red chilli, sliced
Japanese mayonnaise, to serve
Schezuan Salt
2 tbsp sea salt flakes
1 tsp schezuan peppercorns, crushed
To make Schezuan salt, combine the ingredients in a bowl. Set aside.
Combine vinegar, sugar and sesame oil in a bowl. When sugar has dissolved,
add cucumbers. Set aside
for 20 minutes.
Carefully dry tofu on absorbent paper and cut into large cubes. Crush the peppercorns and salt flakes in a mortar and pestle. Transfer the mixture to a bowl; stir through the flour. Gently mix tofu pieces through the seasoned flour.
Heat the oil in a wok or deep saucepan until it reaches 180°C on a cooking thermometer. Carefully fry the tofu for 4 minutes or until a golden crust forms. Drain on absorbent paper. Sprinkle with spring onion and chilli.
Serve with mayonnaise, pickled cucumbers and schezuan salt immediately.
Tip: Don’t let the tofu sit around; serve immediately as the batter will become soggy.
