Ingredients

Method

• 1/2 red onion, finely chopped
• 1 fresh green chilli, thinly sliced
• 1 fresh red chilli, thinly sliced
• 3 T fish sauce
• 2 T rice wine vinegar
• Juice of 1 fresh lime
• 1/4 t sesame oil
To make the tofu:
• 1 t sea salt
• 1 t freshly ground black pepper
• 6 T rice or potato flour
• 3 T avocado or peanut oil
• 1 x 297 g box of firm or silken tofu
• 1 red chilli, thinly sliced
• Few sprigs of fresh mint

Method

Ingredients

To make the sweet-and-sour dipping sauce, combine the red onion, finely chopped, fresh green chilli, thinly sliced, fresh red chilli, thinly sliced, fish sauce, rice wine vinegar, the lime juice and sesame oil and set aside to infuse while you make the tofu.

To make the tofu mix the sea salt and freshly ground black pepper with the potato flour. Heat the avocado or peanut oil in a pan over a medium to high heat. Cut the firm or silken tofu into long strips or bite-sized pieces.

Dust in the seasoned potato flour and shake off any excess. Fry in batches for 30 seconds on each side, or until golden. Remove using a slotted spoon and drain on kitchen paper.

Scatter the fried tofu with a red chilli, thinly sliced, and a few sprigs of fresh mint. Serve with the dipping sauce.

VARIATIONS: Add dried chilli flakes and chopped coriander to the flour mix. Replace the tofu with your favourite seasonal vegetables.

COOK'S NOTE: The potato-flour coating creates beautifully crispy, fluffy jackets around the tofu when cooked, absorbing all the flavour from the sweet-and-sour Asian dressing. Enjoy while piping hot and crispy with friends and family.