Salt and Pepper Silken Tofu

Name: Salt and Pepper Silken Tofu
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: silken tofu; rice flour; black pepper; sea salt; Coconut Oil; garlic powder; red chili pepper; spring onion; Herbes de Provence; bread crumbs; Eggs

Servings: 4

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Recipe Details

Cooking Time 30 mins

Servings 4

Course Main, Starter

Meal Time Lunch, Dinner

Primary Equipment

Wok x1
Slotted Spoon x1
Plate x1
Paper Towels x1
Bowls x2

Ingredients

silken tofu drained and cubed
400 grams
rice flour for coating
0.50 cups
black pepper
0.50 tbsp
sea salt
1 teaspoon
Coconut Oil for shallow frying
0.50 cups
garlic powder
0.50 tbsp
red chili pepper sliced
1 unit
spring onion sliced
4 units
Herbes de Provence
0.50 tbsp
bread crumbs
1 cup
Eggs
4 unit

Preparation Steps

1 Drain the silken tofu and then dice into 1cm cubes. Slice the spring onion and set aside for later.

2 Crack and add the eggs to the wet bowl. Whisk thoroughly.

3 Combine rice flour, black pepper, sea salt, garlic powder, red chilli pepper, herbes de provence, and bread crumbs in the dry bowl. Mix thoroughly.

4 Heat the coconut oil in a wok over medium-high heat.

5 For each cube, cover it in the wet bowl and then roll it in the dry bowl. Ensure the tofu cube is fully coated. Add it to the Wok. Fry for 2-3 minutes on each side until crispy and light golden brown. Repeat for each cube. Many cubes can be cooked at once. For finished cubes, proceed to the next step.

6 Once a cube is cooked, remove it from the oil and place it on a paper towel covered plate to let the excess oil drain.

7 When the cubes are moved to a serving place, sprinkle with the fresh spring onion. Eat while hot.