How to Make Japanese Salt and Pepper Tofu Puffs Asian Cooking Recipe Cuisine
Recipe Makes for 4-6 Servings:
1/2 cup sweet chili sauce
2 tbsp lemon juice
2 cups cornstarch
1 tbsp ground white pepper
2 tsp sugar
12 oz fried tofu puffs, halved and patted dry
4 eggs white, lightly beaten
peanut oil
lemon wedges, to serve
Directions:
Combine the sweet chili sauce and lemon juice in a bowl and set aside until needed.
Put the cornstarch, salt, pepper and sugar in a large bowl and mix together well.
Dip the tofu into the egg white, then toss in the cornstarch mixture, shaking off any excess.
Fill a wok one-third full of oil and heat to 350F. Cook the tofu in batches for 1-2 minutes, or until crisp. Drain on crumpled paper towels. Serve immediately with chili sauce mixture and lemon wedges.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
1/2 cup sweet chili sauce
2 tbsp lemon juice
2 cups cornstarch
1 tbsp ground white pepper
2 tsp sugar
12 oz fried tofu puffs, halved and patted dry
4 eggs white, lightly beaten
peanut oil
lemon wedges, to serve
Directions:
Combine the sweet chili sauce and lemon juice in a bowl and set aside until needed.
Put the cornstarch, salt, pepper and sugar in a large bowl and mix together well.
Dip the tofu into the egg white, then toss in the cornstarch mixture, shaking off any excess.
Fill a wok one-third full of oil and heat to 350F. Cook the tofu in batches for 1-2 minutes, or until crisp. Drain on crumpled paper towels. Serve immediately with chili sauce mixture and lemon wedges.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..