I often find myself craving the clean, punchy crunch of a perfectly executed Asian-style sharing plate. There is something universally appealing about a dish that balances heat, salt, and texture so effortlessly.
Whether you are hosting a casual weekend catch-up or simply looking for an undeniably addictive snack, this Chilli Salt Tofu is an absolute masterclass in flavour layering. Extracted from Ross Dobson’s brilliant cookbook, Food + Beer, it is exactly the kind of recipe we champion at The Carousel, deceptively simple to prepare, yet sophisticated enough to impress any guest. The secret lies in the delicate, golden crust of the tofu, elevated by the sharp bite of fried chilli and a bespoke seasoning blend that will have everyone reaching for just one more piece.
Here is how to recreate this brilliant bar-snack classic at home.
Ingredients
- 600 g (1 lb 5 oz) soft tofu
- 150 g (5½ oz / 1 cup) plain (all-purpose) flour
- 500 ml (17 fl oz / 2 cups) vegetable oil, for frying
- 2 spring onions (scallions), thinly sliced
- 1 large red chilli, thinly sliced
- Lemon wedges, to serve
Chilli Salt
- 1 teaspoon sea salt
- 1 teaspoon ground white pepper
- ½ teaspoon chilli powder
Method
- Prepare the Seasoning: To make the chilli salt, simply combine the sea salt, white pepper, and chilli powder in a small bowl and set aside.
- Prep the Tofu: Carefully remove the tofu from its packaging and drain it on a paper towel. If it isn’t already pre-cut, use a sharp knife to slice it into 3–4 cm (1 inch) cubes, then gently pat dry with paper towel to remove excess moisture.
- Heat the Oil: Put the flour on a plate. Heat the vegetable oil in a saucepan or wok over medium-high heat. You’ll know it is ready to use when the oil is shimmering.
- Fry to a Crisp: Working in batches, gently roll the tofu cubes in the flour to coat. Use metal tongs to carefully lower the tofu into the hot oil. Cook, turning occasionally, for 2–3 minutes, or until crisp and beautifully golden. Drain on paper towel.
- The Final Touch: When you have finished cooking all the tofu, add the sliced spring onion and chilli to the remaining hot oil and fry for 2–3 minutes until crisp.
- Serve: Scatter the crispy aromatics over the tofu. Serve immediately, sprinkled generously with your homemade chilli salt, with fresh lemon wedges on the side.
Recipes and Images from Food + Beer by Ross Dobson, published by Murdoch Books.
Recipes and Images from Food + Beer by Ross Dobson, published by Murdoch Books
