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
1 teaspoon sea salt
1 teaspoon ground white pepper
½ teaspoon chilli powder
1 To make the chilli salt, combine the ingredients in a small bowl.
2 To prepare the tofu, carefully remove it from its packaging and drain on paper towel. The tofu may already be cut into 3-4 cm (1 inch) cubes. If not, use a sharp knife to cut it into cubes, then pat dry with paper towel.
3 Put the flour on a plate. Heat the oil in a saucepan or wok over medium-high heat. When the oil is shimmering, it is ready to use.
4 Working in batches, gently roll the tofu in the flour. Use metal tongs to lower the tofu into the hot oil and cook, turning, for 2ñ3 minutes, or until crisp and golden. Drain on paper towel.
5 When youíve finished cooking all the tofu, add the spring onion and chilli to the hot oil and fry for 2-3 minutes, or until crisp. Scatter over the tofu. Serve sprinkled with the chilli salt, with lemon wedges on the side.
Recipes and Images from Food + Beer by Ross Dobson, published by Murdoch Books