Salt And Pepper Tofu With Sweet Chili Salad - cooking recipe

Ingredients

1 pkg (14 oz) firm tofu
1/3 cup flour
1 tbsp salt
1 tbsp pepper
1 1/2 cups bean sprouts
1 None cucumber, seeded and sliced
6 None baby corn, halved lengthwise
1 None carrot, cut into matchsticks
2 None green onions, sliced
1 None long red chili pepper, thinly sliced
1 None lime, peel finely grated and lime juiced
1 tbsp sweet chili sauce
None None Oil, for shallow-frying

Preparation

Cut each piece of tofu in half horizontally then each half into quarters (16 pieces). Pat dry with paper towel.
Mix flour, salt and pepper in shallow dish.
Toss sprouts, cucumber, baby corn, carrot, onions and chili pepper in a large bowl. Drizzle with 3/4 of the combined lime juice and chili sauce. Toss to combine.
Heat oil in a wok or large skillet until a small piece of tofu sizzles as soon as it is added. Dust tofu in flour mixture, shaking off excess.
Working in 2 batches, shallow-fry tofu 1-2 mins each side (or deep-fry 2-3 mins), until lightly golden. Drain on paper towels. Serve on salad, with remaining sauce.