600g classic tofu (soft, but not silken)
1 cup potato starch (or cornflour)
Vegetable oil, for deep-frying
3 garlic cloves, roughly chopped
1 large red chilli, roughly chopped
2 spring onions, sliced
Murray River Salt Flakes, to taste
Freshly ground black pepper, to taste
1. Prepare the tofu: Gently press the tofu between paper towels for 10 minutes to remove excess moisture. Cut into 5cm cubes, coat evenly in potato starch (or cornflour) and allow to rest for 5 minutes.
2. Fry until crispy: Heat vegetable oil to 175°C in a deep saucepan or wok. Fry the tofu in batches for approximately 3 minutes, or until golden and crispy. Remove and drain on a wire rack.
3. Prepare the aromatics: Heat 1 tablespoon of oil in a wok over medium-high heat. Add the garlic, chilli and spring onions, stir-frying for approximately 30 seconds until fragrant.
4. Season and toss: Add the crispy tofu to the wok. Season generously with Murray River Salt Flakes and freshly ground black pepper, then gently toss until evenly coated.
5. Serve: Transfer to a serving plate and enjoy immediately while hot and crispy.
Recipe Tip: For an extra hit of aroma and flavour, add a pinch of crushed Sichuan peppercorns. Their beautiful citrusy, floral notes complement the crispy tofu and delicate Murray River Salt Flakes perfectly.
The secret is removing excess moisture and coating the tofu in potato starch or cornflour before frying. Allowing the coated tofu to rest for 5 minutes helps the starch adhere, while frying at 175°C creates a beautifully golden, crispy exterior.
Absolutely! Lightly coat the tofu in oil and air fry at 200°C for approximately 15–20 minutes, turning halfway through, until golden and crispy. Toss with the garlic, chilli, spring onions and Murray River Salt Flakes just before serving for maximum flavour.
44 in stock
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44 in stock
35 in stock
25 in stock
