The following guest blog post is by Bill Granger, from his book – Bill’s Everyday Asian.
This vegetarian recipe is quick and delicious!!
As we know, cooking vegetarian meals takes less POWER than cooking meat ones. Give this recipe a try now while our 1MW SAVE Program focuses on reducing energy use! You can SAVE POWER in the kitchen too!
Thanks a million Bill for sharing this with us…
Salt & pepper tofu with lemon soy dipping sauce
This is a great way to ease yourself into the idea of tofu –the crispy salt and pepper coating and spicy-sweet dipping sauce are a match made in heaven. It’s also the ideal drinks snack for your vegetarian guests.
- 4 tablespoons plain flour
- 1/2 teaspoon Chinese five spice powder
- 500g silken tofu
- 600ml light flavoured oil, for frying
- 2 spring onions, thinly sliced
- 1 red chilli, sliced
- lemon soy dipping sauce (see recipe below)
- small handful coriander leaves
Season the flour generously with sea salt, freshly ground
black pepper and the five spice powder. Cut the moist tofu
into thick fingers and roll in the seasoned flour to coat.
Heat the oil in a deep saucepan over medium–high heat until
hot. Drop the tofu into the oil and fry for 3–4 minutes, tossing
regularly, until golden all over. Remove and drain on paper towel.
Fry the spring onion and chilli for 2–3 minutes or until starting
to turn golden. Remove and drain on paper towel.
Serve the tofu with the dipping sauce and dress with the
coriander leaves and the spring onion and chilli.
Lemon soy dipping sauce
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons lemon juice
- 3 tablespoons mirin
- 2 tablespoons light soy sauce
Put the lime and lemon juices and the mirin in a small saucepan.
Bring to the boil then remove from the heat and set aside to
cool. Stir in the soy sauce.
For even more great tips on how to SAVE power in the kitchen – check out this great blog post too!
About the Author: Bill Granger is a self-taught cook whose easygoing and joyful approach to cooking is an essential element in his enduring popularity.
Born in Melbourne into a family of butchers and bakers, Bill moved to Sydney when he was nineteen. As an art student with a passion for food, he worked part-time as a waiter and gradually his focus shifted from the easel to the kitchen. In 1993, at just 22 years old, he opened the original bills in the Sydney suburb of Darlinghurst, followed by another in Surry Hills in 1996 and then Woollahra in 2005. All have become firm favourites with both locals and tourists alike.