Name: Deep-fried tofu with stir-fried lettuce and bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 100 gm bacon, thinly sliced; 25 gm ginger, cut into julienne; 1 garlic clove, thinly shaved on a mandolin; ½ tsp Sichuan peppercorns, coarsely ground in a mortar and pestle; 2 baby cos lettuces, cut into wedges; 1 tbsp each Shaoxing wine and light soy sauce; 2 tsp oyster sauce; ½ tsp red bean paste (optional; see note); To serve: steamed jasmine rice; Deep-fried tofu; For deep-frying: vegetable oil; 200 gm plain flour (1⅓ cups); 1 tsp each sea salt flakes and freshly ground black pepper; 1 tsp Sichuan peppercorns, finely ground in a mortar and pestle; 600 gm silken tofu, cut into 16 pieces

Deep-fried tofu with stir-fried lettuce and bacon

Australian Gourmet Traveller recipe for Deep-fried tofu with stir-fried lettuce and bacon

Ingredients

2 tbsp vegetable oil

100 gm bacon, thinly sliced

25 gm ginger, cut into julienne

1 garlic clove, thinly shaved on a mandolin

½ tsp Sichuan peppercorns, coarsely ground in a mortar and pestle

2 baby cos lettuces, cut into wedges

1 tbsp each Shaoxing wine and light soy sauce

2 tsp oyster sauce

½ tsp red bean paste (optional; see note)

To serve: steamed jasmine rice

Deep-fried tofu

For deep-frying: vegetable oil

200 gm plain flour (1⅓ cups)

1 tsp each sea salt flakes and freshly ground black pepper

1 tsp Sichuan peppercorns, finely ground in a mortar and pestle

600 gm silken tofu, cut into 16 pieces

Method

Main

1.For deep-fried tofu, heat oil in a large saucepan to 180C. Combine flour, salt, pepper and Sichuan peppercorns in a bowl. Coat tofu in flour mixture to coat, then deep-fry, turning occasionally, until golden (2-4 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper.

2.Meanwhile, heat oil in a wok until smoking. Add bacon, stir-fry until golden (1 minute), add ginger, garlic, Sichuan peppercorns and lettuce and stir-fry until lettuce just wilts (20 seconds). Add remaining ingredients (except rice), toss to combine and serve with tofu and steamed rice.

Note Red bean paste is available from Asian grocers.
Notes

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Alice Storey

Ingredients

Method

Main

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