One of my favourites: Salt & Pepper Tofu

My dominant love language is 'words of affirmation' - that is what I speak most, and from those that are dear to me, that is what I need to hear from them.  But otherwise, it is gifts - not materialistic gifts but gifts of food.  You give me food, I give you food - awesome. 

Now, I won't necessarily feel the love if you buy me a macca's burger . . . . I'm talking about home made yummy morsels . . . or being taken to a restaurant . . . and honestly, combine affirmation with gifts of food and you will have me as a best friend forever.  I love having people over for a meal and it gives me great joy when my food is appreciated.  On the flip side, I feel deflated if I have served a culinary failure or if my guests don't feel the need to say something affirming about their gastronomic experience.

Why am I telling you this? (apart from this is what bloggers do on their blogs)  Because, I am giving you the recipe to one of my all time favourite dishes: Salt & Pepper Tofu

I've made this a few times, and people who would normally turn their noses up at tofu have tried it, exclaimed how good it is (yes exclaimed!) and have gone back for seconds, thirds, fourths etc. 

I serve it as finger-food at parties or afternoon teas, but at home it is served up with a simple bowl of steamed vegies. 

I first saw this recipe in Kitchen by Michele Cranson for Marie Claire but I have simplified it.  I don't make the cucumber sauce as it is waaaaay too sweet, even for me, so a simple squirt of sweet chilli sauce into a dipping bowl seems to be just the ticket.

Brave New Fiona's version of Salt & Pepper Tofu (as inspired by Michele Cranson)

750 g firm tofu
2 egg whites, lightly beaten (1 egg white if using smaller pack of tofu)
2-4 cloves garlic, finely grated (use a microplane if you have one)
2-3 cm ginger, finely grated
1/4-1/2 cup cornflour
1-2 tsp each of ground sea salt and cracked pepper (or to taste)
enough oil to deep fry

1. Cut tofu into bite-sized cubes (about 1.5 cm square)
2. Combined lightly whisked egg whites with the garlic and ginger in a container that has a lid. 
3. Add tofu to egg mix and place lid on the container.  Gently tumble until all tofu is covered in the egg mixture.  Refrigerate until needed.  (I like a strong flavour to go through the tofu so overnight is good, but you can make in the morning for frying in the evening just as well.  If you forget to allow time for the marination, it is still yummy after 10 mins, just not as strong).
5. Put oil into saucepan and place on a high heat. 
4. Combine flour, salt and pepper in a rectangular shallow dish that has a lid. Place tofu pieces into base and put lid on.  Give it a gentle shake, turning up side down to quickly coat tofu (you may need to do this in batches depending on the size of dish).  Test oil temp by dropping one tofu piece in.  If it bubbles straight away, continue cooking in batches.  Drain on paper towel.

You know, let me know if you like it!