make
Salt & pepper tofu with chilli eggplant salad
recipe by
Peter Clarke // Vintners Bar & Grill
Ingredients - Eggplant chilli salad
Dry roast and grind:
- 3 dried chillies
- 1/2 fennel seeds
- 1/2 tspn sichuan pepper
- 3 lrg eggplant
- 1 tblspn minced garlic
- 1 tblsn minced ginger
- 30ml rice wine
- 30ml rice vinegar
- 40ml light soy
- 2 tspn sesame oil
- 2 tspn fish sc
- 6 spring onions (sliced)
- 1/2 cup coriander leaves
- 25g sugar
Ingredients - Tempura batter
- 100g plain flour
- 100g corn flour
- 1 egg white beaten
- 150ml soda water
- 1 tsp baking powder
Method - Eggplant chilli salad
- Deep fry eggplant pieces at 180c, drain.
- Heat oil and toss garlic, ginger, chilli and spices, then add eggplant.
- Immediately add rice wine, rice vinegar, soy, stock and sugar.
- Bring to boil on high heat, then simmer for 3 mins.
- Remove from heat and stir in remaining ingredients.
- This can be kept in the fridge for 3-5 days.
Note
This can be kept in the fridge for 3-5 days.
Method - Tofu
- Mix all ingredients, a few lumps are ok as it helps the batter bubble
- 500g medium to firm tofu cut in cubes
- Run tofu through some plain flour then into the batter, deep fry at 180 till crisp
- Dress with some Kikkoman soy
