How to Make Japanese Salt and Pepper Tofu Puffs Asian Cooking Recipe Cuisine

Japan Salt and Pepper Tofu Puffs

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-6 Servings:

1/2 cup sweet chili sauce

2 tbsp lemon juice

2 cups cornstarch

1 tbsp ground white pepper

2 tsp sugar

12 oz fried tofu puffs, halved and patted dry

4 eggs white, lightly beaten

peanut oil

lemon wedges, to serve

Directions:

Combine the sweet chili sauce and lemon juice in a bowl and set aside until needed.

Put the cornstarch, salt, pepper and sugar in a large bowl and mix together well.

Dip the tofu into the egg white, then toss in the cornstarch mixture, shaking off any excess.


Fill a wok one-third full of oil and heat to 350F. Cook the tofu in batches for 1-2 minutes, or until crisp. Drain on crumpled paper towels. Serve immediately with chili sauce mixture and lemon wedges.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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