Kitchens Garden

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes

INGREDIENTS

2 x 300g packets fresh firm tofu
1 small (150g) red capsicum,
sliced thinly
1 small (150g) yellow capsicum,
sliced thinly
100g snow peas, sliced thinly
1 small (70g) carrot, sliced thinly
1 cup (80g) bean sprouts
½ cup loosely packed coriander leaves
1 teaspoon coarsely ground black pepper
1 tablespoon sea salt flakes
¼ teaspoon five-spice powder
1/3 cup (50g) plain flour
peanut oil, for deep-frying

Chilli lime dressing
2 tablespoons peanut oil
¼ cup (60ml) lime juice
2 tablespoons sweet chilli sauce

METHOD

1. Dry tofu with absorbent paper. Cut each piece in half horizontally; cut each half into quarters (you will then have 16 pieces). Place tofu pieces, in a single layer, on absorbent paper. Cover with more absorbent paper; stand 15 minutes.
2. Combine capsicums, snow peas, carrot, sprouts and coriander in a large bowl.
3. To make the chilli lime dressing, whisk together all ingredients in a small bowl.
4. Combine pepper, salt, five-spice and flour in a medium bowl; coat tofu in mixture, shake away excess. Heat oil in wok; deep-fry tofu, in batches, until browned lightly. Drain on absorbent paper.
5. Divide vegetables among serving plates, top with tofu; drizzle with chilli lime Dressing. Serve with extra lime wedges, if desired.
6. Not suitable to freeze or microwave.

WINE: The spice and chilli here cry out for a gewürztraminer or riesling.