Golden Crispy Tofu with Cabbage Slaw

Ingredients

• 600 g extra-firm tofu, drained weight
• 70 g cornstarch
• 1 tsp garlic powder
• 5 g fine salt, divided
• 1/2 tsp ground white pepper
• 600 ml neutral oil for shallow-frying, not all absorbed
• 400 g white cabbage, finely shredded
• 150 g carrot, cut into fine matchsticks
• 40 g scallion greens, thinly sliced
• 45 ml rice vinegar
• 20 g toasted sesame oil
• 12 g sugar

Let’s make it

1. Wrap the tofu in a clean towel and press beneath a plate and a moderate weight for 15 minutes. Meanwhile whisk the vinegar, sesame oil, sugar and 2 g salt in a large bowl.
2. Toss the cabbage and carrot with the dressing, then fold in half the scallion greens. Set aside while cooking the tofu.
3. Cut the pressed tofu into 3 cm pieces and pat dry. Mix the cornstarch, garlic powder, white pepper and remaining 3 g salt in a shallow dish. Toss the tofu in the mixture and shake off loose excess.
4. Heat a 1.5 cm depth of neutral oil in a deep frying pan to 350°F / 175°C, keeping the pan less than half full. Fry the tofu in two batches for 6–8 minutes per batch, turning gently until golden on several sides.
5. Drain the tofu on a rack. Divide the slaw among four plates, pile the hot tofu on top and scatter over the remaining scallion greens. Serve immediately while the coating is crisp.