FRIED TOFU WITH SWEET AND SOUR SAUCE - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

250 g firm tofu, made with Pink Lake Nigari
Oil for frying
Cornflour for dusting
Sweet and Sour Sauce:
5 tablespoons cider vinegar
4 tablespoons sugar
1 teaspoon Lake Crystal Salt
2 thai chillies, thinly cut into circles
2 spring onions thinly cut into circles

METHOD

• Wrap the tofu in kitchen paper and leave for 1 hour to firm up and remove some of the moisture.
• Make the sauce:
• Put the vinegar, sugar and salt into a small pan and heat until slightly thickened.
• Remove from the heat and add the chillies and half of the onion. Mix in.
• Unwrap the tofu and cut into even triangles.
• Lightly coat with cornflour.
• Heat about 6 tablespoons of oil in a frying pan.
• Fry the tofu on all sides until golden.
• Drain on kitchen paper.
• Serve immediately on a warm plate sprinkled with the remaining onion.
• Serve the sweet and sour sauce in a bowl for dipping.

Note: Use an ordinary red chilli, seeds and white membrane removed for a milder sauce.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.