Recipes
Photo by Christophor Cavalieri
Ingredients
2 cups rice flour
1 teaspoon finely ground white pepper
1 teaspoon finely ground cumin
2 teaspoons finely ground coriander
1 teaspoon kosher salt
4 small packages silken tofu, carefully drained
2 cups Shrimp Sauce
2 tablespoons cilantro leaves
Kosher salt and freshly ground black pepper
Canola oil for frying
Directions
Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. On a rimmed plate, combine rice flour, white pepper, cumin, coriander and salt. Dredge the tofu in the flour mix and fry until GB&D (golden brown and delicious), about 2 minutes. Drain tofu on paper towels and season with kosher salt and freshly ground black pepper. To serve, lay whole cilantro leaves on plate, place one piece tofu on plate, spoon Shrimp Sauce over tofu, add another piece of tofu, and top with more Shrimp Sauce.
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