Eastington@Paddington

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 238)by Pauline Nguyen and Luke Nguyen and Mark Jensen

• white peppercorns 
• salt 
• ground ginger 
• five-spice powder 
• spring onions
• Thai bird’s eye chiles
• oil
• Chinese tofu

Vegetarian dipping sauce (Nuôc châm chay)

• lemons
• soy sauce

This is one of my favourite dishes. This recipie calls for firm tofu (which I used). I prefer the silken tofu version which although harder to make sure it does not break up, the crisp exterior and silk interior adds another dimension.

VERSION 2: Silken Tofu

Quick method.

Mark’s salt and pepper spice mix, mixed in organic brown rice flour.

(Note. Mixing spice powder with the flour will reduce the crunch, so will using brown rice flour)

Silken tofu was a big improvement. Will try again with white rice flour.

Quickly deep fried

10 seconds fry shallots

Add lemon juice, salt and pepper on serving