Garlic and White Pepper Fried Tofu Skin
Ingredients
- 70g Dried Beancurd Skin
- Oil for frying
- About 3 tbs light soy sauce
- Sprinkle white sugar
- 3 tbs chopped coriander stem
- 1 tsp whole white peppercorns
- 8 cloves garlic
- Chopped coriander for garnish
- Sriracha sauce for serving
Preparation
Blanch dried beancurd skin in hot water for 3 minutes until soft.
Marinate with soy sauce and sugar and let sit for 30 minutes.
Make a paste by pounding the paste ingredients in a mortar and pestle.
Work the paste into the tofu skin.
Add about a cup of vegetable oil to a pot or wok and heat to about 190°C. If no thermometer, test with a wooden chopstick or spoon; if it bubbles vigorously, it's ready.
Add the tofu skin and fry for 3-4 minutes.
Remove and lay on paper towel to drain excess oil.
Garnish with chopped coriander and serve with Sriracha.
