The amazing thing about silken tofu is its soft jelly like texture.
It’s very fragile to work with, but somehow holds together perfectly
when deep fried. Dusting in flour and generous amounts of salt and
pepper creates a highly tasty and crunchy exterior, leaving the
inside sweet and silky smooth.
To fry the tofu, heat a wok or large saucepan with peanut oil to 160C.
Carefully lower segments of tofu into the hot oil and fry for around
3 or 4 minutes.
Arrange the salad as you wish. Thin segments are good.
Make sure everything is washed really well.
Use some soy sauce, rice wine vinegar and lemon juice to create
a tasty dipping condiment. Top plentifully with spring onions.