Salt and Pepper Tofu with Asian Salad

I love tofu dishes and have long wanted to make salt and pepper from my Women's Weekly cookbook.  So tonight I finally made it because my boss gave me all the ingredients! You see I work casual shifts at a Chinese restaurant but my boss left to China with her family today so she gave me all her left over ingredients.  In fact, I am going to join her in China in a few weeks which I am very excited for.  But back to this recipe...it is so flavourful and easy to make.  I love the crunch of the deep-fried tofu and then the silk interior.  Also, I actually cooked my vegetables but the recipe calls for uncooked vegetables to create a salad.

Ingredients
1 x 300g packet fresh firm tofu
1 small red capiscum, sliced thinly
100g snowpeas, sliced thinly
1 cup bean sprouts
1 small carrot sliced thinly
1/2 cup loosely packed fresh coriander leaves
3/4 tbsp black pepper
3/4 tbsp salt
good pinch of curry powder
1/3 cup plain flour

Ingredients for Dressing
2 tbsp peanut oil
1/4 cup lime juice
2 tbsp sweet chilli sauce
+ oil for deepfrying

Method
Cut tofu block into 16 pieces.  Lay them out on absorbent papper and stand them for 15 minutes to allow excess water to seep out.  Meanwhile, combine capsicum, snow pea, sprouts and coriander in a bowl.  Combine pepper, salt, curry powder and flour in a separate bowl; coat tofu pieces in this powdery mixture.  Heat oil in a wok/or fry pan, once hot carefully place the covered tofu pieces into the wok and cook, turning now and then, until golden-brown.   Drain on absorbent paper.  Serve salad topped with tofu.  Serve with dressing on the side.