Frosty ciders with salt and pepper tofu.

I’m going to be honest, I’m not someone who particularly enjoys summer-mainly because of the hot weather and the lack of air conditioning in my house. If global warming does happen as bad as the Hessians think it will, I might move to Tasmania to avoid the sweaty uncomfortableness. The other thing that summer brings, is that weird “its hot and I’m not so hungry but I feel like having something delicious for dinner”. Well that’s what happened last week on a stinky hot evening.

For the salt and pepper tofu.
Ingredients
1 regular size packet of hard tofu
1 cup corn flour (real corn flour, not imitation wheaten corn flour-it sucks)
1/4 cup minced ginger
1/4 cup minced garlic
2 large finely chopped red chilli’s (adjust to taste)
coarse sea salt
white pepper
Vegetable oil (peanut preferably) for frying.

Tofu is such an amazing product to work with, as it is a great carrier of flavour (aka alone it tastes like nothing).

1.Chop the tofu into cubes (roughly 1 inch square x half inch thick) and transfer to paper towel to ensure they get completely dry (this helps them become super crispy.)
2. Lightly dust the tofu in corn flour, a teaspoon of sea salt and a tea spoon of white pepper.
3. Shallow fry until they begin to colour. Allow to drain on a wire rack.
4. Cut crosses in the tofu, making sure not go pierce the cubes all the way through.
5. Combine the chilli, ginger and garlic and stuff into the cavities created by the crosses.
6. Lightly dust in a little more corn flour, salt and white pepper. Shallow fry until golden and serve immediately

This dish goes best with a frosty brew or my favourite; a dry cider.