Crispy fried tofu served with a spicy Korean style dipping sauce.

1 package (500g) firm tofu, drained and rinsed under fresh water
salt
2 tbsp peanut or rice bran oil

Cut the tofu in half and slice each half into 6 to 8 equal sliced – they should be around 1 cm thick.

Lay the slices on paper towel and sprinkle with a small amount of salt. After 5 minutes turn the slices over and sprinkle again with a small amount of salt. Leave again for at least 5 minutes for all the moisture to be absorbed.

Heat a non-stick frying pan over medium heat and add 1 tbsp of the oil.

Press each tofu slice with dry paper towel to remove any residual moisture before adding gently to the hot pan. Let them sear for about 5 minutes or until the bottom of the tofu develops a lovely golden crust.

Gently flip each of the tofu over, add the last of the oil to the pan. Continue to sear the tofu for further 5 minutes or until they are done to your liking.

The cooking time can be adjusted to suite your own preference. 5 minutes on each side will create a slightly chewy texture. If you prefer softer texture 2-3 minutes should be enough.

Place the tofu slices on a serving platter and drizzle with the chilli dipping sauce. Serve warm with some rice on the side.