Salt & pepper tofu with chilli eggplant salad | The Barossa Mag

Ingredients

• 3 dried chillies
• 1/2 fennel seeds
• 1/2 tspn sichuan pepper
• 3 lrg eggplant
• 1 tblspn minced garlic
• 1 tblsn minced ginger
• 30ml rice wine
• 30ml rice vinegar
• 40ml light soy
• 2 tspn sesame oil
• 2 tspn fish sc
• 6 spring onions (sliced)
• 1/2 cup coriander leaves
• 25g sugar
• 100g plain flour
• 100g corn flour
• 1 egg white beaten
• 150ml soda water
• 1 tsp baking powder
• 500g medium to firm tofu cut in cubes