The launch of the book Blue Eye Dragon: Taiwanese Cooking was packed. The guests were authors Muriel and Jade Chen's regular customers. One of them even acted as MC for the night.
Vegetable oil, for deep-frying
1 cup cornflour
Tofu, cut into 4 pieces (1 x 10 x 2cm)
4-5 cloves garlic, finely sliced
1 large chilli, deseeded and chopped
2 shallots, chopped
1/2 tablespoon salt and pepper mixture*
Heat the oil in a deep fryer to 180C . Put cornflour in a bowl and add the tofu. Gently coat the tofu and allow to rest for a minute. Deep-fry until golden brown. Lightly oil a wok, turn on high heat, throw in the garlic for a good stir, then the chilli and shallots. Finally add the tofu, sprinkle with some of the salt and pepper mixture and give it all a good toss. Serve with the remaining salt and pepper mixture on the side.* Make salt and pepper mixture by combining 4 tbsp salt, 2 tbsp sugar and 1 tbsp ground white pepper then combine in a grinder until well blended.