Vegetarian: Tofu Toast by Recipe Cottage

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	Tofu Toast

		Tofu Toast 6 portions 180g tofu, diced 1 tbsp shaoshing wine or dry sherry 1 tsp fish sauce 1 tbsp oyster sauce 1 tsp garlic powder 1 tsp five spice 2 tbsp self raising flour generous pinch white pepper generous pinch salt 6 slices white bread (large medium thick), crusts removed and cut in quarters 5-6 tbsp sesame seeds Place all the tofu paste ingredients in a food processor and blend it until you have a smooth paste and the ingredients are well combined. Place the tofu in a covered container for 15 minutes. Spread the tofu paste on one side of the bread with a palate knife or knife, so that the bread is well coated and even. Repeat this with all the quarters. Place the sesame seeds on a plate and carefully coat the tofu on the bread with the sesame seeds gently pressing them in. Preheat oil in a deep fryer or wok to 1809C. Deep fry the bread in batches tofu side down, for 2-3 minutes, until the slices are golden brown. Remove them from the oil, drain them on kitchen paper and keep them warm in a low oven while you prepare the remaining slices. Serve the toast with small bowls of sweet and sour sauce. Note: This recipe is based on the well known prawn toast and in fact if you really wish to you can replace the tofu with the prawns. I find that the tofu's soft texture is excellent when prepared in this dish.