Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

Photography can’t demonstrate crispiness, I’m afraid. After many failed attempts of making crispy tofu, calamari or whatever it may be, I can assure you that potato flour is the key!

I can never make enough of this stuff, it is so delicious. And, there’s something really satisfying watching my kids fight over the last piece of tofu.

I’ve adapted a Luke Nguyen spice mix to coat but you could also use chinese szechuan pepper and sea salt too.


You'll Need

Spice mix (makes more than you need, but it will keep in an airtight container)

  • 1 tbs salt
  • 1 tsp sugar
  • 1 tsp fine white pepper
  • 1/2 tsp five spice
  • 1 packet of firm but silken tofu
  • 2 spring onions finely sliced
  • 1 birds eye chilli, finely sliced
  • 2 cloves garlic, finely sliced
  • Rice bran oil
  • 1 cup potato flour (available from asian grocers)

Method

Mix all spice ingredients together and set aside.

Remove the tofu from the packet and pat it dry with paper towel. Cut the tofu into even sized squares.

Heat 500ml of rice bran oil in a heavy based medium sized saucepan until hot. Roll the tofu pieces in the potato flour, coating well.

Gently lower 4 pieces of tofu into the oil and cook for a few minutes until starting to golden and go crispy. Cook the rest of the tofu the same way and cook in batches.

Next remove a little of the oil from the saucepan and add it to a small frypan and saute the onion, garlic and chilli for a few minutes or until fragrant.

Arrange the tofu on a serving plate and sprinkle with the spice mix. Scatter with the sauteed garlic, onion and chilli and serve.

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