- 396g pack firm tofu
- 2 tbsp cornflour
- 1 tsp Sichuan or black peppercorns (or a mixture of the two), ground to a powder
- 2 tbsp sunflower or vegetable oil
- 2 red peppers, sliced
- ¼ broccoli head, cut into very small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 100g beansprouts
The two most common beansprouts are the green-capped mung bean…
- 2 tsp low-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- sesame oil, for drizzling
- handful of coriander, leaves picked
Drain the tofu, wrap loosely in kitchen paper and put on a plate. Rest a chopping board on top. If you’re using a light chopping board, weigh it down with a couple of cans – a heavier chopping board will be sufficient on its own. Leave for 10-20 mins until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.
Cut the tofu in half down the centre like a book. Cut each piece into four triangles, as you would a piece of toast, then in half again to give you 16 pieces in total. Mix the cornflour, ground pepper and 1 tsp flaky sea salt on a plate. Gently turn each piece of tofu in the cornflour mix to coat.
Heat 1 tbsp oil in a wok. Stir-fry the peppers and broccoli for a few minutes, to soften a little. Add the beansprouts and soy sauce. Cook for another 1-2 mins, making sure the veg still has a nice crunch. Drizzle with a little sesame oil.
Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 mins on each side until crisp. Serve on top of the vegetables, scattered with the coriander.