Salt & pepper tofu served on a plate

Salt & pepper tofu

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(3 ratings)

Prep: 15 mins Cook: 20 mins plus pressing

Easy

Serves 4

Use both types of peppercorns for our salt & pepper tofu if you can, for a tongue-tingling kick and a spicy warmth. The dish is great for a Chinese banquet

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal254
  • fat13g
  • saturates2g
  • carbs14g
  • sugars5g
  • fibre6g
  • protein16g
  • salt1.5g
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Ingredients

  • 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
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 100g beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 2 tsp low-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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owenthomas
31st Dec, 2019
5.05
Really a great recipe. Wellworth the effort to get szechuan pepper. After that everything is easy
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