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Salt & pepper tofu served on a plate

Salt & pepper tofu

Rating: 3 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
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
  • 100g beansprouts
  • 2 tsp low-salt soy sauce
  • sesame oil , for drizzling
  • handful of coriander , leaves picked

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2020

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Rating: 3 out of 5.12 ratings

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