Salt & pepper tofu

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Nutrition and extra info

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

    • Nutrition: Per serving

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

    • 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

    brok-o-lee

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

  • 100g 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 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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