Name: Salt and pepper tofu
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Salt and pepper tofu

1. 396g pack firm tofu -

2. 2 tbsp cornflour -

3. 1 tsp Sichuan or black peppercorns (or a mixture of the two), ground to a powder -

4. 2 tbsp sunflower or vegetable oil -

5. 2 red peppers , sliced -

6. ¼ broccoli head, cut into very small florets -

7. 100g beansprouts -

8. 2 tsp low-salt soy sauce -

9. sesame oil , for drizzling -

10. handful of coriander , leaves picked -

How to cook deliciously - Salt and pepper tofu

1. Stage

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. Stage

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. Stage

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. Stage

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.