If you’re looking for a vegan option that is full of classic Chinese flavour, then you have to try this salt and pepper tofu recipe. It’s quick and easy to make and has a good combination of spicy, sweet and earthy flavours that should go down well with everyone.
Salt and Pepper Tofu
Yield: Serves 4
Credit:
Michele Cuccovillo, Co-Founder of www.bottomlessbrunch.com
Ingredients
- 396g firm tofu
- 2 tbsp cornflour
- 1 tsp Sichuan ground into a powder
- 2 tbsp sunflower oil
- 2 red peppers sliced into pieces
- ¼ of whole broccoli head, chopped into small florets
- 100g beansprouts
- 2 tsp low-salt soy sauce
- Sweet chilli oil, for drizzling
Directions
- Start by making sure your tofu is dry, as this will give it a firmer texture once cooked. You can do this by wrapping it in kitchen roll to soak up any excess moisture, or you can even place a chopping board on top of it for 20 minutes to squeeze out the liquid.
- Cut the tofu in half down the middle and cut each piece into four triangles, then in half again until you have 16 pieces. Meanwhile, in a bowl, mix the cornflour, Sichuan and 1 tsp of salt and coat each piece of tofu in the mixture.
- Heat 1 tbsp of oil in a large frying pan or wok and add in your sliced peppers and broccoli and stir-fry until soft.
- Next add in the beansprouts and soy sauce, cooking for another 2 minutes, as you want your vegetables to still be crunchy.
- Heat another tbsp of oil in a large pan and fry the coated tofu for 10 minutes, turning the pieces halfway through cooking.
- Once crisp, serve on top of the vegetables and drizzle with some sweet chilli sauce.
