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Salt and pepper tofu recipe

Salt and pepper tofu recipe

51 ratings

Derek Sarno says, "Sharing dishes are great when you have friends round for dinner and this flavour-packed tofu recipe won't disappoint!" See method

  • Serves 6
  • 15 mins to prepare and 15 mins to cook
  • 236 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 396g pack firm tofu
  • 60g cornflour
  • 1 tbsp onion granules
  • 1 tbsp garlic granules
  • 1 tsp Chinese five-spice
  • ½ tsp black pepper, plus extra to garnish
  • ½ tsp fine sea salt
  • 4 tbsp vegetable oil
  • 200g broccoli, trimmed and cut into small florets
  • 1 red chilli, thinly sliced
  • 1 green chilli, thinly sliced
  • 4 spring onions, thinly sliced on the diagonal

For the dipping sauce

  • ½ red chilli, thinly sliced
  • 2-3cm piece ginger, peeled and finely chopped
  • 3 tbsp soy sauce or tamari
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    985kj
    236kcal     12%

  • Fat

    15g 22%

  • Saturates

    2g 11%

  • Sugars

    2g 3%

  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 14.9g Protein 11.3g Fibre 2.8g

Method

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  1. Mix all the dipping sauce ingredients in a small dish and set aside until ready to serve.
  2. Pat the tofu dry with kitchen paper. Slice into 1cm pieces, then halve each slice along the diagonal into triangles.
  3. In a bowl, mix the cornflour, onion and garlic granules, spices and seasonings. Dip each tofu triangle in the cornflour mix, ensuring it's evenly coated. Pat off any excess; set aside. Reserve the remaining cornflour mix.
  4. Place a large, heavy-based frying pan over a medium-high heat and add the oil. Carefully add the tofu and cook for 3 mins each side or until golden. Remove with a slotted spoon or tongs and drain on kitchen paper.
  5. Toss the broccoli in the remaining cornflour mixture, shake off any excess and add the broccoli to the hot pan. Cook for 5 mins, stirring regularly, until lightly charred but still crunchy. Return the tofu to the pan, add most of the chillies and spring onions and toss to mix. Cook for 2 mins, stirring occasionally, until everything is hot.
  6. Transfer to a serving plate. Garnish with the reserved spring onions and chillies, then grind over some more black pepper and serve with the dipping sauce.

Tip: Leftovers can be stored in the fridge in an airtight container for up to 2 days.

See more Vegan recipes

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