Salt & pepper tofu

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

  • Prep:15 mins
    Cook:20 mins
    plus pressing
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 254
  • fat 13g
  • saturates 2g
  • carbs 14g
  • sugars 5g
  • fibre 6g
  • protein 16g
  • salt 1.5g

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
  • ΒΌ 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

  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.