Salt & Pepper Tofu

Crisp-coated tofu cubes tossed with chilli, garlic, spring onion and toasted pepper salt.

TIME BREAKDOWN
Prep: 30 min
Cook: 15 min
Total: 45 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 2 x 400g blocks firm tofu
  • 5 tbsp potato starch or cornflour
  • Vegetable oil, for deep-frying (about 1 litre)
  • For the pepper salt: 1 tsp Sichuan peppercorns
  • 1 tsp black peppercorns
  • 1 tsp flaky sea salt
  • 1/2 tsp Chinese five-spice powder
  • 1/2 tsp caster sugar
  • For the stir-fry: 1 tbsp vegetable oil
  • 4 cloves garlic, finely chopped
  • 1 red chilli, finely sliced
  • 1 green chilli, finely sliced
  • 3 spring onions, finely sliced

Method

  1. Drain the tofu, wrap in clean tea towels or kitchen paper, and press under a heavy chopping board for 20 minutes. Cut into 3cm cubes and pat dry.

  2. Toast the Sichuan and black peppercorns in a dry frying pan for 1 minute until fragrant. Grind in a pestle and mortar with the salt, then stir in the five-spice and sugar.

  3. Heat the oil for deep-frying in a deep, heavy-based pan to 180°C. Toss the tofu cubes gently in the potato starch until evenly coated, shaking off the excess.

  4. Fry the tofu in 3 batches for 4 to 5 minutes each until crisp and golden. Drain on a wire rack.

  5. Heat the 1 tbsp oil in a wok over a high heat. Stir-fry the garlic, chillies and spring onions for 30 seconds.

  6. Add the fried tofu and pepper salt and toss for 30 seconds. Serve immediately while crisp.