Updated: Jul 23
Delicious soft cubes of fresh tofu, seasoned to perfection...mmm! I pride myself on my generosity and I'll be sharing my super special ingredient that makes my salt and pepper tofu a total crowd pleaser! Recipe below
Salt and Pepper Tofu
Difficulty: Easy Cooking time: 15-20 minutes
Prep time: 30 minutes
396g Firm tofu
1 Tbspn cornflour
3 cloves of garlic (finely diced)
1/2 Tspn minced ginger
1/2 Tspn Chinese fivespice
Togarashi 7 spice
1 Tspn Caster sugar
1 Tspn crushed chillies (or add 1 fresh chilli towards the end)
A drizzle of maple syrup (Roughly 1 Tspn or to taste)
1 Tspn soy sauce
1/2 Tspn tamarind paste/sauce
1 Tspn pink peppercorns (Or sprinkle to desired taste. Roasted peppercorns optional)
Before cooking the tofu it needs to be pressed. To do this, wrap the block of tofu in 3-4 layers of clean kitchen paper towel and then place a small level surface such a chopping board on top. Place a hard back book on top of the chopping board.
The chopping board will help to evenly distribute the weight of the book but make sure that the book is not too heavy or the tofu will be crushed.
Leave to press for 30 minutes. During this 30 minutes dice the garlic, grind the pink peppercorns in a pestle and mortar, grate the ginger and measure out the rest of the ingredients.
Cut the pressed tofu into 1 inch thick cubes and toss in 1tbspn cornflour. Split into three batches.
In a wok heat 1/4 cup of sunflower oil and when hot fry the tofu in batches, 4-6 minutes per batch, ensuring to turn the cubes so that they achieve a golden crust all over.
Place the fried tofu on clean paper napkins to drain and empty the remaining oil into a safe container.
Lower the temperature of the wok and add 1 Tbspn of the same oil back in.
Add the garlic and fry for 15 seconds before adding in the tofu. Stir frequently so the garlic does not burn.
Add 1/2 Tspn minced ginger and another 1 Tspn of oil. Stir fry on a low heat for 30 seconds to allow the flavours to begin to come together.
Add the caster sugar, five spice, a sprinkle of togarashi 7 spice and another tspn of oil if required.
Stir in the maple syrup, soy sauce and tamarind paste.
Finally add the pink peppercorns and a sprinkle of sea salt
Stir fry and serve whilst hot.
(Optional) Garnish with spring onions and sesame seeds.