Salt and pepper tofu recipe
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
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 985kJ 236.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 14.9gProtein 11.3gFibre 2.8g
Method
- Mix all the dipping sauce ingredients in a small dish and set aside until ready to serve.
- Pat the tofu dry with kitchen paper. Slice into 1cm pieces, then halve each slice along the diagonal into triangles.
- 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.
- 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.
- 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.
- 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
