Description
A flavorful and crispy Salt & Pepper Tofu stir-fry featuring crunchy vegetables and a hint of sesame oil, perfect for a quick and satisfying vegetarian meal.
Ingredients
Scale
Tofu and Coating
- 396g pack firm tofu
- 2 tbsp cornflour
- 1 tsp Sichuan or black peppercorns, ground to a powder
- 1 tsp flaky sea salt
Vegetables
- 2 red peppers, sliced
- ¼ broccoli head, cut into very small florets
- 100g beansprouts
Sauces and Oils
- 2 tbsp sunflower or vegetable oil (divided)
- 2 tsp low-salt soy sauce
- sesame oil, for drizzling
Garnish
- Handful of coriander, leaves picked
Instructions
- Press the Tofu: Drain the tofu and wrap it loosely in kitchen paper. Place it on a plate and weigh down with a chopping board, adding cans on top if necessary. Leave to press for 10-20 minutes until the paper feels wet from excess liquid. This step helps to firm up the tofu texture for cooking.
- Cut and Coat the Tofu: Slice the pressed tofu in half vertically like a book, then cut each half into four triangles and halve those again to get 16 pieces total. Mix the cornflour, ground pepper, and flaky sea salt on a plate. Gently toss each tofu piece in the mixture until evenly coated.
- Stir-Fry the Vegetables: Heat 1 tablespoon of sunflower oil in a wok over medium-high heat. Add the sliced red peppers and small broccoli florets. Stir-fry for a few minutes until they start to soften. Add the beansprouts and soy sauce, then cook for another 1-2 minutes, ensuring the vegetables remain crisp. Drizzle a little sesame oil over the vegetables and remove from heat.
- Fry the Tofu: Heat the remaining 1 tablespoon of sunflower oil in a large non-stick frying pan over medium heat. Fry the coated tofu pieces for about 5 minutes on each side until they turn golden and crisp.
- Serve: Arrange the crispy tofu pieces on top of the stir-fried vegetables. Scatter with fresh coriander leaves and serve immediately for a delicious, crunchy meal.
Notes
- Pressing the tofu is essential to remove excess moisture and helps achieve a crispier texture when frying.
- Using a mix of Sichuan and black peppercorns adds depth and a mild heat to the seasoning.
- Adjust the amount of soy sauce to taste, keeping it low-sodium for a healthier option.
- The vegetables can be varied based on preference or seasonal availability.
- This dish is best served immediately to enjoy the contrast of crisp tofu and crunchy vegetables.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: Salt & Pepper Tofu, Stir-fry, Crispy Tofu, Vegetarian Chinese Recipe, Healthy Tofu Dish
