Crispy salt and pepper tofu coated in cornflour, garlic, black pepper and sea salt, then pan-fried until golden. Finished with chilli, spring onion, sesame seeds and fresh coriander, it is crunchy, savoury and lightly spicy.
Ingredients
For the tofu
450 g firm tofu, pressed and cut into cubes
3 tbsp cornflour
1 tbsp rice flour or plain flour, optional for extra crunch
1 tsp sea salt flakes
1 tsp cracked black pepper
½ tsp white pepper, optional
½ tsp garlic powder
2–3 tbsp neutral oil
For the s&P topping
2 garlic cloves, finely chopped
1 long red chilli, finely sliced
2 spring onions, sliced
½ tsp sea salt flakes
½ tsp cracked black pepper
½ tsp chilli flakes, optional
1 tsp sesame seeds, optional
Fresh coriander, to serve
Method
Press the tofu for 10–15 minutes, then pat dry and cut into bite-sized cubes.
In a bowl, mix the cornflour, rice flour if using, sea salt, black pepper, white pepper and garlic powder. Add the tofu and gently toss until each piece is lightly coated.
Heat the oil in a large non-stick pan over medium-high heat. Add the tofu in a single layer and cook for 8–10 minutes, turning every few minutes, until crisp and golden on all sides. Remove from the pan.
In the same pan, add the garlic, chilli and spring onion. Cook for 1–2 minutes, stirring often, until fragrant and lightly golden.
Return the tofu to the pan. Sprinkle over the extra salt, pepper, chilli flakes and sesame seeds. Toss everything together for another minute until the tofu is coated in the garlicky salt and pepper mixture.
Serve warm with coriander, extra spring onion and your favourite dipping sauce.
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