Salt and pepper tofu

Name: Salt and pepper tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Firm tofu, pressed and cut into 2cm cubes; 40 g Cornflour; 2 g Sichuan peppercorns, toasted and ground; 1 g Chinese five spice; 3 g Salt; 1 g Black pepper; 100 ml Vegetable oil, for shallow frying; 0.2 Garlic, finely chopped; 1 Fresh chillies, sliced; 0.5 Peppers, green, finely diced; 3 Spring onions, sliced

Crisp, golden tofu cubes tossed with garlic, chilli, spring onion and a hit of Sichuan pepper, just like the Chinese takeaway favourite. Naturally vegan and gluten-free.

Ingredients

400 g Firm tofu, pressed and cut into 2cm cubes
40 g Cornflour
2 g Sichuan peppercorns, toasted and ground
1 g Chinese five spice
3 g Salt
1 g Black pepper
100 ml Vegetable oil, for shallow frying
0.2 Garlic, finely chopped
1 Fresh chillies, sliced
0.5 Peppers, green, finely diced
3 Spring onions, sliced

Method

Pat the tofu very dry. Mix the cornflour with half the salt and toss the tofu in it until coated all over. Mix the ground Sichuan pepper, five spice, black pepper and remaining salt in a small bowl.
Heat the oil in a large frying pan or wok and fry the tofu in batches for 6–8 minutes, turning, until crisp and golden. Drain on kitchen paper.
Pour off all but a tablespoon of oil. Fry the garlic, chilli, green pepper and spring onions for a minute, then return the tofu, sprinkle over the spice salt and toss well. Serve hot.