Share this recipe

    Customer recipe
  • By sidey
  • View all recipes by sidey
  • Save to your scrapbook
  • Save to your scrapbook

    Chilli Salt Crusted Tofu with wilted greens and black bean sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Chilli Salt Crusted Tofu with wilted greens and black bean sauce

    It is a bit of a fiddle to make the first time. The black bean sauce makes enough for two meals and keeps well in the fridge for a week or two.

    • Total time: 2hrs

    Serves: 2


    • For the salt crust:
      12 large dried chillies
      12 black peppercorns
      2 tspns sea salt crystals
      2 tbspns uncooked basmati rice

      For the blackbean sauce
      2 tspns dried blackbeans
      30ml vegetable oil
      1/2 tspn sesame oil
      5 cloves garlic. minced
      2 tspns minced ginger
      4 red birds eye chillies, finely sliced
      25ml chinese rice wine - or sherry if you have none, though it's easy to buy in chinese food shops
      25ml ginger juice, made by putting 6 tbspns minced ginger into a blender with a splash of water, blend for a minute, then press the pulp through a very fine sieve to extract the juice
      75ml sweet soy - kecap manis
      150ml water
      1 tspn sea salt
      50g garlic chives
      500g pak choy or other chinese greens
      1 tbspn peanut oil
      800g firm beancurd, cut into 8 cubes

      Oil for deep frying


    1. To make the chilli salt crust, dry roast the dried chillies, peppercorns, salt and rice over a gentle heat until slightly coloured and aromatic. Put to one side till cool, then grind to a powder.
    2. To make the black bean sauce, soak the black beans for 30 minutes. Heat the vegetable and sesame oils in a pan over a moderate heat and fry the garlic, ginger and chilli for a minute till fragrant then add the drained blackbenas, rice wine, ginger juice,sweet soy and water and bring to a boil, then simmer for 3-4 minutes. Add the salt, then taste and adjust seasoning.
    3. Heat the peanut oil in a pan and add the separated and washed chinese leaves. Cover with a lid and allow to wilt. Drain.
    4. Meanwhile, heat enough vegetable oil in a pan to deep fry the tofu. Coat the beancurd cubes in the chilli salt, then fry a few at a time for 3 minutes or so until pale goled and crisp on the surface. They will float to the top when cooked. Remove carefully with a slotted spoon onto kitchen paper and cook the remainder.
    5. Stir the garlic chives into the blackbean sauce. Arrange steamed greens onto a plate, spoon over blackbean sauce then top with fried beancurd. Add a dollop of chilli jam if you have some, for a lovely starter. Rice for a main course.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars