Salt & pepper smoked tofu
A simple coating of cornflour transforms soft tofu into a crisp treat to rival any takeout.
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- 1 tsp Cooks’ Ingredients Szechuan Pepper
- 1½ tbsp cornflour
- ¼ tsp sea salt flakes, finely crushed
- 2 tbsp sunflower or vegetable oil
- 1 red Romano pepper, deseeded and sliced
- 225g pack The Tofoo Co. Smoked Tofu
- 6 Essential Salad Onions, cut into thirds
- 2 clove/s garlic, finely chopped
- 350g pack Thai sticky rice (ready-cooked)
- ¼ x 25g pack coriander (or try Thai basil) leaves only
- 2 tbsp ketjap manis or sweet chilli sauce, to serve
Coarsely grind the Szechuan pepper, then mix with the cornflour and salt and set aside.
Heat 1 tbsp oil in a large frying pan and cook the peppers over a high heat for 3 minutes, until just softened. Meanwhile, cut the tofu into 3 slices and pat dry. Cut each slice into 4 triangles, then dust in the seasoned flour
Move the peppers to a bowl. Add the remaining oil to the hot pan and cook the tofu slices for 3-4 minutes until golden on the underside. Turn the tofu over, add the salad onions and peppers to the pan and cook for 2-3 minutes more.
Add the garlic and cook for 1 minute more, or until the tofu is crisp. Heat the rice according to pack instructions. Serve the tofu and vegetables over the rice with a scattering of herbs and drizzle of sauce.
Taking the peppers out of the pan before adding the tofu will give the tofu breathing space to cook and avoid overcrowding the food. A must for crunchy stir fries.
Typical values per serving when made using specific products in recipe