Salt & Pepper Tofu
Salt & Pepper Tofu



  • 400g pack of firm tofu, drained and patted dry
  • 2 tbsp cornflour
  • 1 tsp Sichuan peppercorns, ground
  • 2 tbsp veg oil
  • 2 red peppers, thinly sliced
  • ¼ broccoli, cut into small florets
  • 100g bean sprouts
  • 2 tsp soy sauce
  • Sesame oil
  • Coriander, chopped
  • Cut the tofu into 16 triangles. Mix the cornflour, Sichuan pepper, and 1 tsp sea salt flakes on a plate. Gently turn the tofu in the mixture to coat. Heat 1 tbsp of oil in a wok, and stir-fry the broccoli and peppers to soften for a minute or two. Add the soy sauce and beansprouts, and cook for 2 mins more. Drizzle with sesame oil.
  • In a separate pan, heat the remaining oil and fry the coated tofu for 5 mins on each side, or until nice and crisp. Serve on top of the stir-fried vegetables, and scatter with coriander.
20 mins
4 serving

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