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