This Easy Healthy Vegan Salt & Pepper Tofu is the perfect dish for when you are missing Chinese takeaway. It’s much healthier too, and it tastes fantastic. This dish will definitely fix your cravings.
Crispy Salt and Pepper Tofu is a popular Chinese dish. The tofu cubes have a super crispy exterior and a soft and silky center. The dish is very easy to make and ready in less than an hour.
When we go to Chinese restaurants, one of our favorite dishes to order is crispy salt and pepper tofu. But it’s also quite easy to prepare at home.
What I love about the dish is the contrast between the incredibly crunchy exterior and soft, silky interior.
PRESSING THE TOFU:
Pressing tofu in my opinion is important only, if you are using extra firm tofu. I always tend to buy extra firm tofu, as it saves me the trouble of having to press it. I just drain the water, and let it sit over the sink for 4-5 minutes.
If you are not using an extra firm tofu, then pressing is advised.
This salt and pepper tofu is super easy to make, and tastes amazing!
Let’s have some Chinese!
Do let me know how you found this Easy Healthy Vegan Salt & Pepper Tofu if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
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More Vegan Tofu Recipes:
1. Easy Gluten-Free Chili-Glazed Tofu
2. Easy Oil-Free Crispy Vegan Tofu Nuggets
3. Easy Healthier Vegan Tofu Gnocchi
Easy Healthy Vegan Salt & Pepper Tofu
- 15 oz/396g pack firm tofu
- 2 tbsp cornflour
- 1 tsp Sichuan or black peppercorns or a mixture of the two, ground to a powder
- 2 tbsp sunflower or vegetable oil
- 2 red peppers sliced
- ¼ of a broccoli head
- 1/4 head of broccoli cut into very small florets
- 1/4 cup 100g beansprouts
- 2 tbsp low-salt soy sauce use tamari for gluten-free
- sesame oil for drizzling
- a handful of coriander leaves picked
- 1 teaspoon sea salt
- Drain the tofu, wrap loosely in kitchen paper and put on a plate. Rest a chopping board on top. If you’re using a light chopping board, weigh it down with a couple of cans – a heavier chopping board will be sufficient on its own. Leave for 10-20 mins until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.Alternatively, use extra firm tofu and you can skip the first step.
- Cut the tofu in half down the center like a book. Cut each piece into four triangles, as you would a piece of toast, then in half again to give you 16 pieces in total. Mix the cornflour, ground pepper, and 1 tsp flaky sea salt on a plate. Gently turn each piece of tofu in the cornflour mix to coat.
- Heat 1 tbsp oil in a wok. Stir-fry the peppers and broccoli for a few minutes, to soften a little. Add the beansprouts and soy sauce. Cook for another 1-2 mins, making sure the veg still has a nice crunch. Drizzle with a little sesame oil.
- Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 mins on each side until crisp. Serve on top of the vegetables, scattered with the coriander.
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