Salt and Pepper Tofu
Salt and pepper tofu is a signature Cantonese cuisine that is really humble and yet delicious using the freshest ingredients.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- Rice bran oil (for pan frying)
- 750 g organic firm tofu (cut into 11/2 inch pieces)
- Steamed basmati rice (to serve)
- 2/3 cup corn starch
- 2 tsp Chinese five spice powder
- 1/2 tsp ground paprika
- 11/2 tsp salt
- 3 tbsp rice bran oil
- 5 clove garlic (finely minced)
- 2 spring onion ((shallots) finely sliced)
- a pinch salt
- 2 large fresh long red chillies (thinly sliced crosswise)
- 2 large fresh long green chillies (thinly sliced crosswise)
- 2/3 cup gluten free rice wine vinegar
- 11/2 tbsp stevia
- some balsamic vinegar (optional)
Instructions
- 1
Mix and combine well all the ingredients for the pickled chillies in a small bowl. Cover the bowl with cling wrap and set aside in the fridge for at least 1 hour or until ready to serve. Drain the pickled chillies before serving.
- 2
Heat up a small pot with the rice bran oil, pan fry the garlic on low heat until lightly golden, then add in the spring onion (shallots) and pinch of salt and briefly stir-fry for another 1 minute. Turn off the heat and set aside in a small bowl.
- 3
Heat up a non-stick frying pan with ½ inch of rice bran oil.
- 4
Coat each tofu piece with the flour mixture, shake off any excess flour, and pan-fry for 2 minutes on each side or until lightly golden brown on medium to low heat. Remove from pan drain on kitchen paper towel. Repeat the same process in 2 batches until all the tofu are cooked.
- 5
To serve, drizzle the tofu pieces with the garlic oil and garnish with the drained pickled chillies prepared in step 1.
- 6
Serve with steamed basmati rice.