Chinesesaltandpeppertofu Recipes

Steps:

• 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.
• Cut the tofu in half down the centre 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.

Steps:

• Drain, dry and cut tofu into one inch chunks-You can freeze the tofu the night before to get a more"chicken-like" texture, if desired.
• Mix egg with 3 Tbs of water.
• Dip tofu in mixture.
• Sprinkle cornstarch over tofu to completely cover.
• Heat oil in pan and fry tofu pieces until golden brown and set aside.
• Drain oil.
• Heat 3 Tbs vegetable oil in pan on medium heat and add onions, ginger and garlic, cook for about two minutes (be careful not to burn garlic).
• Add vegetable stock, soy sauce, sugar, red pepper flakes and vinegar.
• Mix 2 Tbs of water and 1 Tbs cornstarch and pour into mixture, stirring well.
• Add fried tofu and coat evenly.
• Serve immediately with steamed broccoli over your choice of rice.

Steps:

• Press tofu to remove excess moisture. To do so, line a plate with several paper towels. Place tofu on paper towels and top with two or three more paper towels. Place three or four more plates on top of the tofu, making sure they're well-balanced. Drain for 20 - 30 minutes, checking occasionally to make sure plates are still balanced (toppling plates = bummer!)
• Remove tofu from paper towels. Place on cutting board and cut tofu into squares or rectangles, as desired.
• Add the vegetable or canola oil to a large skillet over medium-high heat.
• Add the corn starch, 1/2 teaspoon salt and 1/4 teaspoon pepper to a large plate or shallow baking dish. Mix.
• Working in batches, dredge the tofu in the corn starch mixture, turning to coat evenly.
• Carefully add tofu to hot oil in skillet. Cook over medium-high for about 10 minutes, turning occasionally to brown all sides.
• Remove tofu from pan and place on several paper towels, blotting to remove excess oil.
• Serve as desired.

Steps:

• Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You'll need to fry the tofu pieces in a few batches so they don't stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
• Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.
• Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.

Steps:

• Drain the tofu: Place several paper towels on a cutting board; place the tofu on the cutting board, and then place a heavy object such as a plate or book on top.
• Drain the tofu for at least 15 minutes, changing the paper towels as required (If possible, it's helpful to tilt the cutting board so that the water drains directly into the sink).
• Cut the tofu into cubes.
• Mix together the tofu with the salt, garlic powder, and black pepper, and allow to marinate for 1-2 hours in the refrigerator.
• Toss the tofu cubes with cornstarch to coat.
• Heat oil in wok or large skillet.
• Carefully add the tofu to the wok, add fry in small batches until tofu is golden; drain on paper toweling, and serve hot.
• Serve with Asian condiments, if desired.