Salt Pepper Tofu Recipes

Steps:

• With a sharp knife, cut tofu, lengthwise into thirds. Place side-by-side on an absorbent towel and cover with an additional towel. Place a heavy pot on top of the towels to get as much water out of the tofu as possible. If you can let it set like that for 20-30 minutes, great. If not, just get out as much water as you can.
• Cut tofu into 1" cubes.
• In a large bowl, combine jalapeño, garlic, ginger, salt, pepper, sugar and five-spice powder. Stir well and add tofu cubes. Toss until tofu cubes are well coated on all sides.
• In a large skillet, heat oil and add tofu (and spices). Cook on medium-low heat, 8 minutes, turning cubes every 1-2 minutes. Add green onions and cook an additional 2 minutes, until tofu is golden brown.

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 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.

Steps:

• Cut the tofu into 1 1/2 by 3/4-inch pieces and place on a cloth to dry. Put enough oil in a wok to deep-fry the tofu and heat to 350°F, or until a cube of bread dropped in the oil browns in 15 seconds. Deep-fry the tofu for about 5 minutes, or until it is golden and very crisp. Once all of the tofu is cooked, remove the oil from the wok and reserve for later use.
• Place 2 teaspoons of oil back into the wok and place over high heat. Add the scallions, chile, and garlic, stir-fry for 30 seconds, then return the tofu to the wok. Toss to combine the flavors and season with the salt and pepper seasoning mix. Serve with salt, pepper, and lemon dipping sauce or vegetarian dipping sauce .