Salt and pepper tofu recipe

51 ratings

Derek Sarno says, "Sharing dishes are great when you have friends round for dinner and this flavour-packed tofu recipe won't disappoint!" See method

Ingredients

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

of the reference intake
Carbohydrate 14.9g Protein 11.3g Fibre 2.8g

Mix all the dipping sauce ingredients in a small dish and set aside until ready to serve.
Pat the tofu dry with kitchen paper. Slice into 1cm pieces, then halve each slice along the diagonal into triangles.
In a bowl, mix the cornflour, onion and garlic granules, spices and seasonings. Dip each tofu triangle in the cornflour mix, ensuring it's evenly coated. Pat off any excess; set aside. Reserve the remaining cornflour mix.
Place a large, heavy-based frying pan over a medium-high heat and add the oil. Carefully add the tofu and cook for 3 mins each side or until golden. Remove with a slotted spoon or tongs and drain on kitchen paper.
Toss the broccoli in the remaining cornflour mixture, shake off any excess and add the broccoli to the hot pan. Cook for 5 mins, stirring regularly, until lightly charred but still crunchy. Return the tofu to the pan, add most of the chillies and spring onions and toss to mix. Cook for 2 mins, stirring occasionally, until everything is hot.
Transfer to a serving plate. Garnish with the reserved spring onions and chillies, then grind over some more black pepper and serve with the dipping sauce.

Tip: Leftovers can be stored in the fridge in an airtight container for up to 2 days.