This easy salt and pepper tofu, inspired by the Sichuan dish, is crispy on the outside, soft and chewy on the inside, and perfectly flavoured. It’s delicious served over rice for a comforting ‘fakeout’ dinner!
Crispy salt and pepper tofu
Salt and pepper tofu originates from the Sichuan region of China and is known for its crispy texture paired with a soft and fluffy centre. I love serving it with rice, red chillies and cilantro.
How to make vegan salt and pepper tofu
Press the tofu
You want to start by pressing the tofu. Wrap it in a kitchen towel and place a heavy object on top. Set aside for 10 minutes. You don’t want to leave it for much longer because this will prevent a soft, silky texture inside the tofu cubes and it may come out dry.
Make the seasoning
Mix together cornstarch, salt and crushed Sichuan peppercorns. You can either buy Sichuan peppercorn powder, or make it yourself using a pestle and mortar. Feel free to also add other spices of your choice, such as paprika or cayenne pepper.
Recipe
Equipment
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Mixing bowl
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Frying pan or skillet
Ingredients
- 10 oz firm tofu
- ⅓ cup cornstarch
- ½ tsp salt
- ½ tsp Sichuan peppercorns
- 2 tbsp sesame oil to serve
- 1 large red chilli de-seeded and chopped
Instructions
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Wrap it in a kitchen towel and place a heavy object on top. Set aside for 10 minutes.10 oz firm tofu
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Mix together cornstarch, salt and crushed Sichuan peppercorns. Feel free to also add other spices of your choice, such as paprika or cayenne pepper.⅓ cup cornstarch, ½ tsp salt, ½ tsp Sichuan peppercorns
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Cut the tofu either into rectangular slabs or cubes, depending on personal preference. Transfer the cornstarch mixture to a plate or flat surface, and coat the tofu evenly on all sides.10 oz firm tofu
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Heat the vegan butter in a large frying pan or skillet. Add the tofu in a single layer, making sure not to overcrowd the pan. Fry over a medium-high heat for 3-4 minutes, then flip and cook for 3-4 minutes more, until evenly crispy and golden brown.10 oz firm tofu
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To serve, heat the sesame oil in a frying pan or skillet and add the chilli. Cook for 2-3 minutes, then drizzle over the tofu.2 tbsp sesame oil, 1 large red chilli
