Salt and pepper tofu

Vegan Asian cuisine lunch
Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free

This simple yet sensational dish serves as a perfect side to elevate any meal. Give your taste buds a treat with this easy-to-make recipe that promises to add a delicious twist to your weeknight dinners. With only a few ingredients, this whole dish comes together in less than 30 minutes, making it perfect for a quick dinner when you still want something special.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 people

Spice mix
1 tsp salt
½ tsp garlic powder
½ tsp 5-spice mix
½ tsp white pepper
1 pinch cayenne pepper
Marinade
135 g Maizena cornflour
1 tsp salt
½ tsp garlic powder
½ tsp 5-spice mix
½ tsp white pepper
To deep-fry
  oil, for deep-frying
1 kg tofu, plain, cut into cubes
To serve
1  spring onion incl. green part, cut into thin rings
1  green chilli, cut into rings
1  red chilli, cut into rings

How it's done

Spice mix

Mix the salt with all the other ingredients, set aside.

Marinade

Mix the cornflower and remaining ingredients in a bowl, set aside.

Preheat the oven to 60 °C, warm the platter and plates.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 170 °C. Toss the tofu in the corn starch marinade in batches, place in the hot oil using a slotted spoon, fry for approx. 4 mins. until golden brown, turning occasionally. Remove the tofu, drain briefly on kitchen paper, place in a bowl, sprinkle with a little of the reserved spices, mix carefully, keep warm. Add any remaining spice mix at the end.

To serve

Sprinkle the tofu with the spring onion and chilli, serve.

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