Tofu can divide people – some either love it or hate it. I get it. If it’s not used well it can seem really boring. I love it and as a vego it’s a big part of my diet. I’m always drawn to seeing it on a menu when eating out. But it’s long been a bit of a mystery when using it at home.
My willingness to find out more led me to a miso and tofu class at Cornersmith on the weekend. Holy heck, I had no idea that it was SO DANG EASY to make tofu.
And let me tell you, homemade tofu tastes so much better than the packet stuff.
Over the next couple of weeks I’ll have a crack at making tofu at home (to prove to myself that I can do it without the guidance of a teacher) so I’ll share the recipe with y’all shortly. Until then, there’s this.
In the class we made a simple, country-style firm tofu and, determined to turn it into something that I’d love, I used the fresh tofu to cook up my go-to meal when I’m in a Chinese restaurant – salt and pepper tofu.
There are three important things to point out about this recipe.
- It’s SUPER easy to make,
- it’s crunchy and major tasty, and
- you’ll never need to order S&P tofu out again!
To give it an extra hit of flavour I used my homemade shiitake and porcini salt which worked a treat. If you want to keep it simple, stick with sea salt. I also went pretty heavy on the chilli flakes so go easy if you’re not a fan of the heat.
Tip: If you like, whip up a simple dippy sauce with some soy sauce, rice wine vinegar, sesame oil and sugar.
- 500g firm tofu
- 6 Tbs cornflour
- 1 tsp freshly ground black pepper
- 1 tsp shiitake and porcini salt
- 1 tsp dried chilli flakes
- 6 Tbs peanut oil
- 2 spring onions, finely sliced
- Place paper towels on the top and bottom of the tofu and top with something heavy to help drain all the liquid. If the tofu is wet, the cornflour won't stick to it.
- On a plate mix the cornflour, pepper, salt and chilli - the mix should be evenly speckled with seasoning so your tofu gets a good coating of flavour.
- Cut the tofu into cubes and pat dry with paper towels to remove any excess liquid.
- Roll the tofu cubes in the cornflour mix, covering each side.
- Heat a wok on medium-high heat and add the peanut oil. Cook the tofu in batches until golden and crisp.
- Remove the tofu from the wok and place on paper towels to drain any excess oil.
- Sprinkle the sliced spring onions on top and serve with rice.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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