Chilli and Black Pepper Tofu

Not a fan of tofu? I bet you will be if you try this chilli and black pepper tofu! It's the perfect dish to convert anyone to tofu. Well, as long as you like chillies, garlic, black pepper and soy sauce!

Course Main Course

Cuisine vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 261kcal

Author Corina Blum

Ingredients

250 g tofu (firm or extra firm) cut into bite-sized cubes
2-3 tablespoon cornflour
4 large red chilli peppers cut into strips, discard some seeds to suit how hot you want it
1 onion cut into slices
8 spring onions cut into approximately 3cm long pieces
15 g fresh ginger cut into thin sticks
5 cloves garlic
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1.5 teaspoon sugar
1 tablespoon black peppercorns crushed
50 ml water or vegetable stock

Metric - US Customary

Instructions

If you have time, press the tofu for 30 minutes before cooking it. You can use a tofu press or wrap it in kitchen roll or a tea towl and place underneath a heavy saucepan to get rid of some of the moisture.
Heat about ½ cm of oil in a wok. Dip the cubes of tofu in the cornflour and then put in the wok. You may need to do this in two batches. Fry for about 4-5 minutes then turn over and fry for another 4;5 minutes or until each side is golden and crispy. Drain on kitchen paper.
Pour away most of the oil. Keep the temperature hot. Add the garlic, ginger, chilli and onion. Stir fry for about 2 minutes.
Add the black pepper, soy sauces, sugar and a little water or vegetable stock. Bring to the boil then add the tofu. Heat through then add the spring onions. Give a final stir then serve with rice.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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