Crispy salt and pepper tofu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Press totu Cut the tofu block in half horizontally to form 2 steaks. Place them side by Side and wrap in a tea towel. Place a cast-iron frying pan or something heavy on top to press out the excess water and set aside tor 30 minutes, Cut the tofu into 2 cm cubes. Secret salt and pepper spice mix - Mix the ingredients in a small bowl, Toss totu - Place the tofu cubes in a bowl, sprinkle with 3A teaspoon of the spice rin, then toss to coat. Sprinkle the cornflour over, then toss to coat - this should be enough to lighty coat the tofu pieces so they feel dry. If required, add more cornflour. Proceed to cooking immediately - don't leave them sitting around Crispy tofu - Heat 2 tablespoons of oil in a 28 cm non-stick frying pan over high heat. Using your hands, shake the excess cornflour off the tofu, then place in the pan in a single layer. Start tossing the tofu cubes gently using a plastic spatula and a wooden spoon - toss at least every 10 seconds for 3 minutes, using the spatula to scoop up and fip. If the tofu is browning too quickly, lower the heat, After 3 minutes, drizzle with another tablespoon of ofil, then toss for further 3 minutes until light golden and crispy. Crispy aromatics - Turn the heat down to medium-high. Add the garlic and the white part of the green onion to the frying pan. Toss everything a few times, then add the chilli and toss for 1 minute until the garlic is golden and crispy. Lower the heat if the garlic is browning too quickly. Seasoning - Push the tofu together, then sprinkle with 1 1/4 teaspoons of the spice mix. Toss a few times to coat the tofu. Serve - Pile the tofu in a bowl, then scrape the tasty little bits of garlic and chillifrom the pan and sprinkle these over the top. Taste a tofu cube (sorry to have to ask that of you!) and sprinkle with more spice mix, if desired. (You will have some spice mix left over.) Sprinkle with the reserved green part of the green onions and serve immediately, while hot and crispy! Add a side of Chinese Fried Rice (page 120) or steamed Asian greens with Asian Sesame Dressing (page 333) to complete your meal. more ely te and nely en chilli* ced ER <ing salt) pepper NOTES 1. Use firm or hard tofu - soft tofu will crumble when tossed. Pressing out the excess water helps make the tofu crispier. 2, Not to be confused with cooking salt", which is the standard salt I use throughout this cookbook. Table salt is finer-grained, which is ideal for this dish to create the dustlike sprinkle used to season the tofu. Don't have table salt? Just grind Up cooking salt in your mortar and pestle! 3. By spatula, I mean an egg flip so you can. scoop and flip plenty of tofu cubes in one go. LEFTOVERS Fridge 3 days though best made fresh so the tofu is crispy!