SALT AND PEPPER TOFU
I'm not a vegetarian, although I used to be one for 13 years, and even though I eat meat, I like to try to use meat sparingly. I love baked tofu, but most of the recipes I've come across are soy sauce marinades. I love the taste, but the sodium is just to high to do often. While looking for other tofu recipes, I found this one. With this recipe, they suggest sauteing in a pan. However, I like to bake mine. Just put some parchment paper down on a pan and bake until a little golden and crispy (usually about 20-30 min.) This is from the website eatmedelicious.com
Provided by redjonesy
Categories Asian
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp knife, cut tofu, lengthwise into thirds. Place side-by-side on an absorbent towel and cover with an additional towel. Place a heavy pot on top of the towels to get as much water out of the tofu as possible. If you can let it set like that for 20-30 minutes, great. If not, just get out as much water as you can.
- Cut tofu into 1" cubes.
- In a large bowl, combine jalapeño, garlic, ginger, salt, pepper, sugar and five-spice powder. Stir well and add tofu cubes. Toss until tofu cubes are well coated on all sides.
- In a large skillet, heat oil and add tofu (and spices). Cook on medium-low heat, 8 minutes, turning cubes every 1-2 minutes. Add green onions and cook an additional 2 minutes, until tofu is golden brown.
Nutrition Facts : Calories 151.7, Fat 11.5, SaturatedFat 1.9, Sodium 597.9, Carbohydrate 4.9, Fiber 1.6, Sugar 2.2, Protein 9.7
SALT & PEPPER TOFU
Use both types of peppercorns for our salt & pepper tofu if you can, for a tongue-tingling kick and a spicy warmth. The dish is great for a Chinese banquet
Provided by Cassie Best
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Drain the tofu, wrap loosely in kitchen paper and put on a plate. Rest a chopping board on top. If you're using a light chopping board, weigh it down with a couple of cans - a heavier chopping board will be sufficient on its own. Leave for 10-20 mins until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.
- Cut the tofu in half down the centre like a book. Cut each piece into four triangles, as you would a piece of toast, then in half again to give you 16 pieces in total. Mix the cornflour, ground pepper and 1 tsp flaky sea salt on a plate. Gently turn each piece of tofu in the cornflour mix to coat.
- Heat 1 tbsp oil in a wok. Stir-fry the peppers and broccoli for a few minutes, to soften a little. Add the beansprouts and soy sauce. Cook for another 1-2 mins, making sure the veg still has a nice crunch. Drizzle with a little sesame oil.
- Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 mins on each side until crisp. Serve on top of the vegetables, scattered with the coriander.
Nutrition Facts : Calories 254 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium
SALT AND PEPPER TOFU
The joy of Chinese salt and pepper tofu is the contrasting crispy-on-the-outside, pillowy-on-the-inside textures. There is no need to press the tofu - a quick pat down with a kitchen towel is all that's needed - as the moisture actually helps to keep the interior soft and tender. While potato or tapioca starch is often used for a light batter, nothing beats the accessibility and affordability of cornstarch to produce an enviable crunch. There are many versions of salt and pepper seasoning in Chinese cuisine - some contain Sichuan peppercorns or fennel seeds - but in this recipe, a spicy-sweet combination of white pepper, sugar, ground ginger and five-spice powder shines (See Tip).
Provided by Hetty McKinnon
Categories dinner, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the seasoning, combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl, and stir to combine. Set aside.
- Place the drained tofu onto a clean kitchen towel and pat dry. Cut the tofu into ¾-inch cubes.
- Scatter ¼ cup of the cornstarch onto a large plate or sheet pan. Carefully place the tofu cubes onto the cornstarch, then scatter the remaining cornstarch on top of the tofu. Using clean hands, gently dab each side of the tofu into the cornstarch until it is coated on all sides.
- Line a large plate with a paper towel or a clean kitchen towel.
- Heat a large (12-inch) nonstick or well seasoned cast-iron skillet on medium-high. Add 3 tablespoons of neutral oil and heat until the oil shimmers. Making sure the tofu pieces are not touching each other (you may need to work in batches), add the coated tofu to the skillet and cook for 2 to 3 minutes on each side until the tofu is golden and crispy. Remove and place on the paper or kitchen towel to absorb excess oil. Continue with remaining tofu, adding more oil as needed.
- The empty skillet should still have a small amount of oil, but if it doesn't, add 1 tablespoon more of oil. With the skillet over medium heat, add the scallions and pepper and stir-fry for 30 to 60 seconds until softened and fragrant. Remove with a slotted spoon and drain on the same paper or kitchen towel.
- Transfer the tofu to a plate and sprinkle with about half of the salt and pepper seasoning. Top with scallions and pepper. Serve with rice and the remaining salt and pepper seasoning.
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