Crispy Salt & Pepper Tofu Bowl
Cornflour-dusted tofu cubes fried until shatteringly crisp, tossed with garlic, chili and spring onion, over jasmine rice with stir-fried greens. Vegan crispy fakeaway, 30 minutes.
30 minEasy~821 kcal / servingChinese
Contains soyContains sesame
Nutrition
821 kcal
Calories
50 g
Protein
81 g
Carbs
33 g
Fat
Estimated, per serving
Good to know
Contains soyContains sesame
Ingredients · per serving
- 1 tsp Chili oil
- 4 cloves Garlic
- 1 tsp Sea salt
- 3 tbsp Sunflower oil
- ½ tsp Sichuan peppercorns
- 1 tbsp Sesame oil
- 150 g Pak choi
- 1 tsp White pepper
- 1 tbsp Soy sauce
- 60 g Cornflour
- 300 g Firm tofu
- 2 stalks Spring onion
- 1 tsp Sesame seeds
- ½ tsp Five-spice powder
- 75 g Jasmine rice
- 1 small Red chili
Instructions
- Rinse the jasmine rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Drain the tofu, wrap in 4 sheets of kitchen paper, press firmly for 5 minutes. Cube into 2cm pieces.
- Make the salt & pepper mix: combine cornflour, sea salt, ground white pepper, Sichuan peppercorns (toasted and crushed) and Chinese five-spice in a wide bowl.
- Toss the tofu cubes in the salt & pepper mix until each is dusted dry-white.
- Heat 3 tbsp sunflower oil in a wide non-stick pan over medium-high heat. Fry the tofu 3 min per side (12 min total — 4 sides) until each face is deep gold and crisp on all surfaces. Lift onto kitchen paper.
- Wipe the pan. Add 1 tbsp sesame oil. Add the sliced garlic and red chili. Stir 30 seconds.
- Add the pak choi or bok choy with a splash of water. Cover 60 sec to wilt. Season with soy sauce.
- Build the bowls: rice as base. Top with the salt & pepper tofu and the greens. Scatter sliced spring onion, sesame seeds and an extra sprinkle of salt + pepper. Sliced chili and chili oil for those who want heat.
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