From Cooking with Soy, Yoshiko Takeuchi, New Holland Publishers, 2013.
My partner had made a wonderfully creamy tofu. Some was left and needed to be used up so I decided on salt and pepper tofu.
The tofu was patted dry with a kitchen paper then cut into block shapes. I put a tablespoon of black pepper and a few shakings of white pepper into a mortar with some salt. They were pounded until well crushed. This was mixed with one tablespoon of plain flour and one tablespoon of cornflour. When it was fully combined the tofu blocks were dipped in it to completely cover them. They then went into hot oil to deep fry them until they were golden.
I do like salt and pepper tofu. They are crunchy on the outside and creamy inside and over all is the tang of the salt and the heat of the pepper. A dipping sauce was made of some sweet chilli sauce and lime juice.
Ease of cooking: ✔✔✔✔
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