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Thursday, July 7, 2011

Salt & Pepper

Vegan Chinese Salt and Pepper Tofu
Adapted from Veggie Belly
1 Block extra firm tofu, drained
4 TBS corn starch
1/2TSP or to taste freshly cracked black pepper
Sea salt
Peanut oil for frying

Salt and pepper are essentials in every cook's kitchen. These basic seasonings should be at the base of every savory dish, but can easily stand on their own.  Amazingly, just a little bit of fresh cracked pepper and good sea salt transforms a usually bland ingredient like tofu. This simple preparation can be enjoyed with a dipping sauce, but they are quite delicious on their own hot off the pan. Frying in vegetable or canola oil is fine, but using peanut oil adds a nice nutty flavor.
Pat dry the drained tofu. Cut into 1 inch cubes. Place the tofu cubes in a large bowl. Add corn starch, salt and pepper. Gently toss till the tofu pieces are very well coated.

In a skillet, pour enough oil so that it comes up 1/2 inch. Heat over medium-high heat.  Once the oil is hot, add the tofu in batches. If you fry too many at once they won’t crisp up. Fry the tofu pieces, flipping them around, so that all sides are golden brown. Drain on paper towels.

Serve immediately with stir-fried veggies, rice and a dipping sauce of your choice.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.