Name: Salt and pepper tofu
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4
Ingredients: 1/4 cup (35g) plain flour; 2 teaspoon sea salt; 1 teaspoon chilli flakes; 1/2 teaspoon ground black pepper; 500 gram firm tofu, drained and cubed; 1/3 cup (80ml) rice bran oil; 4 clove garlic, finely sliced; 1/2 cup (75g) cashews; 1 bunch choy sum; 4 yellow squash, cut into sixths; 2 tablespoon soy sauce, to serve

Salt and pepper tofu

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Serves 4

Prep

10M

Cook

23M

Total

33M

Ingredients

1/4 cup (35g) plain flour

2 teaspoon sea salt

1 teaspoon chilli flakes

1/2 teaspoon ground black pepper

500 gram firm tofu, drained and cubed

1/3 cup (80ml) rice bran oil

4 clove garlic, finely sliced

1/2 cup (75g) cashews

1 bunch choy sum

4 yellow squash, cut into sixths

2 tablespoon soy sauce, to serve

Method

1.In a bowl combine flour, salt, chilli and pepper. Add tofu and coat in seasoned flour.

2.Heat 1/4 cup of rice bran oil in a wok on high. Cook tofu for 5 minutes in batches, turning, until golden. Drain on paper towel.

3.Wipe out wok. Heat remaining oil on medium. Saute garlic and cashews for 2-3 minutes, until coloured. Add vegetables and cook for 3-5 minutes, until tender. Stir in tofu. Serve drizzled with soy sauce.

Drain tofu and if time permits, press lightly with a plate for a short while, to remove some of excess liquid. Using an oil that can reach a high temperature without burning is important when it comes to frying tofu. Rice bran oil is perfect for this.
Note

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Ingredients

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