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My Big News + Crispy Salt & Pepper Tofu recipe

Salt and Pepper Tofu is a classic Chinese dish that Nat and I like to order when we’re eat at Chinese restaurants but also make at home, when we feel like something tasty and crispy.

But first, I have an announcement to make.

I’m engaged!

Well it’s been three months but forgot to mention it here on the blog until now… I’m a bad blogger I know.

We’ve picked a date and the wedding is less than three months time. In fact, at the time this post is written we have 75 days before the wedding…crazy! Nevertheless, we’ve managed to have some the important wedding stuff organised, like my dress, the church, the venue, the photographer etc. Now it’s about organising the small details, which is probably is going to be as big of a job as the big stuff I think.

Crispy Salt & Pepper Tofu recipe
 
Prep time
Cook time
Total time
 
Delicious, crispy salt and pepper tofu that will make your Chinese grandmother proud
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 300 gram packet of firm tofu
  • ½ cup vegetable or canola oil
  • ½ cup corn starch
  • 2 tbsp tapioca starch
  • 1 tsp sea salt
  • ½ tsp ground pepper
  • A ziplock bag
Method
  1. Cut tofu into bite size pieces. Place on two layers or paper towels and top another two layer paper towels (you can also use a kitchen towel). Place a small chopping board on top of the tofu. s
  2. Meanwhile, mix corn starch, tapioca starch, salt and pepper in a ziplock bag.
  3. Heat the oil in a pan to medium-high heat.
  4. Add tofu pieces into the ziplock and shake gently to coat the tofu. Allow to sit for about a minute.
  5. Pan-fry tofu on one side until golden brown, for about 2-3 minutes, and the turn to the other side and cook for another 2 minutes.
  6. Drain on paper towel and keep warm (I normally place cooked tofu in a low temperature oven to keep them warm) while cooking the rest.

Now as far as the salt pepper tofu goes, you won’t believe how easy it is to make. All you need to is just cut, press, crumb, and pan-fry…and voila, a tasty, restaurant-worthy dish.

I use a ziplock to make the crumbing process less messy and so that I can just throw the leftover straight in the freezer. Less washing up = winning. Enjoy!

If you make this, I’d love to hear from you. Leave a comment below and let me know what you think. You can also follow me on Instagram and share your creation with me. Just tag me @passionatelykeren so I won’t miss your post.

Cheers,

Keren x

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