Salt And Pepper Tofu Recipes

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SALT & PEPPER TOFU



Salt & pepper tofu image

Use both types of peppercorns for our salt & pepper tofu if you can, for a tongue-tingling kick and a spicy warmth. The dish is great for a Chinese banquet

Provided by Cassie Best

Categories     Dinner, Side dish, Supper

Time 35m

Number Of Ingredients 10

396g pack firm tofu
2 tbsp cornflour
1 tsp Sichuan or black peppercorns (or a mixture of the two), ground to a powder
2 tbsp sunflower or vegetable oil
2 red peppers , sliced
¼ broccoli head, cut into very small florets
100g beansprouts
2 tsp low-salt soy sauce
sesame oil , for drizzling
handful of coriander , leaves picked

Steps:

  • Drain the tofu, wrap loosely in kitchen paper and put on a plate. Rest a chopping board on top. If you're using a light chopping board, weigh it down with a couple of cans - a heavier chopping board will be sufficient on its own. Leave for 10-20 mins until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.
  • Cut the tofu in half down the centre like a book. Cut each piece into four triangles, as you would a piece of toast, then in half again to give you 16 pieces in total. Mix the cornflour, ground pepper and 1 tsp flaky sea salt on a plate. Gently turn each piece of tofu in the cornflour mix to coat.
  • Heat 1 tbsp oil in a wok. Stir-fry the peppers and broccoli for a few minutes, to soften a little. Add the beansprouts and soy sauce. Cook for another 1-2 mins, making sure the veg still has a nice crunch. Drizzle with a little sesame oil.
  • Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 mins on each side until crisp. Serve on top of the vegetables, scattered with the coriander.

Nutrition Facts : Calories 254 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium

SALT AND PEPPER TOFU



Salt and Pepper Tofu image

I'm not a vegetarian, although I used to be one for 13 years, and even though I eat meat, I like to try to use meat sparingly. I love baked tofu, but most of the recipes I've come across are soy sauce marinades. I love the taste, but the sodium is just to high to do often. While looking for other tofu recipes, I found this one. With this recipe, they suggest sauteing in a pan. However, I like to bake mine. Just put some parchment paper down on a pan and bake until a little golden and crispy (usually about 20-30 min.) This is from the website eatmedelicious.com

Provided by redjonesy

Categories     Asian

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb extra firm tofu, drained
1 jalapeno pepper, minced
2 garlic cloves, minced
1 teaspoon fresh ginger, peeled and minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon five-spice powder
2 tablespoons olive oil
4 green onions, chopped

Steps:

  • With a sharp knife, cut tofu, lengthwise into thirds. Place side-by-side on an absorbent towel and cover with an additional towel. Place a heavy pot on top of the towels to get as much water out of the tofu as possible. If you can let it set like that for 20-30 minutes, great. If not, just get out as much water as you can.
  • Cut tofu into 1" cubes.
  • In a large bowl, combine jalapeño, garlic, ginger, salt, pepper, sugar and five-spice powder. Stir well and add tofu cubes. Toss until tofu cubes are well coated on all sides.
  • In a large skillet, heat oil and add tofu (and spices). Cook on medium-low heat, 8 minutes, turning cubes every 1-2 minutes. Add green onions and cook an additional 2 minutes, until tofu is golden brown.

Nutrition Facts : Calories 151.7, Fat 11.5, SaturatedFat 1.9, Sodium 597.9, Carbohydrate 4.9, Fiber 1.6, Sugar 2.2, Protein 9.7

CHINESE SALT AND PEPPER TOFU



Chinese Salt and Pepper Tofu image

Make and share this Chinese Salt and Pepper Tofu recipe from Food.com.

Provided by PalatablePastime

Categories     Soy/Tofu

Time 1h18m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb firm tofu
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon fresh ground black pepper
3 tablespoons cornstarch
3 tablespoons vegetable oil

Steps:

  • Drain the tofu: Place several paper towels on a cutting board; place the tofu on the cutting board, and then place a heavy object such as a plate or book on top.
  • Drain the tofu for at least 15 minutes, changing the paper towels as required (If possible, it's helpful to tilt the cutting board so that the water drains directly into the sink).
  • Cut the tofu into cubes.
  • Mix together the tofu with the salt, garlic powder, and black pepper, and allow to marinate for 1-2 hours in the refrigerator.
  • Toss the tofu cubes with cornstarch to coat.
  • Heat oil in wok or large skillet.
  • Carefully add the tofu to the wok, add fry in small batches until tofu is golden; drain on paper toweling, and serve hot.
  • Serve with Asian condiments, if desired.

SALT AND PEPPER TOFU



Salt and Pepper Tofu image

Provided by Pauline Nguyen

Categories     Appetizer     Side     Sauté     Vegetarian     Dinner     Deep-Fry     Vegan     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

1/2 pound tofu pillows (Chinese-style pressed firm tofu)
Oil, for deep-frying
2 scallions, sliced
1 bird's-eye chile, sliced
1 teaspoon ground garlic
Salt and pepper seasoning mix

Steps:

  • Cut the tofu into 1 1/2 by 3/4-inch pieces and place on a cloth to dry. Put enough oil in a wok to deep-fry the tofu and heat to 350°F, or until a cube of bread dropped in the oil browns in 15 seconds. Deep-fry the tofu for about 5 minutes, or until it is golden and very crisp. Once all of the tofu is cooked, remove the oil from the wok and reserve for later use.
  • Place 2 teaspoons of oil back into the wok and place over high heat. Add the scallions, chile, and garlic, stir-fry for 30 seconds, then return the tofu to the wok. Toss to combine the flavors and season with the salt and pepper seasoning mix. Serve with salt, pepper, and lemon dipping sauce or vegetarian dipping sauce .

SIMPLE OVEN-ROASTED TOFU



Simple Oven-Roasted Tofu image

This is a very easy and versatile recipe for oven-roasted tofu. Seasoned simply with olive oil, salt, pepper and a few pantry staple spices. Perfect for lunch, dinner, in salads or as a side.

Provided by Jonathan Melendez

Categories     Soy/Tofu

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 lb extra firm tofu
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon chili powder

Steps:

  • Open tofu package and drain off the liquid. Place a few paper towels on a small baking sheet and lay the tofu block on top. Place a few more paper towels on top of the tofu, and then place a heavy cast iron skillet to press out the liquid. Alternatively you can also top with a plate and a few heavy cans to apply weight.
  • Allow the tofu to press at room temperature for 30 minutes to ensure that a lot of that excess moisture is removed.
  • Preheat oven to 400°F.
  • Once the tofu has been fully pressed, remove the skillet and discard the paper towels. Slice the tofu into 1-inch cubes and transfer to a large bowl.
  • Drizzle with olive oil and season with salt, pepper, granulated garlic, onion and chili powder. Gently toss to evenly combine. Transfer the tofu to a well greased baking sheet in a single layer.
  • Roast for 15 minutes and then remove from the oven and flip the tofu over. Return to the oven and roast until golden brown and crispy, a further 15 minutes. Serve immediately and enjoy!

Nutrition Facts : Calories 145.5, Fat 11.6, SaturatedFat 1.9, Sodium 601.6, Carbohydrate 3.3, Fiber 1.4, Sugar 0.8, Protein 9.6

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