September 4, 2021

Salt and Pepper Tofu

History and the Story Behind Tofu

About 2000 years ago, the first mention of tofu-making was made in the Chinese Han dynasty. Legend credits Anhui Prince Liu An (179–122 BC) with its invention. The Nara period (710-794), when tofu was introduced to Japan, is considered to be the beginning of tofu production. The basic dish prepared in China as a healthy snack is Salt & Pepper Tofu.

Ingredients

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

Method

STEP 1: Drain the tofu, wrap loosely in kitchen paper, and place on a plate. On top, rest a cutting board. Use a couple of cans to weigh down a lightweight chopping board – a heavier cutting board will be sufficient on its own. Let the cloth sit for 10-20 minutes until it feels wet from the excess liquid. Tofu that has been pressed in this manner will have a firmer texture once cooked.
STEP 2: Cut the tofu in half down the middle. Make four triangles out of each piece, just like you would for toast, then cut each in half again to create 16 pieces in total. On a plate, mix corn flour, pepper, and 1 tsp flaky sea salt. To coat the tofu, turn it gently in the corn flour mix.
STEP 3: In a wok, heat 1 tbsp. oil. To soften the broccoli and peppers, stir-fry them briefly. Soy sauce and beansprouts should be added. Be sure the veg still has a nice crunch after another 1-2 minutes of cooking. Sesame oil can be drizzled on top.
STEP 4: Cook the coated tofu for 5 minutes on each side in the remaining sunflower oil in a large nonstick frying pan. Scattered with the coriander, serve over the vegetables.

Nutrition

Calories: 260kcal (13%) Carbohydrates: 14g (5%) Protein: 10g (20%) Fat: 19g (29%) Saturated Fat: 12g (60%) Sodium: 771mg (32%) Potassium: 36mg (1%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 30IU (1%) Vitamin C: 4mg (5%) Calcium: 131mg (13%) Iron: 2mg (11%)