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
Prep:15 mins
Serves 4
396g pack firm tofu2 tbsp cornflour1 tsp Sichuan or black peppercorns (or a mixture of the two), ground to a powder2 tbsp sunflower or vegetable oil2 red peppers, sliced¼ broccoli head, cut into very small florets100g beansprouts2 tsp low-salt soy saucesesame oil, for drizzlinghandful of coriander, leaves picked
STEP 1Drain 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.STEP 2Cut 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.STEP 3Heat 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.STEP 4Heat 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.
