Salt & pepper tofu

Use each forms of peppercorns for our salt & pepper tofu if you

could, for a tongue-tingling kick and a spicy warm temperature.

The dish is exquisite for a Chinese banquet

1Drain the tofu, wrap loosely in kitchen paper and put on a plate.

Rest a chopping board on top. If you’re the usage of a

light slicing board, weigh it down with a couple of cans

a heavier reducing board can be enough on its personal.

Leave for 10-20 mins till the fabric feels wet from

the excess liquid. Pressing the tofu like this enables

to present it a more impregnable texture once cooked.

2Cut the tofu in half of down the centre like a ebook.

Cut every piece into four triangles, as you would a bit

of toast, then in 1/2 once more to present you 16 portions

in total. Mix the cornflour, ground pepper and 1 tsp flaky

sea salt on a plate. Gently flip each piece of tofu within the

cornflour mix to coat.

3Heat 1 tbsp oil in a wok. Stir-fry the peppers and broccoli for

a few minutes, to melt a little. Add the beansprouts and soy sauce.

Cook for any other 1-2 minutes, ensuring the veg nonetheless has a

pleasant crunch. Drizzle with a little sesame oil.

4Heat the last sunflower oil in a huge non-stick frying pan and fry the

lined tofu for five minutes on each side until crisp. Serve on pinnacle

of the greens, scattered with the coriander.

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