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Salt and Pepper Tofu for Lunch

As I’m still on holidays, I get the opportunity to be a little more creative with our lunches rather than the standard ‘take to work’ salad.  I was home alone today and in a Nigella-esque moment, just happened to have some tofu in the fridge that needed to be used so I took the opportunity to make Salt and Pepper Tofu.

Salt and Pepper Tofu

Salt and Pepper Tofu on a plate with dipping sauce and chopsticks


  • 1 portion of firm tofu (not silken – it’s too delicate)
  • 2 tbspn cornflour
  • 1 tspn salt & 1 tsp pepper
  • 1/4 tspn chilli powder 


  • Cube tofu and place on a paper towel to absorb some excess moisture as you prepare the spice mix.
  • Combine cornflour with salt, pepper and chilli powder.
  • Gently toss the Tofu in the spice mix
  • Heat a small wok or non stick pan on a medium heat with a small amount of oil or if you’re using a frying pan, you can spray with a ‘spray and cook’ product for a lower fat option.
  • Carefully shake off excess coating and place tofu cubes into frying pan.
  • Cook over medium heat, tossing gently several times until golden.  As cubes brown, they will start to develop as slightly crisp coating.
  • Serve Salt and Pepper Tofu with a dipping sauce of your choice.  I used a small amount of light soy and a teaspoon of rice vinegar

I decided to use an appropriately themed vintage plate, normally reserved for afternoon teas. A delicious (Good) Friday lunch for one!

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