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
- 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!