Name: Salt And Pepper Tofu
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 396 g firm tofu; 60 g cornflour; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tsp chinese five spice; 0.5 tsp black pepper (plus extra to garnish); 0.5 tsp fine sea salt; 4 tbsp vegetable oil; 200 g broccoli (trimmed and cut into small florets); 1 null red chilli (thinly sliced); 1 null green chili (thinly sliced); 4 null spring onions (thinly sliced on the diagonal); 0.5 null red chilli (thinly sliced); 2.5 cm ginger (peeled and finely chopped); 3 tbsp soy sauce (or tamari)

Instructions

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1

Mix the chilli (0.5 red), ginger (2.5 cm), and soy sauce (3 tbsp) in a small dish and set aside until ready to serve.
2

Pat the firm tofu (396 g) dry with kitchen paper. Slice into 1cm pieces, then halve each slice along the diagonal into triangles.
3

In a bowl, mix the cornflour (60 g), onion powder (1 tbsp), garlic powder (1 tbsp), chinese five spice (1 tsp), black pepper (0.5 tsp), and fine sea salt (0.5 tsp). Dip each tofu triangle in the cornflour mix, ensuring it's evenly coated. Pat off any excess; set aside. Reserve the remaining cornflour mix.
4

Place a large, heavy-based frying pan over a medium-high heat and add the vegetable oil (4 tbsp). Carefully add the tofu and cook for 3 mins each side or until golden. Remove with a slotted spoon or tongs and drain on kitchen paper.
5

Toss the broccoli (200 g) in the remaining cornflour mixture, shake off any excess and add the broccoli (200 g) to the hot pan. Cook for 5 mins, stirring regularly, until lightly charred but still crunchy. Return the firm tofu (396 g) to the pan, add most of the chilli (1 red), chili (1 green), and onions (4 spring) and toss to mix. Cook for 2 mins, stirring occasionally, until everything is hot.
6

Transfer to a serving plate. Garnish with the reserved onions (4 spring) and chilli (1 red), then grind over some more [black pepper] and serve with the [dipping sauce].