Salt and Szechuan pepper tofu

Name: Salt and Szechuan pepper tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: sunflower oil, for deep frying; 2 eggs; 3 spring onions/scallions, diagonally sliced; 3 spring onions/scallions, diagonally sliced; 1 lime, cut into wedges; 1 red chilli, deseeded and finely sliced; jasmine rice and pak choi/bok choy dressed in soy sauce, to serve; jasmine rice and pak choi/bok choy dressed in soy sauce, to serve; jasmine rice and pak choi/bok choy dressed in soy sauce, to serve; jasmine rice and pak choi/bok choy dressed in soy sauce, to serve; 500 g/1 lb 2 oz block of tofu, drained well on paper towels, cut in half lengthways and then cut into 1cm/½in thick slices; 500 g/1 lb 2 oz block of tofu, drained well on paper towels, cut in half lengthways and then cut into 1cm/½in thick slices; 1 tsp whole black peppercorns; 1 tsp Szechuan pepper; 1½ tsp sea salt; 125 g/4½ oz/1¼ cups cornflour/cornstarch; 125 g/4½ oz/1¼ cups cornflour/cornstarch

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Szechuan pepper has a distinctive lemony, peppery heat that spices up the light, crisp battered slices of tofu. It is also a classic with crisp slices of squid. If making both, deep-fry the tofu first. Serve simply with steamed jasmine rice and pak choi/bok choy.

Ingredients

500 g/1 lb 2 oz block of tofu, drained well on paper towels, cut in half lengthways and then cut into 1cm/½in

Supper
Main course
Vegetarian
Spicy

Method

Arrange the sliced tofu between two layers of paper towels to drain and remove any excess water.
Meanwhile, put the black peppercorns and Szechuan pepper in a large non-stick frying pan over a medium heat and toast for 1–2 minutes, tossing the pan frequently, until they smell aromatic. Grind the spices and salt to a powder in a pestle and mortar or mini food proce