Tuesday 8 July 2008

salt & pepper tofu

This is my third time participating in the vegetarian food bloggers event AWED, also known as A Worldly Epicurean’s Delight, which has a regional focus every month.

This month it’s China so I decided to share Jonas’ recipe for salt & pepper tofu, a tasty, spicy snack that can be had any time of the day or eaten as part of a banquet.

Most people would use firm tofu for this recipe, with a dusting of cornflour to make a crisy exterior, but I just love to use bean curd puffs (taufu bok) because they’re light and fluffy and the crispy outside is almost there before you even begin cooking.

Call me lazy, but I know what I like.

Visit the Culinary Bazaar for the AWED round-up.

Salt & Pepper Tofu

Recipe by Jonas. Serves 4 as starter in banquet.


1 packet taufu bok (bean curd puffs)
¼ teaspoon white pepper
¼ teaspoon Szechwan pepper
¼ teaspoon red chilli flakes
¼ teaspoon black pepper
1 teaspoon coarse salt
½ teaspoon garlic powder
1 tablespoon sliced scallions
½ teaspoon grated fresh ginger
2 tablespoons light soy sauce
Peanut oil, to fry


1. With a mortar and pestle, grind peppers, chilli flakes, salt and garlic powder into a fine powder.

2. Heat oil in a frying pan or wok.

3. Brush tofu puffs with a little oil then dust each in pepper powder.

4. Fry puffs until hot and crispy.

5. Combine scallions, ginger and soy sauce to form a dipping sauce. Serve with hot tofu puffs.



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  2. Wow! This is fab! Looks so delicious. I was not aware of the Tofu Puffs - Never came across that in any of the aisles! I should look for it now. This is cool. Thanks for sending these drool worthy pieces of heaven for the event :)

  3. We always order salt and pepper tofu (or squid) whenever we're at a Chinese restaurant. Might have to try your recipe some time.

  4. Hi there,

    Came to your blog from AWED chinese menu.. :) Awesome blog you have here

    I wanted to know where I could find the 'Taufu Bok'..

    Many thanks in advance..



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