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.

Ingredients:
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

Method:

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.

Tags: morsels and musings food blog food and drink australia recipes snacks starters entree recipes starter recipes snack recipes tofu vegetarian recipes tofu recipes chinese recipes chinese food chinese cuisine