Vegan Recipes: Salt and Chilli Tofu

 

 Salt and Chilli Tofu

A delicious, vegan take on the classic Chinese salt and chilli dish. Works perfectly with rice, noodles or on its own. Use firm tofu for the best results.

Ingredients:

• 300g firm tofu

• 1 onion 

• 1/2 pepper

• 1 red chilli

• 2 cloves of garlic

• 1/2 tsp red pepper flakes (optional)

• 1 cup cornflour (122g)

Seasoning:

• 1/2 tsp salt

• 1/2 veggie stock cube

• 1/2 tsp Chinese five-spice

Method:

1. Add salt, Chinese five spices powder and 1/2 stock cube in a small mixing bowl. Mix it well and set it aside. 

 

2. Prepare all the vegetables - cut the onions, peppers, spring onion and chilli into thin slices. Finely chop the garlic and set it aside. 

 

3. Drain the water out from the tofu packet, press between paper towels if needed. 

 

4. Cut the tofu into half-inch cubes. Dredge and coat the tofu cubes in the corn starch and toss the excess flour out before frying. 

 

5. To deep fry the tofu cubes, fill the frying pan with vegetable oil over 1" in depth. Heat the oil and fry until each side of the coating is crispy. This takes approximately 5-6 minutes. 

 

6. Remove from oil and transfer to a paper towel and set aside. 

 

7. In a large wok or pan, heat a tablespoon of vegetable oil over medium heat. Add onion slices, stir for a few seconds and follow with the chopped garlic. 

 

8. Stir for a few seconds and add bell pepper, chilli slices and crush chilli flakes. Place the fried tofu cubes back in, sprinkle the seasoning powder mix. Toss all ingredients evenly for 1-2 minutes. 

 

9. Remove from heat and transfer to a serving plate. Serve immediately with rice or noodles.