15 Minute Salt & Pepper Tofu (Gluten Free, Vegan)

Prep: 5 minutesCook: 10 minutesTotal: 15 minutes
Yield: serves 2 Category: Dinners
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This delicious Salt & Pepper Tofu recipe is quick and easy to make and just bursting with flavour.

For me, Chinese food was always a favourite and it was the one thing I really missed when I went gluten free. Add being vegetarian or vegan into the mix and the task of finding tasty Chinese takeaway options became near impossible! I started creating my own versions of my favourite takeaway meals at home and it was only a matter of time before I recreated a version of my favourite starter of salt and pepper chicken.

You can throw this meal together in just fifteen minutes meaning it is perfect for those weekday dinners when you are short on time and need something quick. For best results you will need to use a firm tofu that has been pressed to remove as much liquid as possible. However, I have made this using a firm tofu that has not been pressed and the result was still delicious so this is still an option if you are short on time.

I like to use white onion, red pepper, spring onions and chillis in this to keep it as close to the takeaway classic as possible, however, if you had green peppers or red onion, etc to use up then you can substitute these instead. I use two chillis with the seeds and Chinese five spice to give this dish heat but you can amend this to use suit your personal preference. You could even omit the fresh chilli and add chilli powder or flakes instead if this is more convenient. I like this made with sesame oil as it adds a subtle flavour but you could use any.

I only cook the vegetables for a few minutes as I like them to retain some crunch but you can cook them for longer if preferred. I find it easier to remove the vegetables from the pan when cooking the tofu and add them back in at a later date. This ensures that the vegetables do not burn or overcook whilst allowing the tofu to soak up all of the extra flavours and seasoning left in the pan.This makes a tasty meal for two when paired with rice. I also like to add some stir fried mangetout, baby corn and broccoli as a side to bulk this up and some extra portions of vegetables in.

I recently had a few requests for more tofu recipes so keep your eyes peeled for more. In the meantime you may want to try my Sticky Sesame Tofu, my Sweet & Sour Tofu Skewers , my Sweet & Spicy Sriracha Tofu, my Ginger Tofu or my Lemon & Dill Tofu recipe which you can find here.

If you like this Salt & Pepper Tofu recipe you may also like my Salt & Pepper Chips recipe or my Salt & Pepper Mushrooms which can be found here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 1 block pressed firm tofu (approx 300 - 400g)
  • 3 tbsp cornflour
  • 1 red pepper
  • 1 white onion
  • 2 springs onions
  • 2 chillis
  • 1 tsp chinese five spice
  • 1/2 tsp garlic salt
  • generous pinch sea salt
  • generous pinch black pepper
  • splash sesame oil

Method

  1. Peel the onion and finely dice it, along with the pepper, spring onions and chillis
  2. Place the vegetables in a frying pan or wok with a splash of sesame oil, the garlic salt and the chinese five spice. Cook over a low heat, stirring ocassionally
  3. Cut the tofu into bite size cubes
  4. Place the cornflour, salt and pepper in a bowl and mix well. Add the tofu to the bowl and stir, ensuring the pieces are completely coated in the mixture
  5. At this point the vegetables should have softened. Remove them from the pan and place the tofu in it, adding a little more oil if required
  6. Fry the tofu over a moderate heat, turning every minute or so, until the pieces start to brown and become crispy
  7. Tip the vegetables back into the pan and stir, cook everything together for a minute or so ensuring the flavours coat the tofu. Stir in any additional seasoning before serving if desired

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