Crispy Skin Salt and Pepper Tofu (Vegan), Serves 2

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Sold frozen. Some thawing in transit may occur. If Useby is a fresh date then shelf life extends by 6 months.

This crispy skin salt and pepper tofu is a delicious vegan dish that’s packed with flavour and texture. It features golden pan-fried tofu tossed in a spicy salt-and-pepper mix with fresh chilli slices, spring onions, and greens. Enjoy this dish on its own (with no sides needed) for a quick and satisfying meal.

Ingredients:

Firm Tofu: 1 block of firm tofu (about 350g), drained and patted dry
Chilli: 1 fresh red chilli, thinly sliced (adjust to taste)
Spring Onions: 1 bunch of spring onions (scallions), sliced into 1-inch pieces
Greens: 1 bunch of bok choy (or other Asian greens), chopped into large pieces
Garlic: 2 cloves garlic, minced (for extra aroma)
Salt: 1 teaspoon sea salt (or to taste)
Black Pepper: 1 teaspoon ground black pepper (freshly cracked for best flavour)
Cornstarch (optional): 2 tablespoons, for extra crispy coating on the tofu
Oil: 2 tablespoons neutral cooking oil (for pan-frying)

Instructions:

Prepare the Tofu: Cut the firm tofu into bite-sized cubes or rectangles (about 1-2 cm thick). Pat the pieces very dry with a clean towel. If using cornstarch, toss the tofu cubes in the cornstarch to lightly coat all sides – this will help create a crispy skin on the tofu.

Fry the Tofu: Heat the cooking oil in a skillet or wok over medium-high heat. Once hot, add the tofu in a single layer (cook in batches if necessary to avoid overcrowding). Fry the tofu for about 3-4 minutes on each side, turning occasionally, until golden brown and crispy. Remove the crispy tofu and set it aside on a paper towel-lined plate.

Stir-Fry Aromatics: In the same pan (with a little oil if needed), add the minced garlic and sliced red chilli. Stir-fry for 30 seconds to release their aroma, being careful not to burn the garlic. Then add the chopped spring onions and bok choy. Stir-fry for 1-2 minutes until the greens just start to wilt but remain bright in colour.

Season with Salt and Pepper: Return the fried tofu to the pan with the vegetables. Sprinkle the sea salt and ground black pepper evenly over everything. Toss or gently stir the tofu and vegetables so they are well coated in the salt and pepper seasoning. Fry for another minute to let the flavours meld. Tip: Taste and adjust the seasoning - add a pinch more salt or pepper if desired, keeping in mind the saltiness can vary by the type of salt used.

Serve: Transfer the salt and pepper tofu to a serving dish. Garnish with any reserved fresh chilli slices or spring onion greens on top for extra color and heat. Enjoy immediately while the tofu is still crispy. No sides are needed - just grab a fork (or chopsticks) and dig in!

This recipe yields about 2 servings as a main dish. The combination of crispy tofu, spicy chilli, and fragrant spring onion with simple salt and pepper makes for a quick, flavorful vegan meal. The bok choy (or your choice of greens) adds nutrition and a pleasing contrast in texture. Enjoy your homemade crispy skin salt and pepper tofu!

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