Yay! I submitted my Salt & Pepper Tofu recipe to VegWeb.com back in April and just realized that they finally posted it earlier this month. I guess there’s a bit of a back-log over there, which is understandable considering the massive amount of recipes and info that they publish. I’m excited to have my first recipe on VegWeb and hopefully the feedback there is good. Of course, I also look forward to reading your comments below!
I came up with the recipe after eating something very similar at my local Thai restaurant. The tofu has a crispy exterior and soft middle – and the lemon and salt pair so well with the fresh coriander (cilantro) and red peppers (capsicum).
Salt & Pepper Tofu
- 1 red pepper (capsicum), cut into long strips
- 1 large white onion, sliced
- 1 green onion, sliced
- 1 bunch fresh coriander (cilantro), cut into small pieces
- 1 pound silken extra firm tofu*, sliced into triangles
- 1 prepared liquid vegan “egg” (like Ener-g)
- 1 lemon
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- Vegetable oil, for frying
- In a medium-sized bowl, mix the cornstarch, salt, pepper and garlic powder. In another bowl, mix the vegan egg, water and juice of 1/2 the lemon. Place aside.
- In a frying pan, saute the red pepper, white and green onions in some oil on medium-high heat.
- While the veggies are cooking, dip the pieces in the egg mixture and then into the cornstarch mixture, to coat. In another frying pan, cover the base with enough oil to fry the bottom of the tofu. Place each piece in the oil and fry until golden brown – turn and repeat on the other side.
- Divide the veggies onto 2 plates, top with tofu and sprinkle generously with coriander. Serve with a lemon wedge.
* NOTE: It’s really important to use the right kind of tofu for this recipe. You want it to be “silken” and extra-firm (“firm” is too flimsy). It usually comes in a hard-plastic container.
Makes: 2 servings, Preparation time: 10 minutes, Cooking time: 10 minutes