I usually don’t like abbreviations but I thought Salt n Pepper tofu looked kind of cute. What do you think?
Needless to say that we love this dish. Its simplicity and texture kind of speak to us. We even bought a deep fryer just to make salt and pepper tofu. Of course, I use it (the deep fryer) for other dishes too. There are a few places in the city where they do salt and pepper its justice like Mother Chu’s and Bodhi in the Park. Must admit, Mother Chu’s salt and pepper tofu is by far the best.
I have been experimenting with different types of tofu for some time now. Tried hard tofu, organic tofu and the list goes on… Finally we –I mean me and my husband –decided that something softer would be the right kind. Well, it happened to be silken tofu. So the recipe below is the latest. Enjoy Peoples!
Salt n Pepper Tofu
1 tub (300gr) silken tofu, cut into 9 (I used Macro Wholefoods which I bought from Woolworths)
4 tbsp plain flour
1 tbsp salt
1 tbsp black pepper
Garnish: 1 red chilli, chopped finely and shallots (spring onions), chopped finely or garlic chives
• Place the tofu between two layers of paper towel over a small flat plate. Put a larger flat plate on top of it and place anything heavy on top of it –I used 2 packs of Bonsoy to do the job. Change the paper towel every now and then as it gets very wet and stops absorbing moisture. I did that three times by the way.
• Add salt and pepper to the flour and mix well. Get yourself a large flat plate and sprinkle it with this mixture.
• Gently mix the tofu pieces through the seasoned flour and set aside.
• Heat the oil to 180°C –most deep fryers these days come with temperature control. Lift the basket and place tofu in it, making sure they are not touching each other.
• Deep fry the tofu pieces until golden then remove from the oil and drain on absorbent paper.
• Place the tofu onto a serving plate and garnish with red chilli and scallions.
• Serve warm.
Just remember: Silken tofu is a delicate creature. Handle it carefully.