Salt and Pepper Tofu

Salt and pepper tofu is a technique from Chinese Cantonese cooking - firm tofu is cornflour-coated and fried until shatteringly crispy, then tossed in a fierce wok with salt, white pepper, spring onions, chilli and garlic. The result is one of the most satisfying vegan dishes possible: crackling-crisp exterior, tender interior, explosively savoury.

Step-by-Step: Salt and Pepper Tofu

1. Press firm tofu thoroughly for at least 30 minutes to remove excess moisture.
2. Cut into 2cm cubes. Pat dry again with kitchen paper until the surface feels almost dry to the touch.
3. Toss in 3 tablespoons of cornflour with a pinch of fine salt - every surface should be lightly dusted.
4. Heat 3 - 4 tablespoons of oil in a wide, heavy pan or wok over very high heat until the oil is smoking slightly.
5. Add tofu in a single layer and cook undisturbed for 3 - 4 minutes until the underside is deeply golden. Turn and repeat on all sides.
6. Remove the tofu. In the same pan, fry sliced garlic, spring onion, chilli and white pepper for 30 seconds, then toss the tofu back in and serve immediately.

Chef's Tips

• The oil must be very hot before the tofu goes in - lower the heat and the tofu will absorb oil and go soggy.
• Don't move the tofu for the first 3 minutes - you're building a crust that will release naturally when it's ready.
• White pepper is important here - it has a different, more floral and pungent character than black pepper that defines this dish.

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