I came up with this salt & pepper tofu 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 bell peppers (capsicum).
I submitted this 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!
Recipe Notes – Salt & Pepper Tofu
- As per the recipe notes below, it’s really important to use the right kind of tofu for this recipe. You want it to be “silken” and “extra-firm” (simply “firm” is too flimsy). It usually comes in a molded plastic container.
- I usually just eat this as-is, but you could bulk it up with rice to make it stretch further.
- Cut the tofu into larger squares, and use them as awesome sandwich fillings.
- Cut the tofu into strips, and use them to fill tacos or wraps.
- If you enjoy this recipe and/or these flavours, be sure try my deconstructed version of this dish: Elegant Salt & Pepper Tofu with Cilantro Pesto and Red Pepper Coulis.
Looking for more tofu recipes?
- Vegan Egg McMuffins
- Tofu with Thai Coconut Peanut Sauce
- Quick & Easy Tofu Sandwich
- See all my tofu recipes
Salt & Pepper Tofu
This salt & pepper tofu recipe features red bell peppers (capsicum) and cilantro (fresh coriander). It’s vegan and naturally gluten-free!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Main
- Cuisine: Asian
Ingredients
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp Ener-G Egg Replacer
- 2 tbsp water
- 1 lemon
- 1 pound silken extra firm tofu*, cut into triangles or small rectangles
- 1 red bell pepper (capsicum), cut into long strips
- 1 large white onion, sliced
- 1 green onion, chopped
- 1 bunch fresh coriander (cilantro), chopped
- Vegetable oil, for frying
Instructions
- 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.
- Dip the tofu in the vegan egg mixture and then into the cornstarch mixture. Set on a plate and set aside.
- Heat 1 tbsp of oil in a frying pan over medium-high heat. Sauté the red bell pepper, white and green onions until cooked but still crunchy, a few minutes.
- While the veggies are cooking,heat 2 tbsp of oil over medium-high heat in another frying pan. Fry tofu until golden brown on both sides.
- Divide the veggies onto 2 plates, top with tofu and sprinkle generously with cilantro. Serve with lemon wedges.
Notes
It’s really important to use the right kind of tofu for this recipe. You want it to be “silken” and “extra-firm” (simply “firm” is too flimsy). It usually comes in a molded plastic container.
Keywords: salt, pepper, tofu
