CRISPY, HEALTHY ‘SALT-N-PEPPA’ TOFU (V)
CRISPY, HEALTHY ‘SALT-N-PEPPA’ TOFU
vegan|plant protein|low carb|cantonese classic
YIELD: 2 servings
PREP TIME: 5 mins
PRESSING: 15 mins
COOK TIME: 20 mins
Ingredient / Recipe notes:
- Choose organic tofu; over 90% of the world’s soy beans are GMO.
- This recipe is for tofu beginners. In Asia, firm tofu are soft compared to firm tofu in the west. Scroll down to see how to ‘press’ the tofu to extract moisture content, making it easier in the pan-frying process.
- Minimal salt is used as we utilise natural sodium from wakame, a seaweed. Also a great source of natural iodine.
INGREDIENTS
1 block of organic firm tofu
1/2 Tbsp organic canola oil (or other organic neutral oil)
1 Tbsp dried wakame
2 tsp nutritional yeast
1 tsp toasted sesame seeds
1/2 tsp ground white pepper
dash of Himalayan pink salt
DIRECTIONS
Remove tofu packaging and drain. Wrap the tofu block in kitchen towels and place it on a chopping board. Then place a slightly heavier chopping board on top to help press moisture out of the tofu and release into the towel. Make sure the chopping board is just heavy enough to give some pressure but not enough to crush the tofu. Press for 15 minutes, parts of the towel will feel soaked.
While pressing, prepare the salt-n-peppa mix. Combine wakame, nutritional yeast, toasted sesame seeds, and ground white pepper into a spice grinder. Grind until it becomes an even powder.
After pressing, unwrap tofu and cut into cubes.
Heat a pan on medium-high heat with oil. Gently place tofu cubes one by one into the pan. Do not try to move them, until the bottom side crisps up and releases easily from the pan. If it feels or smells like it's burning, turn the heat down a little. Brown all sides until the tofu is crisp and plate. Season with salt.
Sprinkle the salt-n-peppa mix over tofu.
Enjoy!
