Tofu can be a bit tricky. Mainly because it has the characteristics and the personality of a dense sponge.
What you need is some bits and bobs, and a couple of tricks, and you can turn your dense sponge Tofu into something really quite tasty. Like this Syn Free Salt & Pepper Tofu
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
Syn free, it makes a perfect Slimming World dish. Best served with rice, you can add whatever veg you like to the stir fry, it’s up to you!
Tofu, or bean curd, is a great source of protein, and is made by curdling soy milk and then pressing the curds into soft, white blocks.
It’s made in a similar to the way that cheese is made from milk.
A great dish of ours to serve alongside our Syn Free Salt & Pepper Tofu is our Syn Free Salt & Pepper Chips!
These really do taste as amazing as they look, and serve to be a great side dish to any Chinese-themed meal. They’re super easy too!
There’s also the option of serving our Syn Free Sweet Chilli Sauce alongside our Syn Free Salt & Pepper Tofu!
It tastes so good, and goes perfectly with the tofu. Whether you decide to dip the tofu in, or pour all over the dish, it’s sure to make a great addition to the dish!
Some of you love this Syn Free Salt & Pepper Tofu recipe!
How to make Syn Free Salt & Pepper Tofu
A bit of prep work for the tofu to start with.
Chop it into reasonably sized cubes, and place on a plate lined with tissue paper. Put more tissue paper on top and place something heavy across the plate.
This will gently squeeze the water out, creating a much drier tofu to work with. This may take up to 40 minutes or so.
Remember to change the tissue paper periodically.
Once the water is drained, place the tofu into a dry bowl and add the salt & pepper, Chinese 5 spice and garlic salt.
Make sure all the cubes of tofu are generously coated. If you need to add a bit more dry ingredients then do, we won’t tell.
Place the bowl of tofu in the fridge to firm it up a bit more. Ideally for as long as you can afford, but half an hour is fine if you’re in a bit of a rush.
For the stir fry, simply chop the onion and pepper finely and add to a frying pan with the chilli, garlic and ginger. Fry this mixture up in Frylight until its nice and cooked.
Put this mixture aside and use the same frying pan to fry the tofu.
Using plenty of Frylight, cook the tofu on each side on a steady but not raging heat (otherwise it will burn easily). Cook until golden and crispy on all sides.
Combine the tofu and the stir fry vegetables together with the fresh coriander, and serve. Beautiful with a dash of soy sauce and Sriracha. Enjoy!
When ever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free!
The Sunflower or Olive Oil flavours are ideal for this Syn Free Salt & Pepper Tofu recipe.
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We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for pre-order!! The book will feature 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use! Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing. The book will be released on the 21st March 2019, and if you pre order now you won’t be charged until it’s released.
Pre-Order Our Cookbook Now!
We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for pre-order!!
The book will feature 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use!
Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing.
The book will be released on the 21st March 2019, and if you pre order now you won’t be charged until it’s released.Check out our cookbook page for more information!