Salt and Pepper Tofu
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 a very similar way that cheese is made from milk.
Tofu can be a bit tricky (mainly because it has the characteristics and the personality of a dense sponge) but once you get the hang of cooking it, it’s a great ingredient to liven up a meal, and perfect for serving to vegetarian and vegan guests at a dinner party.
All you need is a couple of tricks, and you can turn your dense sponge Tofu into something really quite tasty!
What diets is this Salt and Pepper Tofu suitable for?
This Salt and Pepper Tofu recipe is suitable for vegetarian, vegan, gluten free and dairy free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies – especially spice blends for gluten free diets, including the Chinese 5 Spice in this recipe.
How Weight Watchers friendly is this Salt and Pepper Tofu recipe?
- You need to count 2 Points per portion of this Salt and Pepper Tofu recipe if you’re on WW Green.
- You need to count 0 Points per portion of this Salt and Pepper Tofu recipe if you’re on WW Blue.
- You need to count 0 Points per portion of this Salt and Pepper Tofu recipe if you’re on WW Purple.
Do you need any special ingredients to make Salt and Pepper Tofu?
There are no special ingredients needed for Salt and Pepper Tofu.
However, there are a few preparation tricks for getting a great tofu texture.
Drain and press your tofu well between pieces of absorbent kitchen towel for at least 40 minutes. This will make the tofu drier, and will be worth the extra time spent when you have nice and springy tofu bites!
Salt and Pepper Tofu
Our slimming friendly Salt and Pepper Tofu is a great way to liven up a meal, and perfect if you’re counting calories or following Weight Watchers!
1 HR 20
- KCals 135
- Carbs 17G
- WW Points:
- 2 Green
- 0 Blue
- 0 Purple
- 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 Low calorie cooking spray until its nice and cooked.
- Put this mixture aside and use the same frying pan to fry the tofu. Using plenty of Low calorie cooking spray, 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!
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