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Salt and Pepper Tofu with Plum Mirin Dip

Salt and Pepper Tofu with Plum Mirin Dip

  • cauldron-prep-icon

    Prep

    5 minutes

  • cauldron-cook-icon

    Cook

    4 minutes

  • cauldron-serves-icon

    Serves

    4

  • cauldron-cuisine-icon

    Cuisine

    Chinese

A Chinese takeaway favourite, recreate this deliciously crispy and delicately seasoned tofu at home in under 10 minutes. Serve with the sweet plum mirin dip for a bit of a twist.

  • Prep

    5 minutes

    cauldron-prep-icon
  • Cook

    4 minutes

    cauldron-cook-icon
  • Serves

    Serves 4

    cauldron-serves-icon

Ingredients

Ingredients
Method

Ingredients

  • For the tofu:

  • 1 block Cauldron Organic Original Tofu, drained and pressed for 20 minutes, cut in 3cm squares

  • 2 tbsp corn flour

  • 1 tsp ground Sichuan black peppercorns

  • 1 tsp ground black pepper

  • 1 tsp sea salt

  • Vegetable oil, for frying

  • 2 spring onions, sliced

  • 5g coriander, de-stalked and finely chopped

  • 1 red chilli, de-seeded and chopped

  • Salt and pepper to taste


  • For the plum mirin dip:

  • 2 tbsp plum sauce

  • 2 tbsp mirin

  • 1 tbsp water

Method

Dust the tofu in the corn flour, Sichuan black peppercorns, black pepper and sea salt, set aside.

Preheat vegetable oil to 180°C in a deep fryer or heavy based pan, carefully drop the tofu into the hot oil and fry for 3-4 minutes until golden brown with a crispy exterior.

Remove the tofu from the oil and blot with kitchen towel. Transfer to a bowl and toss with the spring onions, coriander and chilli.

To make the plum mirin dip, mix all ingredients together in a bowl.

Serve the tofu with the dip and extra salt and pepper to taste.