Sizzling Black Pepper Tofu

Name: Sizzling Black Pepper Tofu
Cook time: 12 min
Total time: 12 min
Yield: 2 servings
Ingredients: 1 x 220g pack Cauldron Extra Firm Tofu; 3 tbsp cornflour; A drizzle olive oil; 2 spring onion, finely chopped; 2 cloves garlic, crushed; 1 tsp grated ginger; 1 tsp muscovado sugar; 1 tbsp low salt soy sauce; ½ tbsp rice wine vinegar; 1 tsp black pepper; 1 head red chicory, shredded; 1 small carrot, cut into matchsticks; 50g kimchi; ½ tbsp vegan mayonnaise; 2 spring onions, sliced; 1 tbsp vegan mayonnaise; 1 unwaxed lime, juice only; 1 tsp chopped coriander; Unwaxed lime wedges; Extra spring onion, chopped; Coriander leaves

This could be your new go-to for tofu. Cauldron Sizzling Black Pepper Tofu, Kimchi Slaw and a zingy Lime Mayo Dipping Sauce.

Lively, spicy, with an explosion of flavours. Don't worry about dinner time confusion - try this Asian fusion black pepper tofu recipe.

Serves 2

22 mins

Easy

Vegan

376 cals (per serving)

Black pepper tofu with salad on the side

Made with our Extra Firm Plant-Based Tofu

High in protein

Vegan

High in calcium

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Ingredients:

For the sizzling black pepper tofu

1 x 220g pack Cauldron Extra Firm Tofu
3 tbsp cornflour
A drizzle olive oil
2 spring onion, finely chopped
2 cloves garlic, crushed
1 tsp grated ginger
1 tsp muscovado sugar
1 tbsp low salt soy sauce
½ tbsp rice wine vinegar
1 tsp black pepper

For the kimchi slaw

1 head red chicory, shredded
1 small carrot, cut into matchsticks
50g kimchi
½ tbsp vegan mayonnaise
2 spring onions, sliced

For the lime mayo dipping sauce

1 tbsp vegan mayonnaise
1 unwaxed lime, juice only
1 tsp chopped coriander

To garnish

Unwaxed lime wedges
Extra spring onion, chopped
Coriander leaves

Our tip

This is a great recipe to double up and use for meal prep. Perfect for lunch boxes or sandwich filling – packed full of punchy flavours and crunchy veg!

Method:

For the kimchi slaw

Mix all of the ingredients in a bowl and set to one side.

For the lime mayo dipping sauce

Mix all of the ingredients in a ramekin and set to one side.

For the sizzling black pepper tofu

Cut the Cauldron Extra Firm Tofu into bite-sized cubes. Place the cornflour into a small bowl. Add the tofu cubes and toss to coat.
Heat a drizzle of olive oil in a non-stick frying pan. Fry the tofu cubes on all sides over a medium heat turning regularly until they are crispy on all sides (approximately 8-10 minutes).
Mix the remaining ingredients along with 2 tablespoons of water in a small bowl. Pour the sauce over the tofu cubes in the pan and stir to coat. Cook for 1-2 minutes until the sauce has thickened and coated the cubes. Set to one side.
Serve the sizzling black pepper tofu with a side of kimchi slaw and a small pot of dipping sauce. Garnish with lime wedges, chopped spring onion and coriander leaves.

Our tip

This is a great recipe to double up and use for meal prep. Perfect for lunch boxes or sandwich filling – packed full of punchy flavours and crunchy veg!

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