Salt and pepper tofu

• tofu↗396g pack firm g
• cornflour↗2 tbsp tbsp
• Sichuan or black peppercorns1 tsp tsp

  (or a mixture of the two), ground to a powder

• sunflower or vegetable oil↗2 tbsp tbsp
• red peppers↗2

  sliced

• broccoli↗¼

  head, cut into very small florets

• beansprouts100g g
• low-salt soy sauce↗2 tsp tsp
• sesame oil↗

  for drizzling

• corianderhandful of

  leaves picked

Step-by-step instructions

1. 1

   Drain the tofu, wrap loosely in kitchen paper and put on a plate. Rest a chopping board on top. If you’re using a light chopping board, weigh it down with a couple of cans – a heavier chopping board will be sufficient on its own. Leave for 10-20 mins until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.

2. 2

   Cut the tofu in half down the centre like a book. Cut each piece into four triangles, as you would a piece of toast, then in half again to give you 16 pieces in total. Mix the cornflour, ground pepper and 1 tsp flaky sea salt on a plate. Gently turn each piece of tofu in the cornflour mix to coat.

3. 3

   Heat 1 tbsp oil in a wok. Stir-fry the peppers and broccoli for a few minutes, to soften a little. Add the beansprouts and soy sauce. Cook for another 1-2 mins, making sure the veg still has a nice crunch. Drizzle with a little sesame oil.

4. 4

   Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 mins on each side until crisp. Serve on top of the vegetables, scattered with the coriander.