Salt & Pepper Tofu and Unplanned Meanderings on Existence
I woke this morning feeling so tired but quite chirpy. I want to start the week well. It could be that spring is coming and I can feel it in my bones, and see it in the sky. Maybe it is the lovely weekend that I just spent in Lapland, the people I met, and the huskies, reindeer and general gorgeousness. Lately, I am increasingly aware of time, how precious it is, and how much I want to do. Our lives are in our hands, right? It sounds so simple, but like all simple things, it can be difficult to realise and implement.
The last 18 months have presented many challenges and I have felt overwhelmed and swept away at times. My Dad passing away, of course, this takes time to absorb and heal. The mammoth project that Project: Bacon turned out to be (my bacon opus is nearly there now, I am very pleased to reveal), and my responsibilities to my wonderful backers has been a huge part of this. I feel each disappointment keenly as they wait and I am further delayed. Life can kick and tease but it can also take your hand and dance with you. I want to do more dancing, and in colour.
Food and travel continue to be the core of my existence. My travels inspire me, bring me joy and educate me about the world and its possibilities. I feel so lucky that I have managed to make a life that I have always dreamed of. Food and cooking bring me joy and comfort. The keen sharp spike of pleasure when I make something new and all consuming continues to drive me to explore more. I love it. But, I am tired of my tiny shabby London kitchen. I want more. I feel a change coming. I will need to work hard to make it happen, but the best things never come easy.
This recipe has been one that I have made many times recently. It is ridiculously easy and takes only minutes too. The salt and pepper crisp jacket encases a custard rich slice of smooth tofu. I love tofu. Many hate it, because they have only had lame coarse tasteless stuff, but good tofu is wonderful, especially when combined with stronger flavours and contrasting textures. I try to get mine in Asian food stores which usually stock the best, but I have found decent stuff in the supermarket too.
This dish is a cosy snack for an inbetween day. It is also gorgeous with noodles and greens for a complete meal. I have made long narrow ones and used them as soldiers for my eggs too! It takes only minutes and should open your eyes to the possibilities and luxurious texture of tofu. I like this best with silken tofu, but it is excellent with firm tofu also (the photo is with firm tofu, as it happens).
Salt & Pepper Tofu Recipe
Recipe: Salt & Pepper Tofu
Serves 2 as a snack
Ingredients
250g tofu, silken if possible but firm is fine too
6 tbsp plain flour
2 tbsp black peppercorns
1 tsp sea salt
light oil for frying like groundnut or rapeseed oil
kitchen paper
Method
Cut the tofu into approx one inch squares, or slices if using silken (I buy one shaped like a tube and slice that into one cm slices). If using silken, you will need to be a little more delicate.
Toast the black peppercorns in a dry frying pan over a medium heat to bring out the oils and flavour. Grind with the salt in a pestle and mortar or spice grinder. Add to the flour and mix well. Put in a in a large shallow bowl or plate and add the tofu, turning gently to ensure that it is evenly and completely coated.
In a large high sided frying pan or pot pour an inch or so of oil. Heat to 180 deg C (use a thermometer or approximate by adding a small piece of tofu coated in flour, when it sizzles immediately it is ready). Add the tofu in a single layer, ensuring they aren’t crowded (fry them in batches if you need to). Turn them occasionally and remove to a kitchen paper lined plate when golden and crisp.
Serve hot & enjoy. I love these!
Comments
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HI NIamh, Great to see this post because my daughter has become a vegetarian and wants to try Tofu but every time I look at it, I don’t know what is best to buy. Can you share any wisdom?
Hi Jan! Do you have a Chinese, Japanese or Korean shop near you? I would start there, that is what I do. If not, go with the best brands in your supermarket, and try a few before you find the one you want.
I must admit I am one of those people that has been scared off tofu and its almost jelly like consistency – if I even remember it right that it! I must head to our local Asian supermarket and try a pick up some good stuff. As if I am to decide I like it, this recipe looks to be the one to nudge me in the right direction!
You are so right about life – its what you make of it! But sometimes it is hard to take that jump into doing what you truly love.
Oh, do give it a go. You will likely love it. I am having tofu for dinner tonight too! This time with noodles and tea :) (it is very good – will share soon). Life is a mystery, and winter is a fug, but it is what we make of it. So, we should all jump right in, if we can at all.
Hi Niamh. Really enjoyed reading this post, because of the honesty in it. Looks like you’ve got many things to be excited about! I love tofu. I remember having it one day somewhere around Toronto when our for dim sum. It was so good I couldn’t get enough of it! Had it sweet for desert too. Would love to recreate it but in Malta it’s tough to get. Take care x
Hi Roberta! Thanks :) I have a lot ahead, some challenges, well many, but good stuff too, I hope. A year of building and work, but that is all good. Tofu is such a great ingredient, so versatile. It is a shame you find it hard to get. If you get your hands on soy beans, you could try and make your own?
Salt and Pepper tofu is a fave of mine, love your version! Looks nice and crispy :)
Yum! Definitely trying one of these. And good luck with your kitchen expansion plans ;-) if you believe it it will happen, I say. ;-)
This looks like a lovely recipe. Tofu can be hard to cook with but it looks like you’ve cracked it.
I made this for dinner tonight as I’ve had some silken tofu in the fridge for ages. It really is good. With noodles and greens – a great dinner. Thank you Niamh.
I’ll love this tofu because it’s crispy outside : )
tasty, isn’t it?! :)