Crispy Salt & Pepper Tofu

The story

Salt and pepper tofu is what happens when the UK takeaway treatment meets Chinese home cooking — cornstarch-dusted tofu fried until it shatters, then kissed with the same raw garlic-chili-scimi mix as the chips. Omnivores order it as a main.

Ingredients (6 + pantry staples)

• Firm tofu — 1 block (14 oz / 400 g)
• Cornstarch — 3 tbsp
• Garlic — 4 cloves, minced
• Red chili (or flakes) — 1
• Scallions — 2, sliced
• Soy sauce — 1 tbsp

Pantry staples used (don't count toward the 6): salt, white pepper, cooking oil, five-spice (pinch, optional). Not stocked yet? See the pantry page.

Steps

1. Pat tofu very dry, cube, and toss gently with cornstarch and a good pinch of salt.
2. Shallow-fry in a thin layer of oil over medium-high, turning only when each face is golden — about 8–10 minutes total.
3. In the same pan: garlic, chili and scallion whites for 30 seconds. Tofu back in with soy, scallion greens, white pepper and a pinch of five-spice.

Swaps

Identical treatment for cauliflower florets or king oyster mushrooms. Air fryer: 400°F/200°C for 15 minutes with a spray of oil.