Crispy tofu with salt and pepper spices

Crispy tofu with salt and pepper spices


  1. 400g firm tofu (I used Cauldron Original)
  2. 1 teaspoon Chinese Five Spice (cannot be substituted with your favorite spice )
  3. 1-2 tbsp vegetable oil (rice bran is good as it has a high smoke point, olive oil works well too)
  4. 1 tbsp plain flour (if you are gluten/wheat intolerant, you can substitute your favorite flour or use gram/chickpea flour)
  5. 1 teaspoon dried chilli flakes (optional)
  6. A little soy sauce
  7. 1 sliced chili, 1 spring onion , a few slices of red onion (optional – for garnish)
  8. 2 tbsp oil (rice brand oil is good because it has a high smoke point, but olive oil works well too)
  9. Salt & Paprika
  10. Your favorite vegan dip – I love paprika with this dish


  • Unwrap the tofu and drain well, squeezing out excess moisture over the sink before placing in a clean kitchen towel
  • Den Wrap the tea in a towel around the tofu and press down to remove as much moisture as possible – I think putting it between two cutting boards is a good method
  • Cube the tofu into cubes – I think slicing it in half into two flat slices is a good place to start
  • In a bowl, add the tofu, add the salt, pepper, spices and soy sauce and toss gently until all the pieces are evenly coated are
  • Add the flour and mix again until well coated
  • Heat the oil in a pan, then carefully add the tofu (you don’t want to worry about hot oil splattering burn!)
  • Fry the tofu, turning occasionally, until tender s golden s egg
  • Serve as is with garnish or sauce, or add to your favorite pan at the last minute
  • Enjoy!
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