Gluten free salt and pepper tofu

Gluten free salt and pepper tofu


  • 2 tsp vegetable oil
  • 1 spring onion, thinly sliced
  • 1 long red chilli, thinly sliced (optional)
  • 1 garlic clove, crushed
  • 1/2 cup (125ml) salt-reduced gluten-free tamari or soy sauce
  • 1/4 cup (55g) caster sugar
  • 1 tsp sesame oil
  • 1 tbs sea salt flakes
  • 1 tbs black peppercorns
  • 1 tsp dried chilli flakes (optional)
  • 1/4 cup (45g) rice flour
  • 2 x 300g pkts firm tofu, cut into 2cm pieces
  • Vegetable oil, extra, to shallow-fry


    • Step 1
      Heat the vegetable oil in a small saucepan over high heat. Add spring onion, sliced chilli, if using, and garlic and cook, stirring, for 1 min or until fragrant. Reduce heat to low. Add the tamari or soy sauce and sugar. Cook, stirring, for 3 mins or until the sugar dissolves. Simmer for 5 mins or until the sauce thickens. Stir in sesame oil.
    • Step 2
      Place the sea salt, peppercorns and chilli flakes, if using, in a mortar and pound with a pestle until finely crushed (alternatively, use a spice grinder). Place in a medium bowl with the rice flour and stir to combine. Add the tofu to the rice flour mixture and toss to coat, shaking off excess.
    • Step 3
      Add enough oil to a medium frying pan to come 1cm up the side. Heat over medium heat. Cook the tofu, in 2 batches, turning occasionally, for 5 mins or until golden brown. Transfer to a plate lined with paper towel.
    • Step 4
      Arrange the tofu on a serving platter. Serve with the sauce.

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