Oat Flake Salt & Pepper Tofu

Oat Flake Salt & Pepper Tofu

The combination of salt and pepper in this dish is what makes it a winner. Creamy tofu calms everything down, while the sharp seasoning teases the palate. The oat flakes also provide a killer twist – they add that a bit of extra chew, allowing the punchy flavours to linger longer.
Photography: YUKI SUGIURA
2 as a main course, or 4 as a starter or side dish
Total Time
30 Minutes
300g of firm tofu, drained for 20 minutes and sliced into 1.5cm/0.5in cubes
100g of cornflour (corn starch)
6 tbsp of vegetable oil, plus extra if needed
2 tsp of sea salt flakes
1 tsp of freshly fine-ground black pepper
1 large chilli, deseeded and finely sliced, plus extra to serve
2 spring onions (scallions), finely sliced, plus extra to serve
4-5 tbsp of jumbo rolled oats
Leaves from 2 coriander sprigs
Greens or salad, and rice, to serve (optional)
Step 1

Put the tofu cubes in a shallow dish with the cornflour and turn them gently, to coat all sides.

Step 2

Heat half the oil in a large frying pan over a high heat until bubbling hot, then add the cubes one by one, making sure there is at least 1cm/0.5 inch between each cube. You may need to do this in batches. If you need more oil to fry all the tofu, add a little more. Turn the cubes until all the sides are crisp and golden. Drain on kitchen roll.

Step 3

In a small bowl, mix the salt and pepper together.

Step 4

In a clean frying pan, heat up the remaining oil for 2 minutes, then add the chilli and spring onions. Stir-fry for 2 minutes, then add the oats and sprinkle with the salt and pepper. Stir-fry gently for a further 2 minutes, until the oats are golden and have taken on the flavours.

Step 5

Add the crispy tofu, tossing it in the pan until the seasonings coat the cubes. Serve immediately, scattered with more chilli and spring onion and the coriander. Just as it is, this is a great starter; add greens or salad and rice if you are eating it as a main course.

TWISTS: This recipe is also great with whole button mushrooms instead of tofu, or – which is the classic dish – with squid. 

Recipe Courtesy Of Tofu Tasty: Imaginative tofu recipes for every day by Bonnie Chung, published by Pavilion Books.

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