Salt and Pepper Tofu with Ginger Rice
Crispy fried tofu cubes coated in cornflour and flour, served with jasmine rice and ginger garlic seasoning.
- 400 g firm tofu
- 150 g jasmine rice
- 60 g cornflour
- 40 g plain flour
- 2 whole red chilli
- 4 whole spring onions
- 30 g fresh ginger
- 3 whole garlic cloves
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 200 ml vegetable oil
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp white pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice until water runs clear, then cook with 300ml water for 15 minutes until tender
- Step 2
Press tofu between kitchen towels for 10 minutes to remove excess water, then cut into 2cm cubes
- Step 3
Mix cornflour, plain flour, 1 tsp salt, and white pepper in a bowl
- Step 4
Finely slice red chillies, spring onions, ginger, and garlic
- Step 5
Heat vegetable oil to 180°C in a deep pan or wok
- Step 6
Coat tofu cubes in flour mixture and fry in batches for 3-4 minutes until golden and crispy
- Step 7
Remove tofu and drain on kitchen paper
- Step 8
Pour off oil leaving 2 tbsp in pan, add ginger and garlic, stir-fry for 30 seconds
- Step 9
Add chillies and white parts of spring onions, cook for 1 minute
- Step 10
Return crispy tofu to pan with remaining salt and black pepper, toss for 1 minute
- Step 11
Fluff cooked rice with fork, stir in 2 tsp grated ginger and sesame oil
- Step 12
Serve tofu over ginger rice, garnish with green spring onion tops and drizzle with soy sauce
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