To accompany our vegan feature, we thought we'd get you started with this yummy recipe for salt and pepper tofu with lemon soy dipping sauce



Bill Granger's Salt & Pepper Tofu with lemon soy dipping sauce

This is a great way to ease yourself into the idea of tofu- the crispy salt and pepper coating and spicy-sweet dipping sauce are a match made in heaven. It’s also the ideal drinks snack for your vegetarian guests.

 
4 tablespoons plain flour

½ teaspoon Chinese five spice powder

500g silken tofu

600ml light-flavoured oil, for deep-frying

2 spring onions, thinly sliced

1 red chilli, sliced

Lemon soy dipping sauce

Small handful coriander leaves
 

Season the flour generously with sea salt, freshly ground black pepper and the five spice powder. Cut the moist tofu into thick fingers and roll in the seasoned flour to coat.

Heat the oil in a deep saucepan over medium-high heat until hot. Drop the tofu into the oil and deep-fry for 3-4 minutes, tossing regularly, until golden all over. Remove and drain on kitchen paper. Fry the spring onion and chilli for 2-3 minutes or until starting to go golden. Remove and drain on kitchen paper.

Serve the tofu with the lemon soy dipping sauce and finish with the coriander leaves and the spring onion and chilli.

 
Serves 4

Lemon soy dipping sauce:

1 ½ tablespoons lime juice

1 ½ tablespoons lemon juice

3 tablespoons mirin

2 tablespoons light soy sauce


Put the lime and lemon juices and the mirin in a small saucepan. Bring to the boil then remove from the heat and set aside to cool. Stir in the soy sauce.

Photo credit: Mikkel Vang