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Salt and Pepper Crispy Tofu

35 min. | 668 kcal | easy |
Vegetarian, Spicy
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1. Setup Cut the tofu into cubes. Chop the chili pepper. Cut the lime into quarters. Cut the zucchini into sticks. Slice the onion.
2. Cook the tofu In a bowl, combine the tofu, half of the brown sugar and a tbsp of oil and season with salt and pepper. Gradually add the cornstarch and mix well. In a deep pan, add about an inch of vegetable oil. Once the oil is hot, cook the tofu pieces for 4-5 minutes. Remove and place on a paper towel.
3. Cook the noodles Bring a pot of water to a boil. Add the noodles and cook for 3-4 minutes. Drain, rinse under cold water and reserve
4. Make the noodles In a pan over medium-high heat, add a drizzle of olive oil. Cook the onions and the zucchini 3-4 minutes. Push to one side in the pan and add the eggs. Cook 1-2 minutes and break up into pieces. Add the noodles, the soy sauce, the rest of the brown sugar and the curry powder and mix well.
5. Mix the tofu In a bowl, combine the pieces of crispy tofu with the white pepper, the chili peppers, to taste (caution! spicy) and a big pinch of salt.
6. Plate your dish Serve the noodles with the crispy salt and pepper tofu. Garnish with the lime wedges. Bon appétiit!
300 g Tofu
60 ml Cornstarch
15 ml Brown Sugar
5 ml White pepper
1 unit Lemon
1 unit Fresh Chili Pepper
120 ml Liquid Egg
1 unit Yellow Onion(s)
1 unit Zucchini(s)
30 ml Soy Sauce
5 ml Curry Powder
140 g Rice Noodles
What you need Pot, strainer, pan, bowl.
668 kcal
% daily value
% daily value
carbohydrate 106g
fat 16g
cholesterol 193mg
fiber 5g
protein 24g
saturated 3g
sodium 1307mg
sugar 28g
trans 0g