Salt and Pepper Tofu

Recipe by Yoshiko Takeuchi
Yoshiko is a guest on our Japanese episode of Vegan Life Podcast – listen here

Serves 4 

salt and pepper tofu

  • 600g sliken firm or firm tofu 

Flour mixture  

  • 1 TBSP black and white peppercorn 
  • 1 TBSP sea salt 
  • 2 TBSP whole meal flour 
  • 2 TBSP corn flour 


  • Coriander 
  • Red chilli  
  • Lime  


  •  neutral oil for frying  



Drain the tofu lightly by let stand on tilted chopping board for 10 to 20mins.  

Pound the peppercorns with salt in a mortal and pestle 

or place pepper and salt in a plastic bag and crush with a rolling pin over the bag.  

Add the whole meal and corn flour and mix very well.  If you don’t mix well in this stage, your tofu won’t have even taste. Some parts are salty some part are tasteless…  

Toss tofu lightly in a flour mixture and shake away excess.  Heat oil in a frying pan over high heat. When oil is hot, deep fry tofu, a few pieces at a time, until it is golden. Drain tofu on absorbent paper.  

To serve, place tofu in serving plate with chopped chilli, coriander and lime.  

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