Gluten-free Salt and Pepper Tofu

Ingredients

2 tsp vegetable oil
1 spring onion, thinly sliced
1 long red chilli, thinly sliced (optional)
1 garlic clove, crushed
1/2 cup (125mL) salt-reduced gluten-free tamari
1/4 cup (55 g) caster sugar
1 tsp sesame oil
1 Tbs sea salt flakes
1 Tbs black peppercorns
1 tsp dried chilli flakes (optional)
1/4 cup (45 g) rice flour
2 x 300 g packets firm tofu, cut into 2 cm pieces
Vegetable oil, extra, to shallow-fry

Method

Heat the vegetable oil in a small saucepan over high heat. Add the spring onion, sliced chilli, if using, and garlic and cook, stirring, for 1 minute or until fragrant. Reduce heat to low. Add the tamari or soy sauce and sugar. Cook, stirring, for 3 minutes or until the sugar dissolves. Simmer for 5 minutes or until the sauce thickens. Stir in the sesame oil.

Place the sea salt, peppercorns and chilli flakes, if using, in a mortar and pound with a pestle until finely crushed (alternatively, use a spice grinder). Place in a medium bowl with the rice flour and stir to combine. Add the tofu to the rice flour mixture and toss to coat, shaking off excess.

Add enough oil to a medium frying pan to come 1cm up the side. Heat over medium heat. Cook the tofu, in 2 batches, turning occasionally, for 5 minutes or until golden brown. Transfer to a plate lined with paper towel.

Arrange the tofu on a serving platter. Serve with the sauce, thinly sliced red chilli, spring onion curls and toasted sesame seeds.

Credits: Coles

Photo Credits: Coles