• Chinese Salt and Pepper Tofu


    A big thank you to Jennifer from our Facebook community for sharing this simple dinner recipe from Veggie Belly!


    for the saute:

    • 1/2 tablespoon oil
    • 2 medium leeks, white part only, washed and grit removed (1 cup when chopped)
    • 1 celery rib (1/2 cup when chopped)
    • 1 small green pepper (1/2 cup when chopped)
    • 1 tablespoon finely minced garlic
    • 1 tablespoon finely minced ginger
    • 1 tablespoon light soy sauce
    • 1/2 teaspoon brown sugar

    for the tofu:

    • 1 block (14 oz when drained) extra firm tofu
    • 4 tablespoons corn starch
    • 1/2 teaspoon or to taste freshly cracked black pepper
    • Salt
    • Vegetable or canola oil for frying


    Chop the leeks, celery and green pepper into a fine dice. Heat oil in a wok on medium-high heat. Add chopped leeks, celery, and green pepper. Sauté on high heat for about 2 minutes. Add ginger and garlic. Cook another 1-2 minutes. Add soy sauce and brown sugar and cook 30 seconds. Set this mixture aside.

    Pat dry the drained tofu. Cut into 1 inch cubes. Place the tofu cubes in a large bowl. Add corn starch, salt and pepper. Gently toss till the tofu pieces are very well coated.

    In a skillet, pour oil so that it comes up 1/2 inch. Heat the oil.Make sure oil is hot. Add tofu cubes a few at a time. If you fry too many in one go they won’t crisp up. Fry the tofu pieces, flipping them around, so that all sides are golden brown. Drain onto a few layers of paper towels.

    Heat up the sautéed leeks, celery and bell pepper. Add the fried tofu cubes to this. Toss well. Serve vegan Chinese salt and pepper tofu with your favorite chili sauce and garnish with celery leaves or green onions.

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