This delicious, crispy tofu dish is made with lip-tingling Szechuan pepper, with a zingy wasabi and ginger mayonnaise and quick pink pickled radishes on the side. It's full of bright, fascinating flavours, and you can prep everything in advance, leaving frying until you're ready to serve.
It's very simple to throw together, and makes a delightful light lunch or a great starter. I also love serving a pile of crispy tofu with little bowls of wasabi mayo to pass around at drinks parties.
If you want to make a heartier meal of it, add some fragrant rice or noodles.
For the tofu
280g extra-firm tofu
1 tsp pink peppercorns
¼ cup cornflour
½ tsp ground white pepper
1 tsp Szechuan pepper
2 tsp sea salt
3-4 tbsp light oil – I use ground nut
For the wasabi ginger mayo
½ cup of your favourite vegan mayo. I like Follow Your Heart Original Vegenaise
1-2 tbsp wasabi paste
1 tsp fresh ginger, grated
Juice of 1 lime
For the pickled radish
½ cup radishes, sliced or quartered
¼ cup apple cider vinegar
½ cup caster sugar
1 tsp sea salt
For the side salad
Make a green salad of your choice. Alongside this recipe, I like to use a combination of mixed leaves, coriander, edamame beans, cucumber and avocado.
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