- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Wheat free
These crunchy little tofu bites are both gluten-free and vegetarian, making them ideal for entertaining.
- Serves8
- Cook time20 minutes
- Prep time10 minutes
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 (55g) caster sugar
- 1 tsp sesame oil
- 1 tbs sea salt flakes
- 1 tbs black peppercorns
- 1 tsp dried chilli flakes (optional)
- 1/4 cup (45g) rice flour
- 2 x 300g pkts firm tofu, cut into 2cm pieces
- Vegetable oil, extra, to shallow-fry
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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 min or until fragrant. Reduce heat to low. Add the tamari or soy sauce and sugar. Cook, stirring, for 3 mins or until the sugar dissolves. Simmer for 5 mins or until the sauce thickens. Stir in the sesame oil.Step 2
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.Step 3
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 mins or until golden brown. Transfer to a plate lined with paper towel.Step 4
Arrange the tofu on a serving platter. Serve with the sauce.
Serve with... thinly sliced red chilli, spring onion curls and toasted sesame seeds.
Gluten-free salt and pepper tofu
- Serves8
- Cook time20 minutes
- Prep time10 minutes
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 (55g) caster sugar
- 1 tsp sesame oil
- 1 tbs sea salt flakes
- 1 tbs black peppercorns
- 1 tsp dried chilli flakes (optional)
- 1/4 cup (45g) rice flour
- 2 x 300g pkts firm tofu, cut into 2cm pieces
- Vegetable oil, extra, to shallow-fry
Description
These crunchy little tofu bites are both gluten-free and vegetarian, making them ideal for entertaining.
Method
Step 1
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 min or until fragrant. Reduce heat to low. Add the tamari or soy sauce and sugar. Cook, stirring, for 3 mins or until the sugar dissolves. Simmer for 5 mins or until the sauce thickens. Stir in the sesame oil.Step 2
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.Step 3
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 mins or until golden brown. Transfer to a plate lined with paper towel.Step 4
Arrange the tofu on a serving platter. Serve with the sauce.
Serve with... thinly sliced red chilli, spring onion curls and toasted sesame seeds.