Crispy Salt, Szechuan & Pink Peppercorn Tofu | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Drain the tofu – I also like to give it a squeeze with some kitchen towel – then cut into 1-inch cubes and place in a large bowl.
• Using a pestle and mortar, roughly grind up the peppercorns, and place them in a small bowl with the cornflour, white pepper, Szechuan pepper and sea salt.
• Add the cornflour mix to the tofu, shake the bowl to coat all the pieces, and set aside.
• Add the radishes to a small bowl with the vinegar, sugar and salt, stir until the sugar is dissolved, and set aside, giving them an occasional stir.
• In another small bowl, mix together all the ingredients for the wasabi and ginger mayonnaise. Add a pinch of sea salt, check your seasoning, and add extra wasabi, lime, ginger or salt to taste.
• Prep your salad veggies of choice.
• Serve the tofu with your side salad, a good dollop of wasabi mayo, and a spoonful of quick pickled radish. Finish with a sprinkling of sesame seeds.