Salt and Pepper Tofu [Vegan, Gluten-Free]
Ingredients
- 1 1/2 cups firm tofu
- 2 tablespoons whole Sichuan peppercorns
- 3 tablespoons sea salt flakes
- 6 tablespoons cornflour
- 1/2 teaspoon black pepper powder (optional)
- 1/2 teaspoon chilli powder
- Vegetable oil
- Coriander for garnishing
- Juice of 1 lime
- 2 tablespoons tamari (or other gluten free soy sauce)
- 1/4 teaspoon sesame oil
- Pinch sugar
Preparation
- Cut the firm tofu into bite size pieces and place on paper towels or a tea towel to drain and dry
- Place a heavy bottomed frying pan on a low to medium heat and add the whole Sichuan peppercorns. Toast until they are lightly colored and you can smell them. Place the whole Sichuan peppercorns in a mortar and pestle or small blender and grind to a powder, add the sea salt flakes and grind a little more. The result is Sichuan peppercorn salt
- Add the vegetable oil to the heavy bottomed frying pan – just enough to cover the bottom of the pan. Heat the oil on a medium heat
- Place the cornflour on a large flat plate add two teaspoons of the Sichuan peppercorn salt, ground black pepper and chilli powder (if using) and mix well. Toss the piece of tofu in the cornflour mixture and add to the hot pan. Fry until the tofu is golden and crisp on both sides
- Drain the cooked tofu on kitchen paper and sprinkle with a little more Sichuan peppercorn salt
- To make the dipping sauce mix the lime juice, tamari, sugar and sesame oil in a small cup and decant in to a suitable dipping bowl.
- Serve the tofu sprinkled with coriander and thinly sliced red chilli with the dipping sauce on the side.
About The Author
Julia Shannahan
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Julia lives in London and shares totally Gluten-free + Vegan + Allergy-Friendly + Seasonal recipes and lifestyle tips on FriFran. Julia's favourite recipes are (mostly) healthy, quick and easy (and made with easy to get hold-of ingredients). She has a sweet tooth!
Slow Cooker Coconut Soup with Mushrooms and Jackfruit [Vegan]
Ingredients
- 1 can (10 ounces or 280 g) jackfruit, drained and shredded by hand
- 2 cups chopped shiitake or button mushrooms
- 3 - 3-inch pieces of fresh lemongrass
- 1 - 2-inch piece galangal root, cut into slices
- 6 kaffir lime leaves
- 3 cups water
- 1 teaspoon tamarind concentrate (can also use gluten-free soy sauce or coconut aminos)
- 1 teaspoon brown or coconut sugar
- 1 teaspoon soy sauce
Before serving:
- 1 cup full-fat coconut milk (you can use light, but it won’t be as rich)
- 1/4 cup nutritional yeast
- 1 to 2 tablespoons lime juice, to taste
- Salt, to taste
Preparation
- The night before: Shred the jackfruit. Cut the mushrooms, lemongrass, and galangal. Store in the fridge overnight.
- In the morning: Add the shredded jackfruit, mushrooms, lemongrass, galangal, kaffir lime leaves, water, tamarind, sugar, and soy sauce to your slow cooker. Cook on low 7 to 9 hours.
- 20 minutes before serving: Stir in the coconut milk and nutritional yeast. Add lime and salt to taste, and add garnishes (if using; see below).
- Serving Suggestion: Garnish with any of the following: chili oil, lime wedges, chopped cilantro, and shredded carrot.
About The Author
The Vegan Slow Cooker, Kathy Hester
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If you want to prepare hot, nutritious, home-cooked meals for your family and friends, but feel like time is never on your side, think again! The Vegan Slow Cooker shows you how to create fresh, nourishing cuisine in just two simple steps, using all the healthiest produce, whole grains, and vegan-friendly ingredients found at your local market or farm stand (or home garden!). Author and slow cooker expert Kathy Hester, founder of the blog Healthy Slow Cooking (www.healthyslowcooking.com), will show you how simple it is to 1.) Prep your ingredients the night before, in just a few minutes' time, and 2.) Assemble everything in the slow cooker in the morning, right before you head to work.
