Salt and Pepper Tofu

Ingredients

• Tofu

  Extra firm, prepared with nigari

  1 block or 455g

• Salt

  Table

  1 tbsp or 18g

• Peppercorn

  Whole peppercorns, black

  3 tbsp or 19g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ¼ cup or 31g

Directions

1. Press tofu block between to pans or plates to remove some moisture. Leave for roughly half an hour.
2. Crack peppercorns, mix with salt and cornstarch (can substitute tapioca starch or potato starch if desired).
3. Remove tofu from the press and cut into fourths. Cut each fourth into 1"x1" blocks.
4. Heat oil in a small pan set to medium heat.
5. Roll each tofu block in the starch mixture and put into the heated pan. Cook several pieces at a time, but make sure you don't lower the temperature of the pan too much.
6. Turn each piece (chopsticks make this easier) after about 45 seconds to 1 minute. Once all sides are browned, remove tofu to a paper towel to remove excess oil.
7. Serve over rice with a small amount of soy sauce or other sauce of choice.