Salt and pepper tofu bowl recipe

This salt and pepper tofu is easy to make at home. Serve with rice and greens for a quick and easy bowl of goodness.

Ingredients

225g block extra firm tofu, drained, patted dry and cut into roughly 2cm/¾in cubes
1½ tbsp olive oil, plus extra for frying
3 tbsp cornflour
120g/4¼oz jasmine rice
¼ tsp fine sea salt
¼ tsp white pepper
¼ tsp caster sugar
¼ tsp garlic powder
1 tbsp oyster sauce (or a vegan alternative)
200g/7oz Asian greens (such as choi sum or pak choi), roughly chopped with green and white parts separated
2 large garlic cloves, sliced
sliced spring onion, to garnish (optional)

Coat the tofu cubes with 1 tablespoon of the olive oil in a medium-sized bowl, then toss with the cornflour, adding a tablespoon at a time.
Heat just enough oil to cover the bottom of a large, non-stick frying pan set over a high heat. Once the oil is shimmering, fry the tofu until golden on all sides, working in batches if needed. This should take around 15 minutes. Set aside on a plate lined with kitchen paper to drain off any excess oil.
Meanwhile, cook the jasmine rice as per the packet instructions.
Stir together the sea salt, white pepper, sugar and garlic powder in a small bowl. Set aside. Then, in another small bowl, whisk the oyster sauce together with 4 tablespoons of water.
In another pan, heat the remaining half tablespoon of oil over a medium-high heat. Cook the white parts of your greens until tender, then stir in the sliced garlic and reserved green parts. Cook until the garlic is soft and the greens have wilted.
Stir the oyster sauce mixture into the greens, allowing it to bubble down into a thickened sauce; this should only take a couple of minutes.
Just before serving, toss the cooked tofu with the salt and pepper mixture.
To serve, divide the rice between two warm bowls, then top with the greens and their sauce, followed by the tofu and spring onions, if using.