Cauldron

Sizzling Black Pepper Tofu

This could be your new go-to for tofu. Cauldron Sizzling Black Pepper Tofu, Kimchi Slaw and a zingy Lime Mayo Dipping Sauce. 

Lively, spicy, with an explosion of flavours. Don't worry about dinner time confusion - try this Asian fusion black pepper tofu recipe.

Serves 2
22 mins
Easy
Vegan
376 cals (per serving)
Black pepper tofu with salad on the side
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

For the sizzling black pepper tofu

  • 1 x 220g pack Cauldron Extra Firm Tofu

  • 3 tbsp cornflour 

  • A drizzle olive oil

  • 2 spring onion, finely chopped 

  • 2 cloves garlic, crushed 

  • 1 tsp grated ginger 

  • 1 tsp muscovado sugar 

  • 1 tbsp low salt soy sauce

  • ½ tbsp rice wine vinegar

  • 1 tsp black pepper 

For the kimchi slaw

  • 1 head red chicory, shredded 

  • 1 small carrot, cut into matchsticks 

  • 50g kimchi

  • ½ tbsp vegan mayonnaise

  • 2 spring onions, sliced 

For the lime mayo dipping sauce

  • 1 tbsp vegan mayonnaise

  • 1 unwaxed lime, juice only 

  • 1 tsp chopped coriander

To garnish

  • Unwaxed lime wedges

  • Extra spring onion, chopped

  • Coriander leaves

Our tip

This is a great recipe to double up and use for meal prep. Perfect for lunch boxes or sandwich filling – packed full of punchy flavours and crunchy veg!

Method:

For the kimchi slaw

  1. Mix all of the ingredients in a bowl and set to one side. 

For the lime mayo dipping sauce

  1. Mix all of the ingredients in a ramekin and set to one side.

For the sizzling black pepper tofu

  1. Cut the Cauldron Extra Firm Tofu into bite-sized cubes. Place the cornflour into a small bowl. Add the tofu cubes and toss to coat.

  2. Heat a drizzle of olive oil in a non-stick frying pan. Fry the tofu cubes on all sides over a medium heat turning regularly until they are crispy on all sides (approximately 8-10 minutes).

  3. Mix the remaining ingredients along with 2 tablespoons of water in a small bowl. Pour the sauce over the tofu cubes in the pan and stir to coat. Cook for 1-2 minutes until the sauce has thickened and coated the cubes. Set to one side. 

  4. Serve the sizzling black pepper tofu with a side of kimchi slaw and a small pot of dipping sauce. Garnish with lime wedges, chopped spring onion and coriander leaves.

Our tip

This is a great recipe to double up and use for meal prep. Perfect for lunch boxes or sandwich filling – packed full of punchy flavours and crunchy veg!

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!