Salt & Pepper Tofu with Plum Sauce


  • ½ tsp vegetable oil, plus oil for shallow frying
  • 4 spring onions, roughly chopped
  • ½ tsp ground cinnamon
  • 250g plums, stoned and roughly chopped
  • 60ml rice or white wine vinegar
  • 40g caster sugar
  • 2 tbsp cornflour
  • 1 tsp coarsely ground black pepper
  • 1 tsp sea salt
  • 300g firm or smoked firm tofu, cut into small chunks
  • 400g fine green beans
  • 1 tbsp vegetable oil
  • 2 garlic cloves, finely chopped
  • 2 tbsp roughly chopped roasted peanuts


Calories columnFat columnSaturates columnSugars columnSalt column
357 per serving
17% %GDA
20g per serving
29% %GDA
3g per serving
15% %GDA
19g per serving
21% %GDA
2.20g per serving
37% %GDA


  1. Heat a pan until medium hot, add the oil and spring onions and cook for 2 minutes then add the ground cinnamon and cook for another minute.

  2. Add the plums, vinegar and caster sugar and bring to the boil. Cover with a lid and cook for 8-10 minutes until the plums have softened.

  3. Remove from the heat and allow to cool before either blitzing with a stick blender, or tipping into a blender and blitz until smooth.

  4. Bring a pan of water to the boil, add the beans and simmer for 4 minutes until tender. Drain and toss with the vegetable oil and garlic.

  5. Tip the cornflour, crushed peppercorns and salt into a bowl and toss together. Add the tofu and toss until totally coated in the mixture.

  6. Heat a frying pan until hot, add enough oil to just cover the bottom of the pan. Add the tofu and fry on each side for 1-2 minutes until crispy.

  7. Spoon the plum sauce onto the plate, pile the tofu on top and serve the beans alongside, topped with the peanuts.