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This delicious crispy tofu comes with a zingy wasabi & ginger mayonnaise and quick oink pickled radishes.

It’s very simple to through together and makes a delightful light lunch or a great starter option. I could also serve a pile of them with little bowls of the wasabi mayo to dip the crispy tofu in, at a drinks party.

If you want to make a meal of it, I recommend adding some grains such as fragrant rice, or noodles.


280g extra firm tofu
¼ cup cornflour
1 tsp Szechuan pepper
1 tsp pink pepper corns
½ tsp ground white pepper
2 tsp sea salt

3-4 tbs light oil, I use ground nut.

Wasabi Ginger Mayo
½ cup of your favourite vegan mayo I like follow your heart veganaise
1-2 tbs wasabi paste
1 tsp grated fresh ginger
Juice 1 lime
Good pinch sea salt

Pickled Radish
½ cup radish sliced or quartered
¼ cup apple cider vinegar
½ cup caster sugar
1 tsp sea salt

Mixed leaves
Coriander leaves
Edamame beans
Sesame seeds


  1. Start by draining the tofu, you can press it if you wish or as I often do, give it a squeeze with kitchen towels.
  2. Dice into roughly 1-inch cubes and place in a large bowl.
  3. Using a pestle and mortar roughly grind the peppercorns and place in a small bowl with the corn flour white pepper and salt, stir to combine and set aside.
    Add the sliced or quartered radishes to a small bowl and add the vinegar and sugar, mix to dissolve the sugar and set aside stirring occasionally.
  4. In another small bowl mix all the ingredients for the Wasabi and Ginger mayonnaise, taste for seasoning, adding extra wasabi, lime, ginger or salt to taste.
  5. Prep your salad veggies of choice.
  6. When you are ready to serve, heat the light oil in a pan, combine the cornflour mix with the tofu and shake to coat all the pieces.
  7. When the oil is hot add the tofu in batches, 3-4 batches should be enough, tossing and turning the tofu until it is crispy and lightly golden on all sides. Place on a kitchen towel to drain and repeat until all the tofu is cooked.
  8. You can place the cooked tofu in a warm oven whilst frying the rest.
  9. Serve the tofu on a plate with salad of choice a good dollop of wasabi mayo and a spoonful of quick pickled radish. Finish with a sprinkle of sesame seeds.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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