Tofu with Coconut Caramel & Sichuan Pepper

Serves: 4 Prep: 15_mins Cook: 15_mins


This delicious Tofu with Coconut Caramel & Sichuan Pepper is great for getting friends and family together. Made with a heavenly combination of flavours and sweetened naturally with our Organic Coconut Sugar. This dish won't disappoint. We served alongside a fresh green salad and delicious roasted vegetables.


For the tofu:

500g Biona Organic Tofu

Biona Organic coconut oil for frying

1 tbsp sesame seeds

Micro herbs to serve

For the sauce:

125 Biona Organic coconut sugar

1 tbsp Biona Organic Red Wine Vinegar

½ tbsp Chinese black rice vinegar

2 tbsp Biona Organic shoyu sauce

½ tbsp chilli bean paste

1 tsp grated fresh ginger

1 garlic clove, crushed

¼ tsp sichuan pepper

½ bird’s eye chilli, finely sliced


  1. Put the tofu block on a plate between 2 thick wads of kitchen paper. Press down firmly to squeeze out as much moisture as possible, then use more kitchen paper to pat the surface of the tofu block dry.
  2. Heat a glug of oil in a non-stick frying pan and fry the tofu on both sides for 4-5 minutes in total until crisp and golden. Remove from the pan (reserve the pan) and set aside.
  3. To make the caramel sauce, put the sugar and 3 tbsp cold water in the pan and heat gently until the sugar dissolves and turns into an amber caramel. Add the remaining caramel sauce ingredients and stir to combine.
  4. Return the tofu to the pan and baste in caramel sauce. Slice thickly, then serve on a platter, drizzled with the remaining caramel sauce and topped with the toasted sesame seeds, and micro herbs.

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