Salt and pepper tofu
Place tofu on paper towels on kitchen bench. Place a heavy object on top for at least 15 minutes to squeeze out excess water. Change paper towels, if required. Cut tofu into cubes.
Mix the salt, garlic powder and black pepper together. Coat tofu cubes and leave for 1-2 hours in refrigerator.
Coat tofu with cornstarch. Heat oil in wok or large skillet. Carefully fry tofu in small batches until tofu is golden. Drain on paper towels. Serve hot.
450g firm tofu
2 tsp salt
2 tsp garlic powder
1 tsp fresh ground black pepper
3 Tbsp cornstarch
3 Tbsp oil