By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
112 cal · 25 min
Tofu Roquefort
Recipe GLPR0df2cdcb806ad2
A simple yet elegant dish featuring pan-seared firm tofu crusted with Szechuan peppercorns and finished with a touch of sea salt. The tofu develops a golden exterior while remaining tender inside, with warm, tingling peppercorn notes throughout. This versatile preparation works beautifully as a salad topping or standalone protein course.
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Ingredients
1 block firm tofu, 12–14 oz
2 teaspoons sea salt or kosher salt, divided
1 tablespoon cracked Szechuan peppercorns
2 tablespoons olive oil, or more as needed
Directions
Drain the tofu block thoroughly and gently press it to remove excess moisture. You may wrap it in a clean kitchen towel or paper towels and press gently for 5–10 minutes.
Cut the pressed tofu into 4 thick slices (roughly ¾ to 1 inch thick) or 8 smaller pieces, depending on your preferred serving style.
In a small bowl, combine the cracked Szechuan peppercorns with 1 teaspoon of the salt. Mix well.
Lightly sprinkle both sides of each tofu piece with a bit of the salt-pepper mixture, pressing gently so it adheres to the surface.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the tofu pieces in a single layer.
Cook for 4–5 minutes on the first side without moving, until a light golden crust forms. Flip carefully and cook the second side for another 3–4 minutes until golden brown.
Transfer the tofu to a serving plate. Sprinkle the remaining 1 teaspoon of salt evenly over the top.
Serve warm as a salad topper or standalone dish. The warm Szechuan peppercorn coating will create a pleasant numbing and tingling sensation on the palate.
Comments
Tofu and Sichuan peppercorns are both readily available at Harris Teeter, Food Lion, Kroger, and Walmart; olive oil is universal. The real catch is the title—Roquefort cheese is nowhere in the ingredient list, and without it this is just seasoned tofu, not the blue-cheese dish the name promises. At roughly $3 for the tofu and $4 for decent Sichuan peppercorns, the cost per serving lands around $1.75, which is genuinely cheap. The 25-minute claim assumes the tofu is already pressed and cut; actual prep (draining, pressing, cutting, roasting) runs closer to 40 minutes including oven time. This works as a side dish or a weeknight protein but demands your attention in the pan and will not reheat well—serve hot the same night.
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