Fried Salt & Pepper Tofu
A delightful dish with a crispy exterior and tender interior, perfect for vegans and impressing guests. This easy recipe promises to awaken your senses with its savory flavor.
Ingredients
Tofu Preparation
- 280 g Medium Tofu The star of the dish, providing creamy texture.
- 475 ml Water Essential for soaking the tofu.
- 1 tsp Salt For seasoning the water soak.
Aromatics and Spices
- 6 cloves Garlic Adds savory depth.
- 2 pieces Red Chilli For spice and color.
- 2 pieces Spring Onions Provides crispness and freshness.
- 1 tsp Ground White Pepper Adds warmth and subtle spice.
- 0.25 tsp Fennel Seed Provides a unique sweet hint.
- 0.5 tsp Ground Sichuan Peppercorn Gives signature numbing spice.
- 0.5 tsp Dashi Powder Contributes umami.
Coating and Frying
- 120 g Cornstarch Ensures crispy coating.
- 5 tbsp Vegetable Oil Needed for frying.
- Salt Salt To taste for seasoning.
Instructions
Preparation
- Cut the tofu into bite-sized squares and place in a mixing bowl. Pour in water and add 1 tablespoon of salt. Soak for about 10 minutes.
- While soaking, make the salt and pepper mix by grinding white pepper, fennel seed, and Sichuan peppercorn to a fine powder.
- Finely chop garlic, red chilli, and spring onions; set aside.
Frying
- Drain the tofu. Pat dry if using firm tofu.
- Spread cornstarch on a plate. Coat the tofu cubes thoroughly with cornstarch.
- In a pan, heat enough vegetable oil to cover the base by about half a centimeter. Add the tofu and fry for about 10 minutes until golden brown.
- Transfer to a paper-lined plate to absorb excess oil. Sauté garlic, chilli, and spring onions in the same pan until golden.
- Return crispy tofu to the pan, toss with aromatics, and dust with salt and pepper mix. Serve hot and garnish with chopped spring onions.
Notes
For extra flavor, consider marinating the tofu in soy sauce before coating. Ensure oil is hot before frying.