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Salt and Pepper Tofu
Crispy fried tofu cubes coated in a savory and aromatic blend of salt, pepper, and chili. This popular appetizer or side dish offers a delightful contrast of textures and a punch of flavor.
🧂 Ingrédients
- 400 g Firm or extra-firm tofu(pressed and cut into 1-inch cubes)
- 4 tbsp Cornstarch(for coating)
- 1 tsp Salt
- 1/2 tsp White pepper
- 1/2 tsp Ground Sichuan peppercorns(optional, for a numbing sensation)
- 1/2 cup Vegetable oil(for shallow frying)
- 3 cloves Garlic(finely minced)
- 1 inch piece Ginger(finely minced)
- 1-2 Red chilies(thinly sliced (seeds removed for less heat))
- 2 Scallions(green parts only, thinly sliced)
👨🍳 Instructions
- 1
In a shallow dish, combine the cornstarch, salt, white pepper, and Sichuan peppercorns (if using).
💡 Conseils de pro: Ensure the cornstarch is well mixed with the seasonings. - 2
Gently toss the tofu cubes in the cornstarch mixture, ensuring each piece is evenly coated.
💡 Conseils de pro: Be gentle to avoid breaking the tofu cubes. - 3
Heat the vegetable oil in a wok or large skillet over medium-high heat. The oil should be hot but not smoking.
💡 Conseils de pro: A good test for oil temperature is to drop a tiny piece of tofu in; it should sizzle immediately. - 4
Carefully add the coated tofu cubes to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 3-4 minutes per side, until golden brown and crispy.
💡 Conseils de pro: Do not overcrowd the pan, as this will lower the oil temperature and result in soggy tofu. - 5
Remove the fried tofu from the oil with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
💡 Conseils de pro: Allowing the tofu to drain well is crucial for crispiness. - 6
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat.
💡 Conseils de pro: Save the leftover oil for other stir-fries. - 7
Add the minced garlic, ginger, and sliced red chilies to the wok. Stir-fry until fragrant, about 30 seconds.
💡 Conseils de pro: Be careful not to burn the garlic and ginger. - 8
Return the fried tofu to the wok. Add the sliced scallions and toss everything together gently for about 1 minute, until the tofu is well coated with the aromatics.
💡 Conseils de pro: Toss gently to maintain the crispiness of the tofu. - 9
Serve immediately as a snack or side dish.
💡 Conseils de pro: Best enjoyed fresh and hot for maximum crispiness.
💡 Conseils de pro
- ✓Pressing the tofu beforehand is essential to remove excess water, which helps it crisp up.
- ✓For an extra crispy coating, you can double-fry the tofu: fry once until lightly golden, drain, then fry again until deeply golden and crisp.
- ✓Adjust the amount of chili and Sichuan peppercorns to your spice preference.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a splash of soy sauce or oyster sauce in step 8 for a more savory flavor.
- Incorporate finely chopped cilantro along with the scallions.
- Serve with a side of sweet chili sauce for dipping.