👨‍🍳 作り方

1. 1

   In a shallow dish, combine the cornstarch, salt, white pepper, and Sichuan peppercorns (if using).

   💡 プロのコツ: Ensure the cornstarch is well mixed with the seasonings.
2. 2

   Gently toss the tofu cubes in the cornstarch mixture, ensuring each piece is evenly coated.

   💡 プロのコツ: Be gentle to avoid breaking the tofu cubes.
3. 3

   Heat the vegetable oil in a wok or large skillet over medium-high heat. The oil should be hot but not smoking.

   💡 プロのコツ: A good test for oil temperature is to drop a tiny piece of tofu in; it should sizzle immediately.
4. 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.

   💡 プロのコツ: Do not overcrowd the pan, as this will lower the oil temperature and result in soggy tofu.
5. 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.

   💡 プロのコツ: Allowing the tofu to drain well is crucial for crispiness.
6. 6

   Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat.

   💡 プロのコツ: Save the leftover oil for other stir-fries.
7. 7

   Add the minced garlic, ginger, and sliced red chilies to the wok. Stir-fry until fragrant, about 30 seconds.

   💡 プロのコツ: Be careful not to burn the garlic and ginger.
8. 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.

   💡 プロのコツ: Toss gently to maintain the crispiness of the tofu.
9. 9

   Serve immediately as a snack or side dish.

   💡 プロのコツ: Best enjoyed fresh and hot for maximum crispiness.