Jiao Yan Dou Fu (Salt and Pepper Tofu)

🧂 Ingredients

• 400 g Firm or extra-firm tofu(Ensure it's well-pressed to remove excess water for maximum crispiness.)
• 1/2 cup Cornstarch(For coating the tofu.)
• 1 tsp Salt(Adjust to taste. Use coarse sea salt or kosher salt for better texture.)
• 1 tsp White pepper(Freshly ground white pepper is preferred for its pungent aroma.)
• 4 cloves Garlic(Finely minced.)
• 3 stalks Scallions (green onions)(White and light green parts thinly sliced, dark green parts thinly sliced for garnish.)
• 2 small Red chilies(Finely minced. Remove seeds for less heat, or use a spicier variety if desired.)
• 3-4 cups Neutral oil(For deep-frying (e.g., canola, vegetable, or peanut oil). Enough to submerge tofu.)

👨‍🍳 Instructions

1. 1

   Prepare the tofu: Drain the tofu and press it thoroughly for at least 15 minutes using a tofu press or by wrapping it in paper towels and placing a heavy object on top. Cut the pressed tofu into 1-inch cubes.

   ⏱️ 15 minutes
2. 2

   Coat the tofu: Place the tofu cubes in a bowl. Sprinkle the cornstarch over the tofu and gently toss until each cube is evenly coated. Shake off any excess cornstarch.

   ⏱️ 5 minutes
3. 3

   Fry the tofu: Heat the neutral oil in a wok or deep pot over medium-high heat until it reaches 175°C (350°F). Carefully add the coated tofu cubes in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes, turning occasionally, until the tofu is deeply golden brown and crispy on all sides. Use a slotted spoon to remove the fried tofu and place it on a wire rack set over a baking sheet to drain excess oil.

   ⏱️ 10-12 minutes
4. 4

   Prepare aromatics: While the tofu is frying or draining, heat 1 tablespoon of the frying oil (or fresh oil) in a clean wok or large skillet over medium-high heat. Add the minced garlic, minced chilies, and the white and light green parts of the scallions. Stir-fry quickly for about 30-60 seconds until fragrant, being careful not to burn the garlic.

   ⏱️ 1 minute
5. 5

   Combine and season: Add the crispy fried tofu back into the wok with the aromatics. Sprinkle the salt and white pepper over the tofu. Toss everything together gently but quickly to coat the tofu evenly with the seasonings and aromatics. Stir in the reserved dark green parts of the scallions just before serving.

   ⏱️ 1 minute
6. 6

   Serve: Transfer the salt and pepper tofu to a serving platter immediately. Garnish with extra sliced scallions if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Pressing the tofu is crucial for achieving a crispy exterior. The drier the tofu, the crispier it will become.
• ✓Ensure the oil is at the correct temperature before frying. Too low, and the tofu will absorb too much oil; too high, and it might burn before becoming crispy.
• ✓Fry the tofu in batches to prevent overcrowding the wok, which can lower the oil temperature and result in soggy tofu.
• ✓Serve immediately after tossing with the seasonings for the best crispy texture.

🔄 Variations

• Add 1/2 teaspoon of Chinese five-spice powder along with the salt and pepper for an extra layer of aromatic flavor.
• For a spicier kick, increase the amount of chilies or use a hotter variety like bird's eye chilies.
• Toss with a tablespoon of soy sauce or tamari at the very end for a slightly saucier finish, though this will reduce crispiness.

🥗 Nutrition

Per serving