Chinese · Dinner
Salt and Pepper Tofu
Cubes of pressed firm tofu are dredged in seasoned cornstarch and deep-fried until the exterior turns brittle and golden while the inside stays custardy. Tossed with minced garlic, sliced scallion, and sliced fresh chili in a dry salt-and-pepper seasoning with no sauce. Served hot as a starter or side alongside steamed rice.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
440Calories
15.7gProtein
33.3gFat
24.6gCarbs
1.8gSugar
2.9gFiber
637mgSodium
0mgChol
4.5gSat Fat
425mgPotassium
224mgCalcium
3.5mgIron
0mcgVitamin B12
25mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press tofu cubes between paper towels for 10 minutes to remove excess moisture, then pat dry. Toss in cornstarch until evenly coated, shaking off excess.
2
Fry
Heat vegetable oil in a wok to 350°F (175°C); fry tofu in batches for 4–5 minutes, turning occasionally, until the surface is golden and crackly.
3
Saute
Wipe out the wok, add 1 teaspoon frying oil, and sauté minced garlic, sliced scallion, and sliced chili over medium heat for 30 seconds until fragrant.
4
Toss
Return fried tofu to wok with white pepper, five-spice powder, salt, and Sichuan peppercorn; toss over high heat for 30 seconds until seasoning clings evenly and coating stays crisp.
5
Plate
Transfer to a small plate and serve immediately while coating is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu, pressed and cut into 3/4-inch cubes
- 1/2 cup60g cornstarch
- 1 cup240ml vegetable oil, for frying
- 4 cloves4 cloves garlic
- 22 scallion
- 22 fresh chili
- 1 tsp1 tsp white pepper
- 1/2 tsp1/2 tsp five-spice powder
- 1/2 tsp1/2 tsp salt
- a pinch of Sichuan peppercorn
