SALT AND PEPPER TOFU
The joy of Chinese salt and pepper tofu is the contrasting crispy-on-the-outside, pillowy-on-the-inside textures. There is no need to press the tofu - a quick pat down with a kitchen towel is all that's needed - as the moisture actually helps to keep the interior soft and tender. While potato or tapioca starch is often used for a light batter, nothing beats the accessibility and affordability of cornstarch to produce an enviable crunch. There are many versions of salt and pepper seasoning in Chinese cuisine - some contain Sichuan peppercorns or fennel seeds - but in this recipe, a spicy-sweet combination of white pepper, sugar, ground ginger and five-spice powder shines (See Tip).
Provided by Hetty McKinnon
Categories dinner, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the seasoning, combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl, and stir to combine. Set aside.
- Place the drained tofu onto a clean kitchen towel and pat dry. Cut the tofu into ¾-inch cubes.
- Scatter ¼ cup of the cornstarch onto a large plate or sheet pan. Carefully place the tofu cubes onto the cornstarch, then scatter the remaining cornstarch on top of the tofu. Using clean hands, gently dab each side of the tofu into the cornstarch until it is coated on all sides.
- Line a large plate with a paper towel or a clean kitchen towel.
- Heat a large (12-inch) nonstick or well seasoned cast-iron skillet on medium-high. Add 3 tablespoons of neutral oil and heat until the oil shimmers. Making sure the tofu pieces are not touching each other (you may need to work in batches), add the coated tofu to the skillet and cook for 2 to 3 minutes on each side until the tofu is golden and crispy. Remove and place on the paper or kitchen towel to absorb excess oil. Continue with remaining tofu, adding more oil as needed.
- The empty skillet should still have a small amount of oil, but if it doesn't, add 1 tablespoon more of oil. With the skillet over medium heat, add the scallions and pepper and stir-fry for 30 to 60 seconds until softened and fragrant. Remove with a slotted spoon and drain on the same paper or kitchen towel.
- Transfer the tofu to a plate and sprinkle with about half of the salt and pepper seasoning. Top with scallions and pepper. Serve with rice and the remaining salt and pepper seasoning.
CHINESE SALT AND PEPPER TOFU
Make and share this Chinese Salt and Pepper Tofu recipe from Food.com.
Provided by PalatablePastime
Categories Soy/Tofu
Time 1h18m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain the tofu: Place several paper towels on a cutting board; place the tofu on the cutting board, and then place a heavy object such as a plate or book on top.
- Drain the tofu for at least 15 minutes, changing the paper towels as required (If possible, it's helpful to tilt the cutting board so that the water drains directly into the sink).
- Cut the tofu into cubes.
- Mix together the tofu with the salt, garlic powder, and black pepper, and allow to marinate for 1-2 hours in the refrigerator.
- Toss the tofu cubes with cornstarch to coat.
- Heat oil in wok or large skillet.
- Carefully add the tofu to the wok, add fry in small batches until tofu is golden; drain on paper toweling, and serve hot.
- Serve with Asian condiments, if desired.
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- Remove extra oil, only leave around 1 tablespoon of oil in pan, fry garlic, scallion and chili pepper until aromatic, turn off the fire. Return tofu and sprinkle salt and pepper. Toss well.
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- Slice the tofu into ½ inch (1 cm) thick, 1 ½ inch x 2 inch (4x5 cm) rectangles. Make the brine by stirring together the garlic powder, onion powder, salt, sugar, and warm water. Place the tofu into the brine for 1-2 hours.
- Combine the salt, ground white pepper, Sichuan peppercorn powder, and sand ginger powder. You’ll use half of this salt and pepper spice mix for the tofu coating and the other half to finish the dish in the wok.
- Heat 4 tablespoons oil in your wok over low heat for 30 seconds. Add the garlic. It should bubble and sizzle very slowly at this low heat and not burn. Be patient, because burnt garlic has a very bitter flavor. Move the garlic around in the oil so it cooks evenly. It’s done when it has turned a light golden brown.
- Heat the oil in the wok over medium-high heat. Place the tofu in the wok in a single layer, and brown the tofu, adjusting the heat as needed. Don’t walk away, as you don’t want to burn the crust! After the tofu starts to brown, flip the tofu to brown the other side. When done, transfer the tofu to a plate.
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