Deep-fried Tofu with Spicy Salt椒鹽豆腐
Crispy deep-fried tofu seasoned with aromatic spicy salt, a popular Cantonese snack or appetizer.
01Ingredients
- 500g firm tofu
- 50g cornstarch
- 500ml vegetable oil
- 1 tsp salt
- 0.5 tsp white pepper
- 0.5 tsp garlic powder
- 0.25 tsp Chinese five-spice powder
- 0.25 tsp chili flakes
- 1 stalk spring onion
- 1 pc red chili
Nutrition (per serving)385kcal
- Protein12.5g
- Carbs8.2g
- Fat32.1g
Fiber 0.8 gSodium 420 mg
02Steps
- Prepare tofu. Drain and pat dry firm tofu, then cut into 2cm cubes.
- Coat tofu. Lightly dust the tofu cubes with cornstarch, ensuring an even coating.
- Prepare spicy salt. In a small bowl, combine salt, white pepper, garlic powder, Chinese five-spice powder, and chili flakes. Mix well.
- Heat oil. Heat vegetable oil in a wok or deep pot over medium-high heat until it reaches 170-180°C (340-350°F).
- Deep-fry tofu. Carefully add tofu cubes to the hot oil in batches, ensuring not to overcrowd the wok. Fry for 4-6 minutes, or until golden brown and crispy.
- Drain tofu. Remove fried tofu with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Season and garnish. Immediately sprinkle the prepared spicy salt over the hot tofu. Garnish with chopped spring onion and red chili. Serve hot.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.