Salt and Pepper Tofu椒鹽豆腐
Crispy deep-fried tofu cubes seasoned with aromatic salt and pepper, stir-fried with garlic, scallions, and a hint of chili. This savory and addictive dish is a classic Cantonese vegetarian delight.
01Ingredients
- 400g firm tofu, pressed and cut into 2cm cubes
- 100g cornstarch
- 750ml vegetable oil for deep-frying
- 3 cloves garlic, minced
- 2 stalks scallions, chopped
- 1 red chili, sliced (optional)
- 1 tsp salt
- 1/2 tsp white pepper
- 1/4 tsp five-spice powder
- 1/4 tsp sugar
Nutrition (per serving)892kcal
- Protein11.5g
- Carbs28.8g
- Fat82.4g
Fiber 0.9 gSodium 951 mg
02Steps
- Gently press the firm tofu to remove excess water. Cut the tofu into cubes. Pat dry thoroughly with paper towels.
- In a bowl, toss the tofu cubes with cornstarch until evenly coated.
- Heat vegetable oil in a wok or deep pot to 350-375°F (175-190°C). Carefully deep-fry the tofu in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In a small bowl, mix salt, white pepper, and five-spice powder to create the salt and pepper mixture.
- Discard most of the frying oil, leaving some in the wok. Heat over medium-high heat. Add minced garlic, chopped scallions (white parts), and sliced red chili (if using). Stir-fry until fragrant, about 30 seconds.
- Add the deep-fried tofu cubes back into the wok. Sprinkle with the prepared salt and pepper mixture and sugar. Toss everything gently to combine, ensuring the tofu is evenly coated.
- Garnish with the green parts of the chopped scallions. Serve immediately with steamed white rice.
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