This fried salt and pepper tofu is a nice twist on a takeaway classic. The cornstarch slurry is essential in thickening the sauce.
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Serves
2
Medium Tofu
Water
Garlic Clove
Red Chilli
Spring Onion
Cornstarch
Vegetable Oil
Salt
FOR THE SALT & PEPPER MIX:
Salt
Ground White Pepper
Fennel Seed
Ground Sichuan Peppercorn
Dashi Powder
Serves
2
Medium Tofu
Water
Garlic Clove
Red Chilli
Spring Onion
Cornstarch
Vegetable Oil
Salt
FOR THE SALT & PEPPER MIX:
Salt
Ground White Pepper
Fennel Seed
Ground Sichuan Peppercorn
Dashi Powder
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut the tofu into bite-sized squares, then transfer to a large mixing bowl. Add the water and 1 tbsp salt, then submerge the tofu for 10 mins.
Step 2.
Meanwhile, make the salt and pepper mix by grinding everything into a fine powder using a blender or pestle and mortar.
Step 3.
Finely chop the garlic, chilli and spring onions, then set aside.
Step 4.
Drain the tofu, then gently pat the tofu dry with kitchen paper if using firm tofu. Otherwise gently drain a softer tofu, and just leave it in the sieve to release excess water.
Step 5.
Cover a large plate in the starch and drop the tofu into the starch, making sure not to add any excess water. Coat the tofu in the starch and leave it to absorb for 3 mins. Whilst you heat the pan.
Step 6.
Add enough neutral oil to cover the base of a large pan by ½ cm. Gently drop in the tofu, making sure every piece is touching the oil. Now cook over a medium high heat until golden. Allow it to get crispy with no interference for 3 mins, then use a spatula to release the tofu - it is easier to flip them when they stick together, as the bigger pieces are less fiddly. The whole process should take around 10 mins, or until the tofu is lightly golden and no longer sticking to the pan.
Step 7.
Remove all the tofu to a kitchen paper-lined plate to soak up the excess oil. clean the pan with kitchen paper to soak up excess oil and any crispy bits. Add a splash of oil and the garlic, chilli and spring onions to and cook evenly until lightly golden.
Step 8.
Return the crispy tofu to the pan, and toss for 30 seconds. Now dust over 2-3 tsp of the salt & pepper mixture, then taste for seasoning. Transfer to a serving dish.
Step 9.
Garnish with spring onions and eat hot.
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