Crispy Cantonese Salt and Pepper Tofu

Name: Crispy Cantonese Salt and Pepper Tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 14 oz firm tofu; 5 clove garlic cloves, minced; 1 long hot green pepper; 1 shallot; 1 scallions; 1 tbsp cilantro; 2 tbsp all-purpose flour; 2 tbsp cornstarch; 4 tbsp vegetable oil; 1 tsp Shaoxing wine; 1/2 tsp sesame oil; 1/4 tsp garlic powder; 1/2 tsp onion powder; 1 tsp salt; 1 tsp sugar; 3/4 tsp ground white pepper; 1/4 tsp ground Sichuan Peppercorn; 1/4 tsp sand ginger powder; 1 1/4 cup warm water

A classic Cantonese restaurant favorite featuring golden, extra-crispy tofu cubes tossed with aromatic fried garlic, shallots, and a signature Sichuan peppercorn spice blend. This savory dish offers a perfect balance of heat and crunch, making it an irresistible vegetarian appetizer or main course.

Servings4 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

firm tofu
14 oz
garlic cloves, minced
5 clove
long hot green pepper
1
shallot
1
scallions
1
cilantro
1 tbsp
all-purpose flour
2 tbsp
cornstarch
2 tbsp
vegetable oil
4 tbsp
Shaoxing wine
1 tsp
sesame oil
0.5 tsp
garlic powder
0.3 tsp
onion powder
0.5 tsp
salt
1 tsp
sugar
1 tsp
ground white pepper
0.8 tsp
ground Sichuan Peppercorn
0.3 tsp
sand ginger powder
0.3 tsp
warm water
0.3 cup

Step-by-Step Instructions

Prepare the brine by whisking together the warm water, garlic powder, onion powder, sugar, and 1/2 teaspoon of salt in a medium bowl until dissolved. Slice the firm tofu into 1/2-inch thick rectangles (about 1.5 x 2 inches) and submerge them in the brine for 1 to 2 hours to infuse them with flavor.

After brining, drain the tofu thoroughly in a colander and let it sit for 5 minutes. Pat the pieces dry with paper towels to remove any remaining moisture. Gently toss the tofu with the sesame oil and Shaoxing wine in a clean bowl.

In a small ramekin, combine the remaining 1/2 teaspoon of salt, ground white pepper, Sichuan peppercorn powder, and sand ginger powder. This spice mix will be used in two stages: half for the coating and half for the final seasoning.

Whisk together the all-purpose flour and cornstarch in a shallow dish. Add half of the prepared spice mix to the flour. Dredge the tofu pieces in the mixture, flipping them to ensure an even coating. The moisture from the tofu will create a light, batter-like surface. If it looks too wet, sprinkle on a little extra cornstarch.