
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.
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.
Heat 4 tablespoons of vegetable oil in a wok over low heat. Add the minced garlic and fry slowly, stirring constantly, until it becomes light golden brown and fragrant. Be careful not to burn it, as garlic turns bitter quickly. Use a slotted spoon to remove the crispy garlic and drain on paper towels, leaving the oil in the wok.
Increase the heat to medium-high. Place the tofu in the wok in a single layer. Pan-fry until the bottom is golden and crispy, then flip to brown the other side. Once both sides are perfectly crusted, transfer the tofu to a plate.
Pour off any excess oil, leaving just a thin coating on the wok. Over medium-high heat, add the sliced long hot green peppers and shallots. Stir-fry for 15–30 seconds until slightly softened.
Return the crispy tofu to the wok. Add the scallions, cilantro, and the reserved crispy garlic. Sprinkle the remaining half of the salt and pepper spice mix evenly over the dish. Toss everything together for another 30 seconds to allow the flavors to meld, then serve immediately.
For the best results, use extra-firm tofu to ensure the cubes hold their shape during frying. If sand ginger powder is unavailable, you can substitute it with a small pinch of ground ginger or galangal powder. To keep the tofu crispy, serve it immediately after tossing with the aromatics.