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Fried Salt & Pepper Tofu

A deliciously crispy tofu dish elevated with bold flavors of garlic, chili, and spices, perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Tofu
  • 280 g Medium Tofu Look for creamy, firm tofu.
  • 475 ml Water Essential for soaking the tofu.
  • 5 tbsp Vegetable Oil Use canola or sunflower oil for frying.
  • 1 tsp Salt For soaking the tofu.
For Flavoring
  • 6 Garlic Cloves Fresh garlic for aroma.
  • 2 Red Chilies Provides heat and color.
  • 2 Spring Onions For garnish and freshness.
  • 120 g Cornstarch For crunch coating.
  • 1 tsp Ground White Pepper Subtle heat.
  • 0.25 tsp Fennel Seed Adds warm sweetness.
  • 0.5 tsp Ground Sichuan Peppercorn Provides unique flavor.
  • 0.5 tsp Dashi Powder Enhances umami flavor.

Method
 

Preparation
  1. Cut the tofu into bite-sized squares and soak in water with salt for 10 minutes.
  2. Grind the white pepper, fennel seeds, and Sichuan peppercorns to make the salt and pepper mix.
  3. Chop garlic, red chilies, and spring onions.
Cooking
  1. Drain the soaked tofu and pat dry.
  2. Coat the tofu in cornstarch and let sit for 3 minutes.
  3. Heat vegetable oil in a pan over medium-high heat.
  4. Fry the tofu for about 3 minutes on one side, then carefully flip and cook for an additional 5-7 minutes until crispy.
  5. Remove tofu and set aside on a paper-lined plate.
  6. In the same pan, sauté garlic, chilies, and spring onions until golden.
  7. Return tofu to the pan, toss, and season with salt and pepper mix.
Serving
  1. Transfer the tofu to a serving dish and garnish with spring onions. Serve hot.

Notes

Using a heavy pan ensures even heat distribution. Adjust chilies for spice level. If ohne Sichuan peppercorns, use more ground white pepper.