Salt and Pepper Tofu

Method15 steps · about 1 hr 35 min

1. 1

   Step 1: Slice the firm tofu (14 oz) into ½-inch-thick rectangles about 1½ by 2 inches. Stir ¼ tsp garlic powder, ½ tsp onion powder, ½ tsp salt and 1 tsp sugar into 1¼ cups warm water. Add the tofu, cover and refrigerate in this brine for 1–2 hours, checking from 1 hour. Before frying, roughly chop the garlic, wash and dry the green pepper and herbs, remove the pepper seeds and slice it thinly, slice the peeled shallot into rounds and chop the scallion and optional cilantro.

   Check refrigerated tofu brine from 1 hour · 60 minUses 14 oz firm tofu · 1/4 teaspoon garlic powder · 1/2 teaspoon onion powder · 1/2 teaspoon salt · 1 teaspoon sugar · 1¼ cups warm water for tofu brine · Water to wash green pepper, scallion and optional cilantro before drying

   
2. 2

   Step 2: Drain the tofu completely and discard its brine. Leave the tofu to drain for 5 minutes, then remove any standing liquid again.

   Drain tofu for 5 minutes · 5 minUses All the tofu rectangles from step 1, separate from brine and vegetable washing water

3. 3

   Step 3: Gently toss the fully drained tofu with ½ tsp sesame oil and 1 tsp Shaoxing wine.

   Uses All the drained tofu from step 2, with discarded brine excluded · 1/2 teaspoon sesame oil · 1 teaspoon Shaoxing wine

   
4. 4

   Step 4: Mix ¾ tsp salt, ¾ tsp ground white pepper, ¼ tsp ground Sichuan peppercorn and optional ¼ tsp sand ginger powder. Divide this spice mixture into two equal portions: one for the coating and one kept clean for finishing.

   Uses 3/4 teaspoon salt · 3/4 teaspoon ground white pepper · 1/4 teaspoon ground Sichuan Peppercorn · ¼ tsp sand ginger powder, optional

5. 5

   Step 5: Mix one half of the spice mixture with 2 tbsp flour and 2 tbsp cornstarch. Sprinkle some over the moist tofu, turn the pieces and sprinkle on the remaining dredge so both faces are coated. Add a little extra cornstarch only if the coating is too wet or you want it crispier; keep the clean second half of the spice mix separate.

   Uses All the tofu and sesame/wine coating from step 3 · Half of the mixed spices from step 4 for the dredge · 2 tablespoons all purpose flour · 2 tablespoons cornstarch (may add a little more if needed) · Extra cornstarch, only if the coating is wet or more crispness is desired

   
6. 6

   Step 6: Heat the measured 4 tbsp vegetable oil in the wok over low heat for about 30 seconds before adding garlic.

   Uses 4 tablespoons vegetable oil

7. 7

   Step 7: Add all five roughly chopped garlic (5 cloves) cloves. Keep the heat low enough that they bubble and sizzle slowly, moving them through the oil until light golden. Watch patiently and avoid burning them.

   Uses All the measured frying oil warmed in step 6 · 5 cloves garlic (roughly chopped)

   
8. 8

   Step 8: Lift the light golden garlic with a slotted spoon or fine strainer onto paper towel to drain. Leave its cooking oil in the wok for the tofu.

   Uses The garlic and frying oil from step 7

   
9. 9

   Step 9: Heat the retained oil over medium-high heat. Arrange the coated tofu in a single layer and brown its first face, watching and adjusting the heat so the crust does not burn. Turn the pieces and brown the other face, separating any pieces that stick together. Add a little extra oil around the wok only if needed for even browning or sticking. When both faces are browned and the tofu is hot through, lift it onto a plate, leaving the oil in the wok.

   Uses All the coated tofu rectangles from step 5, apart from any unused dry dredge · The oil left in the wok after step 8, separate from drained garlic · Extra vegetable oil, only if needed to brown tofu evenly and prevent sticking

   
10. 10

    Step 10: Swirl the remaining oil to coat the wok sides, then pour off excess standing oil into a heatproof container. Keep just the oil coating needed for the final stir-fry and keep the cooked tofu warm on its plate.

    Uses The oil left in the wok from step 9, separate from the warm plated tofu

11. 11

    Step 11: Turn the heat to medium-high. Add the prepared green-pepper rounds and sliced shallot (1) and stir-fry for 15–30 seconds, checking from 15 seconds.

    Check pepper and shallot from 15 seconds · 1 minUses The thin oil coating kept in the wok from step 10, separate from excess oil poured off · 1 long hot green pepper (seeds removed, thinly sliced; about 30g) · 1 shallot (sliced into round slices; about 20g)

12. 12

    Step 12: Return the warm pan-fried tofu and toss gently with the pepper and shallot for 30–60 seconds, checking from 30 seconds.

    Check tofu tossing from 30 seconds · 1 minUses All the pepper, shallot and retained oil coating from step 11 · All the warm browned tofu from step 9, separate from the remaining frying oil

13. 13

    Step 13: Add the chopped scallion (1), optional 1 tbsp chopped cilantro and all the drained crispy garlic. Toss for another 15 seconds, adjusting the heat if the wok is too hot or too cool.

    Toss scallion and crispy garlic for 15 seconds · 1 minUses All the warm tofu, pepper and shallot mixture from step 12 · 1 scallion (chopped, about 20g) · 1 tablespoon cilantro (chopped, optional) · All the drained fried garlic from step 8, apart from retained frying oil

14. 14

    Step 14: Sprinkle the reserved second half of the spice mixture evenly over the tofu and aromatics. Toss for another 15 seconds so the seasoning clings to the hot tofu.

    Toss finishing spices for 15 seconds · 1 minUses All the tofu and aromatics from step 13 · The second clean half of the spice mixture from step 4

15. 15

    Step 15: Transfer to a plate and serve immediately, shared between four portions. Leave any poured-off surplus oil and unused dredge behind.

    Uses All the finished hot tofu and aromatics from step 14