Salt and Pepper Tofu (Jiao Yan Dou Fu, 椒盐豆腐)

Method9 steps

1. 1

   Step 1: Choose ready Chinese salt-and-pepper seasoning or make the seasoning now. For the homemade route only, put the 1 tsp Sichuan pepper, half star anise, ½ tsp sesame seeds, ¼ tsp fennel seeds and 4 tsp salt in a dry pan. Toast over low heat, stirring occasionally, until very fragrant and the salt turns slightly yellow. Skip this and the next step if using ready seasoning.

   Uses 1 tsp whole Sichuan pepper, homemade-seasoning route only · ½ star anise, homemade-seasoning route only · ½ tsp sesame seeds, homemade-seasoning route only · ¼ tsp fennel seeds, homemade-seasoning route only · 4 tsp salt, homemade-seasoning route only

2. 2

   Step 2: Homemade-seasoning route only: take the toasted mixture off the heat, let it cool and grind it finely in a mortar or spice grinder. Set the seasoning aside for the measured coating and finishing draws. Keep the unused seasoning in an airtight jar for later use.

   Uses Toasted homemade seasoning mixture

   
3. 3

   Step 3: Have the shallot, chili, garlic and scallion prepared as listed. Drain the tofu packing liquid and cut the tofu into cubes about 1 inch/2.5 cm on each side. If chilled, allow it to lose its refrigerator chill briefly while preparing the coating; do not press or soak it in brine.

   Uses 12 oz firm or medium-firm tofu

4. 4

   Step 4: Sift the 2 tbsp flour, 2 tbsp cornstarch and optional ½ tsp baking powder onto a large plate. Mix in ½ tsp ready Chinese salt-and-pepper seasoning OR ½ tsp of the cooled homemade seasoning, according to the chosen route.

   Uses 2 tbsp all-purpose flour · 2 tbsp cornstarch · ½ tsp baking powder, optional · ½ tsp ready seasoning, ready route only · ½ tsp homemade seasoning for coating

5. 5

   Step 5: Just before coating, pat the tofu cubes dry with a clean towel or kitchen paper. Coat all sides evenly and thinly in the prepared dry mixture, then gently remove excess coating. Fry promptly so moisture does not make the coating wet and lumpy; leave unused coating behind.

   Uses Drained tofu cubes, packing liquid excluded · Dry coating selected to cover the tofu, unused coating retained

   
6. 6

   Step 6: Heat a generous layer of neutral oil covering the whole surface of a non-stick wok or pan over medium-high heat. Test with one coated tofu cube: bubbles should appear immediately around it. Add an uncrowded batch of coated tofu, working in two batches if needed and leaving loose coating out of the oil.

   Uses Thinly coated tofu selected for each frying batch, excess coating excluded · Enough oil to generously cover the frying pan

   
7. 7

   Step 7: Turn the tofu with chopsticks or tongs several times until every side is evenly golden and crisp. Lift it onto a plate lined with kitchen paper to drain excess oil. Repeat with the remaining coated tofu, allowing the oil to return to frying heat between batches.

   Uses Tofu frying in hot oil, selected batch · Remaining coated tofu for a later batch, if needed

   
8. 8

   Step 8: Carefully remove most of the frying oil into a suitable heatproof container, leaving about ½ tbsp in the wok or pan. Add the 2 tbsp shallot, 2 tbsp chili and 2 tbsp garlic. Stir-fry over medium heat for about 1 minute, until fragrant without burning.

   Fry the aromatics · 1 minUses About ½ tbsp recovered frying oil for aromatics · 2 tbsp minced shallot · 2 tbsp minced fresh chili · 2 tbsp minced garlic

   
9. 9

   Step 9: Return all the drained fried tofu to the aromatics. Add the chopped scallion (1 stalk) and ½ tsp ready Chinese salt-and-pepper seasoning OR ½ tsp of the homemade seasoning, according to the chosen route; adjust that finishing draw to taste if needed. Toss briefly just until evenly seasoned, then serve immediately while crisp. Keep any unused homemade seasoning aside.

   Uses Drained golden tofu, excess frying oil excluded · Fragrant aromatics in the retained frying oil · 1 stalk scallion, finely chopped · ½ tsp ready seasoning for finishing, or to taste, ready route only · ½ tsp homemade seasoning for finishing, or to taste