Salt and Pepper Tofu
User Reviews
4.7
Salt and Pepper Tofu
Description
The recipe starts by pressing excess moisture from firm tofu to ensure crispiness when cooked. After cutting into cubes, the tofu is evenly coated with a mixture of cornflour, black and white pepper, and mushroom powder. Pan-frying in vegetable oil until golden creates a crunchy exterior while keeping the inside tender. A seasoning mix of salt, black and white peppers, and five-spice powder provides a fragrant and savory flavor profile.
Alongside the tofu, a stir-fry of onion, garlic, green pepper, red chili, and spring onion adds freshness and spice, complementing the crispy tofu. The combination offers a balance between crunchy, spicy, and aromatic elements.
The preparation emphasizes careful moisture removal and even coating for optimal texture. Cooking tofu in batches prevents overcrowding, allowing crispness to develop uniformly. This dish can be served as a main or side, fitting well with steamed rice or noodles.
Ingredients
Crispy Tofu
- 16 oz tofu 450g, firm
- 2 tablespoon cornflour
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
- ½ teaspoon mushroom powder
- vegetable oil for frying
Salt and Pepper Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
- ¼ teaspoon five spice powder
For the stir-fry
- ½ onion
- 1 garlic
- 1 green pepper
- 1 red chili pepper fresh
- 1 spring onion
Instructions
Crispy Tofu
- Wrap the tofu in kitchen paper to remove any excess water. Leave for a couple of minutes, change the paper to a dry one, and repeat. You can do this two or three times depending on the excess moisture.
- Cut the tofu into medium-sized cubes and place them in a large mixing bowl.
- Combine the cornflour, black pepper, white pepper, and mushroom powder and add to the tofu. Combine until all the tofu is evenly coated. If you prefer, you can add the seasoning ingredients on a plate and coat the tofu pieces one by one.
- Using a frying pan or a wok, heat some vegetable oil to medium-high heat. Add enough oil to cover the bottom of the pan.
- Add the tofu pieces in batches so you don't overcrowd the pan or wok. You will When the tofu is evenly cooked in all sides and golden brown, remove it from the pan and place it on kitchen paper to remove the excess oil.
Salt and Pepper Seasoning
- Mix the salt, black and white pepper and five-spice powder. Combine well and reserve. If you are using whole spices or sea salt, you will need to grind them using a pestle and mortar or a spice grinder.
Stir-fry
- Finely chop the onion, garlic, green pepper, and red chili.
- Using the same frying pan or wok, remove the oil used for the tofu and just leave enough to stir-fry the ingredients.
- Add the onion and stir-fry for a couple of minutes, then add the garlic, green pepper and red chili. Sauté for 6-7 minutes.
- Finely chopped the spring onions and add to the wok or pan with the rest of the ingredients.
- Add the tofu and half of the seasoning mixture, stir for 1 minute, and turn off the heat.
- Serve and add the rest of the seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 728mg | 30% |
| Potassium | 528mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 52mg | 58% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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