Adapted from Salt and Pepper Tofu (Jiao Yan Dou Fu, 椒盐豆腐) at redhousespice.com (https://redhousespice.com/salt-and-pepper-tofu/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From redhousespice.com

Salt and Pepper Tofu

Name: Salt and Pepper Tofu
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 12 oz tofu, firm or medium-firm, at room temperature; 2 tbsp all-purpose flour; 2 tbsp cornstarch; ½ tsp baking powder; ½ tsp salt and pepper seasoning; as needed neutral cooking oil; 2 tbsp minced shallot; 2 tbsp minced chili pepper; 2 tbsp minced garlic; 1 stalk scallion, finely chopped; ½ tsp salt and pepper seasoning; 1 tsp whole Sichuan pepper; ½ star anise; ½ tsp sesame seeds; ¼ tsp fennel seeds; 4 tsp salt

2 servings · 10 min prep · 10 min cook

Ingredients

For the tofu

12 oz tofu, firm or medium-firm, at room temperature
2 tbsp all-purpose flour
2 tbsp cornstarch
½ tsp baking powder
½ tsp salt and pepper seasoning
as needed neutral cooking oil

For the topping

2 tbsp minced shallot
2 tbsp minced chili pepper
2 tbsp minced garlic
1 stalk scallion, finely chopped
½ tsp salt and pepper seasoning

For the seasoning blend

1 tsp whole Sichuan pepper
½ star anise
½ tsp sesame seeds
¼ tsp fennel seeds
4 tsp salt

Steps

Cut tofu into cubes about 1 inch each side.
Sift 2 tbsp flour, starch and ½ tsp baking powder into a large plate. Add ½ tsp salt and pepper seasoning then mix well.
Use a clean kitchen towel or kitchen paper to pat dry the 12 oz tofu cubes then put them into the 2 tbsp flour mixture. Evenly and thinly coat all sides. Use hands to remove excess flour.
Heat up oil in a wok/pan over medium-high heat (the oil should be generously covering the entire surface). Gently put in 12 oz tofu (Don't overcrowd. Fry in two batches if necessary). You should see bubbles appearing around the tofu straight away, otherwise, the oil isn't hot enough yet.
varies
Use chopsticks or tongs to flip the 12 oz tofu several times to ensure each side is evenly fried. Transfer out to a plate lined with kitchen paper (to soak excess oil) when all sides are nicely golden.
Remove most of the oil leaving about ½ tbsp in the wok/pan. Add shallots, 2 tbsp chili pepper and 2 tbsp garlic. Fry over medium heat for about 1 minute.
1 min
Add the fried 12 oz tofu cubes, chopped scallions and ½ tsp salt and pepper seasoning (or to taste). Toss briefly to season evenly. Dish out and serve immediately.
Put 1 tsp Sichuan pepper, ½ star anise, ½ tsp sesame seeds, ¼ tsp fennel seeds and 4 tsp salt into a pan. Toast over low heat while stirring from time to time.
Once the 4 tsp salt darkens slightly and the spices become very fragrant, remove from the heat then grind in a mortar or a spice grinder.

Nutrition

Per serving

kcal: 317
protein: 2 g
carbs: 17 g
fat: 28 g

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