Salt & Pepper Tofu

Name: Salt & Pepper Tofu
Prep time: 15 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Firm Tofu — 450g; Water — 1l; Salt — 1 tsp; Egg — ½; Cornflour — 5 tbsp; Vegetable Oil — 500ml; Salt — 1 tsp; White Pepper — ½ tsp; Chinese Five Spice Powder — ½ tsp; Sugar — ¼ tsp; Spring Onions — 4; Mixed Bell Peppers — 100g; Garlic — 2 cloves; Dried Red Chillies — 4

Chinese Salt & Pepper Tofu - Jiao Yan Dou Fu - is the ultimate 'gateway' dish for tofu sceptics. It transforms the humble, soft soybean curd into a sophisticated appetiser that is shatteringly crisp on the outside and as light as a cloud on the inside. It is a masterclass in the Cantonese 'dry-fry' technique, where the heat of the wok and the pungency of the aromatics take centre stage.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Boiling the tofu cubes in salted water beforehand draws out excess moisture through osmosis and seasons the interior, ensuring a firmer texture that fries effortlessly without breaking.

Patting the blanched tofu dry thoroughly with kitchen paper before dredging ensures the cornflour and egg coating adheres properly.

Avoid moving the tofu immediately after dropping it into hot oil to prevent the delicate cornflour batter from falling off.

Save any remaining salt and pepper spice mix to serve on the side, allowing guests to season to their preference.

Blanch the Tofu
Cut the firm tofu into equal 2.5cm cubes. Bring 1 litre of water to a boil in a pot and dissolve 1 teaspoon of salt. Add the tofu cubes, simmer for 2 minutes, then drain in a colander and pat completely dry with kitchen paper.

Coat the Tofu
Place the dried tofu cubes into a bowl and mix gently with half of the beaten egg to coat. Spread 4 tablespoons of cornflour onto a wide plate, lay the tofu on top, and dust with another tablespoon of cornflour so every piece is evenly coated.

Deep-Fry the Tofu
Heat 500ml of vegetable oil in a pot to 200°C. Lower the coated tofu cubes carefully into the hot oil in batches and deep-fry undisturbed for 1 minute to set the batter. Stir gently to separate any stuck pieces and fry for 5 to 6 minutes total until golden brown and crispy. Remove and drain on paper towels.

Prepare Seasoning Blend
In a small bowl, combine the salt, ground white pepper, Chinese five spice powder, and sugar, mixing thoroughly.

Sauté Vegetables and Finish
Heat 1 tablespoon of the frying oil in a wok over high heat. Add the dried red chillies and stir-fry for 10 seconds, then remove the chillies. Add the minced garlic, diced bell peppers, and white spring onion stems, stir-frying for 20 to 30 seconds. Toss in the fried tofu cubes along with half of the prepared salt and pepper seasoning, tossing rapidly over high heat for 30 seconds to serve.