Crispy Salt and Pepper Tofu is a Chinese dish of lightly battered soft tofu that is deep fried until golden brown, seasoned with salt, chillies and pepper.
- 500 g soft tofu block (not firm, not silken)
- 3/4 cup cornstarch
- 1/4 cup tapioca starch
- 1 tsp ground white pepper
- oil, for deep frying
- 1 tbsp ground Sichuan peppercorn
- 1 dried red chilli, finely chopped
- 2 stalks spring onions, thinly sliced
- 1 tsp freshly ground black pepper
- In a pan lightly toast Sichuan peppercorn and red chillies. Remove from the pan, let it cool then combine and mix together with ground black pepper and salt. Set aside
- In a wide plate combine cornstarch, tapioca starch and ground white pepper.
- Cut the tofu into small cubes, pat try each piece with a paper towel, dip one piece at a time the tofu blocks into the cornstarch mixture. Push aside the ones that are coated into a location on the plate with cornstarch, cornstarch will absorb the liquid in the tofu, so you have to do this quick otherwise the coating will be thicker and will tend to fall off. Do it with the rest.
- Heat enough oil for deep frying in a wok, temperature should be 180C.
- Deep fry tofu pieces by gently submerging piece by piece into the wok with hot oil then cook until pale golden in colour.
- Remove from wok using a slotted spoon, drain excess oil then place in a serving platter. Drizzle some toasted Sichuan peppercorn and salt mixture on top then garnish with sliced spring onions. Serve.