Salt and Pepper Tofu

Salt and Pepper Tofu

from thewoksoflife.com
95 min
4 servings

Our Chinese Salt and Pepper Tofu recipe is a vegan/vegetarian interpretation of a classic Cantonese flavor pairing. If you love the combination of salt and white pepper as much as we do, this recipe will become a new favorite!

Ingredients

  • 14 ounces firm tofu ((sliced into ½-inch thick rectangles; about 1½ x 2 inches))
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/4 cups warm water
  • 1/2 teaspoon sesame oil
  • 1 teaspoon Shaoxing wine
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground white pepper
  • 1/4 teaspoon ground Sichuan Peppercorn
  • 1/4 teaspoon sand ginger powder ((or galangal powder, optional))
  • 2 tablespoons all purpose flour
  • 2 tablespoons cornstarch ((may add a little more if needed))
  • 4 tablespoons vegetable oil
  • 5 cloves garlic ((roughly chopped))
  • 1 long hot green pepper ((seeds removed, thinly sliced; about 30g))
  • 1 shallot ((sliced into round slices; about 20g))
  • 1 scallion ((chopped, about 20g))
  • 1 tablespoon cilantro ((chopped, optional))

Directions

  1. 1

    Slice the tofu into ½ inch (1 cm) thick, 1 ½ inch x 2 inch (4x5 cm) rectangles. Make the brine by stirring together the garlic powder, onion powder, salt, sugar, and warm water. Place the tofu into the brine for 1-2 hours.

  2. 2

    Combine the salt, ground white pepper, Sichuan peppercorn powder, and sand ginger powder. You’ll use half of this salt and pepper spice mix for the tofu coating and the other half to finish the dish in the wok.

  3. 3

    Heat 4 tablespoons oil in your wok over low heat for 30 seconds. Add the garlic. It should bubble and sizzle very slowly at this low heat and not burn. Be patient, because burnt garlic has a very bitter flavor. Move the garlic around in the oil so it cooks evenly. It’s done when it has turned a light golden brown.

  4. 4

    Heat the oil in the wok over medium-high heat. Place the tofu in the wok in a single layer, and brown the tofu, adjusting the heat as needed. Don’t walk away, as you don’t want to burn the crust! After the tofu starts to brown, flip the tofu to brown the other side. When done, transfer the tofu to a plate.