Salt & Pepper Tofu (椒鹽豆腐)
Ingredients: firm tofu, green onion (white part only), mini bell peppers, garlic, cornstarch · 30 min cook time · 250kcal · ₩8,400
Ingredients
454g firm tofu, 4stalks green onion (white part only), 70g mini bell peppers, 2cloves garlic, 5tbsp cornstarch, 0.5ea egg, 1tsp salt, 1tbsp garlic salt, 0.25tsp white pepper, 473ml corn oil (for deep-frying), 5ea dried chilies
Instructions
1. Dice the white parts of 4 green onions into small pieces.
2. Slice 3 mini bell peppers in half lengthwise, remove the core and seeds, then cut them into strips, and finally dice them.
3. Peel, smash, and mince 2 cloves of garlic.
4. Drain the water from the firm tofu. Rinse the tofu with cold water to remove any preservatives.
5. Cut the tofu block in half lengthwise, then cut each half into two equal parts. Then cut horizontally into four equal parts, resulting in 1-inch by 1-inch cubes. Adjust size if preferred, noting smaller pieces fry quicker.
6. Boil 4 cups of water with 1 tsp of salt. Add the tofu pieces, ensuring they are submerged. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 2 minutes. This process helps release excess moisture and seasons the tofu.
7. Turn off the heat and pour the tofu into a strainer to drain the water. Set aside to cool.
8. Place 4-5 tbsp of cornstarch onto a plate, spreading it evenly. Beat half an egg in a separate bowl.
9. Place the drained tofu cubes onto a clean kitchen towel or paper towel. Cover with another paper towel and gently press to dry the tofu as much as possible. This makes the tofu firmer and better for frying.
10. Transfer the dried tofu to a large bowl. Pour half of the beaten egg over the tofu and gently mix to coat.
11. Place the egg-coated tofu onto the plate with cornstarch, ensuring each piece touches the cornstarch. Sprinkle another tbsp of cornstarch over the top. Mix the tofu with the cornstarch until evenly coated. Ensure a layer of cornstarch is at the bottom, then add tofu, and sprinkle more cornstarch on top, rather than dumping it all at once.
12. Heat 16 fl oz of corn oil in a pot to 400°F (200°C). Gently drop the tofu pieces into the oil using a spider strainer, being careful not to splash. Do not move them around immediately to prevent the batter from falling off. Separate any pieces that are stuck together.
13. Deep fry the tofu for 5-6 minutes at 360-380°F (180-190°C) until golden brown. Turn off the heat and scoop out the tofu. Set aside to drain excess oil.
14. Prepare the seasoning: mix 1 tbsp of garlic salt and 1/4 tsp of white pepper in a small bowl.
15. Heat a wok on high heat. Add about 1 tbsp of the oil used for frying. Add dried chilies and stir-fry for 10-15 seconds until aromatic. Remove the dried chilies.
16. Add minced garlic and diced bell peppers to the wok. Stir-fry for 20-30 seconds.
17. Add the fried tofu to the wok. Sprinkle about half of the seasoning mixture over the tofu and veggies. Toss for another 30 seconds to ensure even mixing. Turn off the heat.
18. Plate the salt and pepper tofu. Serve immediately, with the remaining seasoning on the side for individual adjustment.
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