Deep-fried Tofu with Spicy Salt 椒鹽豆腐

Crispy deep-fried tofu seasoned with aromatic spicy salt, a popular Cantonese snack or appetizer.

Nutrition (per serving)

Ingredients

• 500g firm tofu
• 50g cornstarch
• 500ml vegetable oil
• 1 tsp salt
• 0.5 tsp white pepper
• 0.5 tsp garlic powder
• 0.25 tsp Chinese five-spice powder
• 0.25 tsp chili flakes
• 1 stalk spring onion
• 1 pc red chili

Steps

1. Prepare tofu. Drain and pat dry firm tofu, then cut into 2cm cubes.
2. Coat tofu. Lightly dust the tofu cubes with cornstarch, ensuring an even coating.
3. Prepare spicy salt. In a small bowl, combine salt, white pepper, garlic powder, Chinese five-spice powder, and chili flakes. Mix well.
4. Heat oil. Heat vegetable oil in a wok or deep pot over medium-high heat until it reaches 170-180°C (340-350°F).
5. Deep-fry tofu. Carefully add tofu cubes to the hot oil in batches, ensuring not to overcrowd the wok. Fry for 4-6 minutes, or until golden brown and crispy.
6. Drain tofu. Remove fried tofu with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
7. Season and garnish. Immediately sprinkle the prepared spicy salt over the hot tofu. Garnish with chopped spring onion and red chili. Serve hot.

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