Salt and Pepper Tofu 椒鹽豆腐

Crispy deep-fried tofu cubes seasoned with aromatic salt and pepper, stir-fried with garlic, scallions, and a hint of chili. This savory and addictive dish is a classic Cantonese vegetarian delight.

Nutrition (per serving)

Ingredients

• 400g firm tofu, pressed and cut into 2cm cubes
• 100g cornstarch
• 750ml vegetable oil for deep-frying
• 3 cloves garlic, minced
• 2 stalks scallions, chopped
• 1 red chili, sliced (optional)
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp five-spice powder
• 1/4 tsp sugar

Steps

1. Gently press the firm tofu to remove excess water. Cut the tofu into cubes. Pat dry thoroughly with paper towels.
2. In a bowl, toss the tofu cubes with cornstarch until evenly coated.
3. Heat vegetable oil in a wok or deep pot to 350-375°F (175-190°C). Carefully deep-fry the tofu in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
4. In a small bowl, mix salt, white pepper, and five-spice powder to create the salt and pepper mixture.
5. Discard most of the frying oil, leaving some in the wok. Heat over medium-high heat. Add minced garlic, chopped scallions (white parts), and sliced red chili (if using). Stir-fry until fragrant, about 30 seconds.
6. Add the deep-fried tofu cubes back into the wok. Sprinkle with the prepared salt and pepper mixture and sugar. Toss everything gently to combine, ensuring the tofu is evenly coated.
7. Garnish with the green parts of the chopped scallions. Serve immediately with steamed white rice.

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