Salt and Pepper Tofu from ‘Chinatown Kitchen’
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Photograph by David Munns
Salt and Pepper Tofu
The combination of salt, pepper(s), sugar, and chile makes an addictive, crisp coating for the tofu cubes, yielding to the soft, silky insides. Perfect as a snack with beer, or a side. This coating works wonderfully with squid, too. Simply cut the squid into rings and fry for a shorter length of time; just a minute or two.
1 block (about 11¾ oz) firm tofu
Cooking oil, for deep-frying
Cornstarch, for dusting
1 teaspoon ground white pepper
½ teaspoon Sichuan peppercorns, toasted and finely ground
1 teaspoon sugar
1 teaspoon salt flakes
3 garlic cloves, minced
3 large chiles, red and green, thinly sliced into rings—use bird’s-eye chiles if you prefer them hotter
2 large scallions, halved lengthwise and sliced into 1-inch pieces
Few sprigs of fresh cilantro
Wedge of lime
Pat the tofu dry with paper, then cut into ½-inch cubes.
Pour 1½ inches of oil into a wok or saucepan over high heat and heat to 350°F, or until bubbles appear up the sides of a wooden chopstick when inserted into the hot oil. Dust the tofu cubes in the cornstarch, then slip them, 5 or 6 at a time, into the oil. Gently stir them with chopsticks or a metal spatula to prevent them from sticking. They should be crisp and golden after about 5 minutes. Remove with a slotted spoon and drain on paper towels. Return the oil to temperature before frying another batch.
While the tofu is frying, mix the 2 peppers, sugar, and salt together in a small bowl.
When all the tofu cubes have been deep-fried and left to drain, discard all but 2 tablespoons of the oil from the wok or saucepan and reheat it over high heat. Add the garlic, chile rings, and scallions and stir-fry for about 15 seconds, or until fragrant.
Add the tofu and sprinkle in the ground seasonings as you are cooking it. Cook for 1 to 2 minutes, or until golden, stirring constantly to allow the tofu to absorb the flavors. Transfer the tofu, along with all the little pieces left behind, to a plate. Serve immediately, garnished with a few cilantro sprigs and a lime wedge.
Reprinted with permission from Chinatown Kitchen by Lizzie Mabbott (Mitchell Beazley).
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