salt and pepper tofu
椒鹽豆腐
A simple but so tasty and crispy cantonese tofu dish – with salt, white pepper, five-spice powder and Sichuan peppercorns.
more than just salt and pepper
While the name “salt and pepper tofu” may suggest a straightforward seasoning of salt and pepper, the dish encompasses a variety of flavors that go beyond those basic ingredients. Derived from the Cantonese term 椒鹽豆腐 (jiu yim tofu), it features a blend of seasonings, including white pepper, Sichuan peppercorns, and five-spice powder. White pepper, a common ingredient in Chinese cuisine, comes from fully ripe berries and provides an earthy flavor with a mild, warm heat compared to black pepper. Sichuan peppercorns add a distinctive numbing sensation, while the five-spice powder – which includes star anise, cloves, Chinese cinnamon (or cassia), Sichuan peppercorns, and fennel seeds – brings a fragrant complexity to the dish.
blanching the tofu
The first step in this recipe is to blanch the tofu in hot salted water. This technique not only firms up the tofu, making it easier to handle and fry, but also enhances its ability to absorb flavors from sauces and seasonings. By tightening the proteins, blanching expels excess moisture, resulting in a firmer texture that holds its shape better during cooking.
Ingredients
For the tofu coating
- 1 block medium or firm tofu (approx. 400 grams)
- tapioca starch (or substitute with cornstarch)
For the dry seasoning mix
- 1 tsp salt
- ½ tsp white pepper
- ½ tsp ground Sichuan peppercorns
- ½ tsp five-spice powder
For the sautéing
- neutral oil (eg. vegetable oil, olive oil)
- 1 shallot thinly sliced
- 2 cloves garlic finely minced
- 2 scallions thinly sliced
Instructions
Blanch the tofu
- Cut the tofu into small, even cubes and transfer them to a large bowl.
- Boil enough water to submerge the tofu completely, then add 2 tablespoons of salt to the water. Pour the boiling water over the tofu and let it sit for about 10 minutes to help firm up the texture.
- After, drain the tofu carefully to remove excess water, then pat it dry with a paper towel.
Prepare the dry seasoning mix
- In a small bowl, combine the salt, white pepper, ground Sichuan peppercorns, and five-spice powder. Mix well and set aside.
Coat the tofu
- Lightly dust the drained tofu cubes with tapioca starch (or cornstarch) to create a thin coating. This will help achieve a crispier texture when frying.
Pan-fry the tofu
- Heat 2 tablespoons of oil in a non-stick skillet or wok over high heat. Carefully add the tofu cubes in a single layer, ensuring they do not touch.
- Fry until golden brown on all sides, about 2-3 minutes per side. Use a spatula to turn them gently, as the tofu can be delicate. Once browned, transfer the tofu to a bowl and set aside.
Sauté the aromatics and season the tofu
- In the same pan, add the sliced shallot, chopped scallions and garlic. Sauté on high heat for about 1 minute until fragrant and slightly softened.
- Return the crispy tofu to the pan and gently toss to combine. Lower to medium heat.
- Sprinkle the prepared seasoning mix over the tofu and toss gently to ensure an even coating. Cook for an additional minute to allow the flavors to meld.
This is an excellent tips
Just made this recipe for a dinner, and everyone loved it! :). Thank you!
So good!