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.