Photograph of the finished Salt and pepper tofu

China · Đậu phụ chiên muối tiêu

Salt and pepper tofu

30 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 1.4 kg
  • Photograph of Cornstarch Cornstarch 240 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 24 g
  • Photograph of Coarse salt Coarse salt 32 g
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Oil Oil 1.2 l
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Five-spice powder Five-spice powder 12 g

Method

  1. 1 Cut the tofu into blocks and press them between two layers of paper under a heavy object for 30 minutes.
  2. 2 Pressing out the water is essential; if the beans still contain water, the oil will splatter excessively and the shells will not be crispy.
  3. 3 Roast coarse salt and Sichuan peppercorns in a dry pan for 3 minutes, then grind them into a fine salt and pepper mixture.
  4. 4 Coat the beans with a very thin layer of cornstarch, then pat off the excess.
  5. 5 Deep-fry at 180 degrees for 4 minutes, then remove, drain, and fry a second time for 40 seconds.
  6. 6 Sauté minced garlic with green chilies, then mix with beans and sprinkle with crushed salt and pepper along with chopped scallions.

With an appliance

  • Air fryer 30 min

    Replace step 5: spray evenly with oil, then bake in a hot air oven at 200 degrees for 14 minutes, shaking the basket twice; the crust will be crispier and drier than deep-fried.

Start cooking