This salt and pepper tofu is a great dish to entertain with; it has a crispy texture outside, but soft inside. Great to serve as an entrée with steamed white rice as well as the Kung Pao Tofu.
- 1-2 block tofu
- 1 tsp red pepper/chili paste
- 1/2 tbsp cloves garlic, minced
- 1 tsp ginger, minced
- 1 scallion, white part
- 1 tbsp Asian light soy sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/5 tsp black pepper salt
- 1 tbsp olive/cooking oil, heated
- Black pepper salt, as needed
- Flour as needed
- 1-2 tbsp cooking oil for stir frying
- Slice tofu into 1 inch thick and 2 inch long cubes, cook in boiling water for 5 minutes, remove and drain for this salt and pepper tofu recipe.
- Mix salt and pepper powder with flour, after the pieces was cool enough, dredge them into the flour, turn around until each side is coated through.
- In a medium mixing bowl, combine together the red pepper/chili paste, garlic, ginger and the rest spices and mix in 1 tbsp hot olive oil together.
- Heat a heavy-skillet to medium high at medium heat, add canola oil, when oil is hot, add bean curd pieces, and pan-fry until golden brown.
- Turn around to make each side is fried to golden brown, add more oil if desire. It takes about 8-10 minutes for the food to be cooked through.
- Remove fried salt and pepper tofu, drain excess oil on paper towel if desire, drizzle the garlic mixture down on the top before serving, enjoy hot!
- Fry the tofu pieces in batches; if you crowd the skillet, the food won’t crispy up.
- If the oil temperature is too low, the tofu won’t crisp up; instead it will get soggy with oil