How to make easy and crisp outside, soft insides Chinese salt and pepper tofu.
Tofu is believed to be healthy and tasteless and it is so hard to cook. But you can’t image how Chinese loves tofu and how many ways to cook tofu in Chinese cuisine. This is the simplest one — pan-fried crispy tofu with salt and pepper. Around 1 week ago, I made a lovely batch of tofu at home and then I want to make a small ground of recipes introducing how I cook tofu in my daily cooking, ranging from soups, pan-fried tofu and this wonderful salt and pepper tofu.
Chinese salt and pepper is slightly different from the familiar salt and ground pepper. Instead we use Sichuan peppercorn and salt. Salt and Sichuan pepper is one of the most popular and famous Sichuan style mixed spice. But you can use any other mixed spices and mix it with salt. This one is really wonderful since it not only gets a crispy shell but also a soft tender soft inside quite like the tofu puff.
Cook’s Note
- I recommend using regular tofu (not extra-firm )to make salt and pepper tofu. Since we have a super out surface. Water content inside helps to make the inside more tender.
- In order to get a crispy outside and soft inside pan-fried tofu, the tofu should be thicker. Thicker tofu can form a very good crispy and soft comparison and prevent taste from drying.
- Chinese Peppercorn salt is mainly Sichuan peppercorn and salt. But you can use black pepper or make a mix based on personal preference.
Ingredients
- 1 block regular tofu
- 3 tbsp. cooking oil
- 2 garlic cloves, minced chopped
- 1 scallion, chopped
- 1/2 cup potato starch
Cut tofu into small cubes and then coat with a thin layer of starch.
Heat oil in wok and slowly fry the tofu blocks until crispy and slightly browned. Potato starch can create a very lovely thin and fluffy shell.
Remove extra oil, only leave around 1 tablespoon of oil in pan, fry garlic, scallion and chili pepper until aromatic. Return tofu and sprinkle salt and pepper. Toss well.
Other salt and pepper yummy dishes
Other tofu dishes
- 1 block regular firm tofu , not super soft or firm
- 3 tbsp. vegetable cooking oil
- 1 scallion , finely chopped
- 2 garlic cloves , minced
- 3 fresh chilis , cut into small circles
- 1/2 cup potato starch
- 1/2 tbsp. salt , or to taste
- 1 tbsp. Sichuan peppercorn
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Cut tofu into small cubes and then coat with a thin layer of starch.
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Heat oil in wok and slowly fry the tofu blocks until crispy and slightly browned.
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Remove extra oil, only leave around 1 tablespoon of oil in pan, fry garlic, scallion and chili pepper until aromatic, turn off the fire. Return tofu and sprinkle salt and pepper. Toss well.
hi, what are the alternative of sichuan peppercorn? i dnt have 1.
thanks
I love this recipe! The flavors are really nice and well balanced. I’ve found it also comes out well with tempura in place of potato starch.
Thanks for your information. I will try tempura coating next time.
Hi am I supposed to drain the tofu before using it please?
Yes. Drain them with paper or naturally.
I have made this salt and pepper tofu twice and it was delicious. I used pre packed ground pepper.
Last night I had 8 ppl over for dinner and made this recipe. It was incredible. I had bought whole dried sichuan pepper and ground it myself. Everybody’s mouth became numb and the taste was awful. Since reading about sichuan pepper this is one of the traits of freshly ground. Older ground pepper loses that characteristic. It is well researched.
I thought this needed to be added her in the comments so others don’t have this happen. Use pre ground and out of date if possible and this recipe is delicious.
Yasmin,
Thanks for your feedback and the information about Sichuan peppercorn. Yes, newly bought Sichuan peppercorn has the best aromatic and flavor. So for all readers, you can try to buy small portions. If you get a large bag, remember to divide them into several batches in air-tight bag.