Salt and pepper anything (shrimp, squid or tofu) is a favorite stir-fry and offered in most Chinese restaurants. The combination of the wok hey (breath of the wok) and the savory flavors from garlic, chile pepper, spices and particularly the famous salt-pepper mixture is wonderfully satisfying. Instead of the usual black peppercorns, lightly spicy, tongue-tingling Sichuan peppercorns are the star here, boosted by white pepper and fragrant five-spice powder. The tofu version, known as ziu jim dau fu in Cantonese, showcases this vegetarian protein at its best: golden and crispy on the outside, lush and pillowy-soft on the inside. The tofu doesn’t stay crispy for long, so serve the dish immediately for its famous texture either alone or with steamed rice.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- One 14-ounce package firm tofu, drained
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon onion powder
- 1/8 teaspoon sugar
- 1 1/2 teaspoons garlic salt
- 3/4 teaspoon plus 1/8 teaspoon ground white pepper, divided
- 3 cups neutral oil, such as canola or vegetable oil
- 5 cloves garlic, finely chopped
- 1/4 teaspoon ground Sichuan pepper
- 1/4 teaspoon Chinese five-spice powder
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1 jalapeño pepper, seeds removed, pepper thinly sliced
- 1 medium shallot, thinly sliced
- 1 scallion, chopped
Instructions
- Gently press the tofu in between 2 paper towels to get rid of some moisture. Cut the tofu in half lengthwise and slice each log into 1/2-inch-thick slices. Lay the slices in a single layer on the cutting board or on a baking tray.
- Drizzle Shaoxing wine evenly over the tofu. Mix the onion powder, sugar, 1/2 teaspoon garlic salt and 1/8 teaspoon ground white pepper together in a small bowl. Sprinkle half the seasoning mixture over the tofu. Flip each piece, then sprinkle with the remaining seasoning. Set aside.
- Heat the neutral oil and garlic in a wok or large nonstick skillet (see Cook’s Note) over medium heat. Cook, stirring constantly, until the garlic just starts to turn golden and crispy, about 3 minutes. Strain out the garlic using a fine-mesh strainer and transfer the garlic to a plate lined with paper towels. Set aside.
- Heat the garlic oil in the wok over medium heat until it reaches 375 degrees F on a deep-fry thermometer.
- Meanwhile, mix together remaining 1 teaspoon garlic salt, remaining 3/4 teaspoon white pepper, ground Sichuan pepper and five-spice powder in the same small bowl that was just used. Set aside.
- Whisk together the cornstarch, flour, baking soda and half of the salt-pepper seasoning together in a medium bowl. Dredge half of the tofu pieces in the flour mixture until coated and drop each piece into the hot oil. Fry the tofu untouched for a minute to solidify the crust, then gently separate the pieces from each other. Fry, stirring and turning occasionally, until golden brown, about 2 minutes. Strain and place the tofu on a plate. Repeat with the remaining tofu.
- Pour the oil in the wok into a separate heatproof bowl. Wipe the wok clean with a paper towel and heat 2 tablespoons of the oil in the wok over medium-high heat until it shimmers. Add the jalapeño and shallot and stir-fry until they start to brown, about 30 seconds. Add the tofu and stir-fry 30 seconds. Add the scallion, crispy garlic and half the remaining salt seasoning and stir-fry until evenly combined, about 30 seconds. Transfer to a plate and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1699 |
| Total Fat | 177 g |
| Saturated Fat | 12 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 19 g |
| Cholesterol | 0 mg |
| Sodium | 98 mg |
Reviews
Crispy. Savory. Quick. Great Instructions.