📝 About This Recipe
A cornerstone of Cantonese-style 'salt and pepper' cuisine, this dish transforms humble soybean curd into a textural masterpiece featuring a shatteringly crisp exterior and a silken, melt-in-your-mouth center. The secret lies in the aromatic toasted spice blend, where the numbing heat of Sichuan peppercorns meets the sharp bite of white pepper and the savory depth of toasted sea salt. It is an addictive, high-heat stir-fry that balances the cooling nature of tofu with a vibrant garnish of garlic, ginger, and fresh chilies.
🥗 Ingredients
The Tofu
- 16 ounces Extra-firm Tofu (pressed for 20 minutes and cut into 1-inch cubes)
- 1/2 cup Cornstarch (for dredging)
- 1 cup Neutral Oil (such as grapeseed or peanut oil for shallow frying)
Signature Spice Blend
- 1 tablespoon Sichuan Peppercorns (whole)
- 1 tablespoon Sea Salt (flaky or fine)
- 1/2 teaspoon White Pepper (ground)
- 1/2 teaspoon Sugar (to balance the heat)
Aromatics and Garnish
- 4 cloves Garlic (minced)
- 1 inch Fresh Ginger (peeled and finely minced)
- 2 Red Bird's Eye Chili (thinly sliced)
- 3 stalks Green Onions (white and green parts separated and sliced)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Begin by pressing your extra-firm tofu. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top for 20 minutes to extract excess moisture; this is crucial for maximum crunch.
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2
While the tofu presses, prepare the spice blend. In a small, dry skillet over medium heat, toast the Sichuan peppercorns and sea salt for 2-3 minutes until the peppercorns are fragrant and the salt turns slightly off-white.
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3
Transfer the toasted spices to a mortar and pestle or a spice grinder. Grind until fine, then stir in the white pepper and sugar. Set this 'Salt and Pepper' mix aside.
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4
Cut the pressed tofu into uniform 1-inch cubes. Pat them dry one last time with a paper towel.
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5
Place the cornstarch in a shallow bowl. Working in batches, dredge the tofu cubes in the starch, shaking off any excess. The coating should be thin and even.
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6
In a large wok or heavy-bottomed skillet, heat the neutral oil to 350°F (175°C). You can test the heat by dipping a wooden chopstick into the oil; if bubbles form rapidly around it, it's ready.
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7
Carefully slide the tofu cubes into the hot oil. Do not overcrowd the pan; fry in two batches if necessary. Fry for 4-5 minutes, turning occasionally, until every side is a pale golden brown and feels very crisp.
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8
Use a slotted spoon or spider strainer to remove the tofu and drain on a wire rack or paper-towel-lined plate.
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9
Carefully pour out all but 1 tablespoon of the frying oil from the wok. Return the wok to medium-high heat.
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10
Add the minced garlic, ginger, sliced chilies, and the white parts of the green onions. Stir-fry for 30-60 seconds until the aromatics are intensely fragrant but not burnt.
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11
Add the fried tofu back into the wok. Sprinkle 1 to 1.5 tablespoons of the prepared spice blend over the tofu (adjust to your taste preference).
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12
Toss everything together quickly for 30 seconds over high heat so the aromatics and spices cling to the crispy tofu skin.
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13
Turn off the heat and toss in the green parts of the green onions and the fresh cilantro.
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14
Transfer to a serving platter immediately while steaming hot and crispy.
💡 Chef's Tips
Always use extra-firm or super-firm tofu; silken tofu will fall apart during the high-heat frying process. Don't skip toasting the spices—it unlocks the essential oils in the Sichuan peppercorns and removes the 'raw' taste of the salt. For the crispiest results, dredge the tofu in cornstarch immediately before frying; if it sits too long, the starch becomes gummy. If you prefer less heat, remove the seeds from the bird's eye chilies before slicing. Store any leftover spice blend in an airtight jar; it’s incredible on fried chicken, shrimp, or even popcorn.
🍽️ Serving Suggestions
Serve as a vibrant appetizer alongside a chilled Tsingtao beer or a crisp Riesling. Pair with a side of steamed Jasmine rice and stir-fried bok choy for a complete, balanced meal. Offer a small dish of black vinegar or sweet chili sauce on the side for dipping. Serve as part of a multi-course dim sum spread with vegetable dumplings and spring rolls. Add a drizzle of toasted sesame oil just before serving for an extra layer of nutty aroma.