📝 About This Recipe
A classic of Cantonese 'Dai Pai Dong' street stalls, this dish transforms humble soy protein into a crystalline, shatteringly crisp delicacy. Each cube of tofu is dusted in a toasted spice blend featuring citrusy Sichuan peppercorns and savory sea salt, then flash-fried to perfection. It is a masterclass in texture and balance, offering a numbing heat and a salty punch that makes it an irresistible dairy-free appetizer or main course.
🥗 Ingredients
The Tofu Base
- 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 (toasted and finely ground)
- 1 teaspoon Sea salt (flaky or fine)
- 1/2 teaspoon White pepper (ground)
- 1/4 teaspoon Five-spice powder
Aromatics and Garnish
- 4 cloves Garlic (minced)
- 1 inch Ginger (peeled and finely minced)
- 2 pieces Red bird's eye chili (thinly sliced into rings)
- 3 stalks Green onions (white and green parts separated, thinly sliced)
- 1/4 cup Cilantro (fresh leaves for garnish)
👨🍳 Instructions
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1
Begin by pressing your tofu: wrap the cubes in a clean kitchen towel or paper towels and place a heavy skillet on top for 20 minutes to extract excess moisture. This is the secret to a truly crispy crust.
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2
In a small, dry skillet over medium heat, toast the Sichuan peppercorns for 2-3 minutes until fragrant and slightly darkened. Do not let them burn.
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3
Transfer the toasted peppercorns to a mortar and pestle or spice grinder. Grind into a fine powder, then mix with the sea salt, white pepper, and five-spice powder. Set aside.
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4
Ensure the pressed tofu cubes are completely dry. Place them in a large bowl and sprinkle with a pinch of the spice blend.
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5
Add the cornstarch to the bowl and toss the tofu gently until every side of every cube is evenly and thickly coated. Shake off any excess starch.
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6
Heat the oil in a wok or deep non-stick skillet over medium-high heat until it reaches 350°F (175°C). You can test it by dipping a wooden chopstick in; if bubbles form rapidly around it, the oil is ready.
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7
Carefully add the tofu cubes to the oil in batches, ensuring they do not touch or crowd the pan. Fry for 4-5 minutes, turning occasionally, until they are a pale golden brown and feel hard/crispy to the touch.
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8
Use a slotted spoon to transfer the fried tofu to a wire rack set over a baking sheet. This prevents the bottom from getting soggy.
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9
Remove all but 1 tablespoon of oil from the wok. Turn the heat to medium-high.
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10
Add the garlic, ginger, sliced chilies, and the white parts of the green onions. Stir-fry for 30-60 seconds until the aromatics are intensely fragrant and the garlic is just starting to turn golden.
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11
Return the crispy tofu to the wok. Immediately sprinkle the remaining salt and pepper spice blend over the tofu.
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12
Toss everything together rapidly for 30 seconds so the aromatics and spices cling to the crispy crust of the tofu.
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13
Turn off the heat and toss in the green parts of the onions and the fresh cilantro.
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14
Plate immediately while piping hot and serve with an extra dusting of the spice blend if desired.
💡 Chef's Tips
Always use extra-firm or super-firm tofu; silken tofu will fall apart during this specific frying process. Don't skip pressing the tofu—moisture is the enemy of crispiness. If you don't have Sichuan peppercorns, you can use black peppercorns, but you will lose that iconic 'numbing' sensation. For an even lighter coating, use a 50/50 mix of cornstarch and rice flour. Serve immediately! Like all fried foods, the crust will soften as it cools and absorbs ambient moisture.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed jasmine rice to soak up the spicy aromatics. Pair with a chilled, dry Riesling or a crisp Tsingtao beer to cut through the salt and heat. Add a side of stir-fried bok choy or gai lan with garlic for a balanced meal. Offer a small dish of soy sauce mixed with black vinegar as a bright dipping accompaniment. Serve as part of a multi-course dim sum spread with vegetable spring rolls.