🤤 Your new favorite tofu dish, guaranteed. (椒鹽豆腐)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a firmer texture and is often cheaper than tofu.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

red chili peppers

🥗Healthier: jalapeños

💰Cheaper: cayenne pepper

Cayenne is often more affordable and adds heat.

Dice the white parts of 4 pieces of green onion into small pieces.

Slice 2 oz of sweet peppers in half length-wise, remove the core and seeds, then dice them.

Peel, smash, and mince 2 cloves of garlic.

Drain the water from the tofu and rinse it with cold water.

Cut the tofu in half, then cut each half length-wise into two pieces, and then cut each piece into four equal parts, resulting in 16 pieces.

Boil 4 cups of salted water (1 tsp salt) and add the tofu, ensuring all pieces are submerged.

Cover and boil for 2-3 minutes, then reduce heat to low and boil for an additional 2 minutes.

Pour the tofu into a strainer to drain and cool.

Spread 4-5 tbsp of cornstarch on a plate.

Beat an egg and set aside, using only half for the recipe.

Transfer the tofu to a clean cloth or paper towel to soak up moisture.

Press the tofu with another paper towel to dry it further.

Transfer the tofu to a large bowl and mix in half the beaten egg gently.

Place the tofu onto the cornstarch and sprinkle more cornstarch over the top, ensuring each piece is coated.

Heat 16 fl oz of corn oil in a pot until it reaches around 400°F (200°C).

Add the tofu gently to the hot oil, ensuring not to splash.

Fry the tofu until golden brown, stirring gently to ensure even cooking and prevent clumping, which takes only a few minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens