Crispy fried tofu cubes tossed in a fiery mix of freshly cracked black pepper, sea salt, and aromatic chilies. This popular Indo-Chinese appetizer is incredibly addictive and comes together in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 cup
320cal
10gprotein
23gcarbs
21g
Ingredients
400 g Extra-Firm Tofu (Pressed well to remove excess water)
0.25 cup Cornstarch
2 tbsp All-Purpose Flour
1.5 tbsp Black Pepper (Freshly and coarsely cracked)
Aromatic and savory fried rice with the intense, smoky flavor of crispy burnt garlic. This Indo-Chinese classic is a quick and satisfying meal, perfect for using up leftover rice.
About Salt and Pepper Tofu with Burnt Garlic Fried Rice
Crispy, protein-packed Salt & Pepper Tofu with aromatic Burnt Garlic Fried Rice - a perfectly spiced delight!
This indo_chinese dish is perfect for lunch. With 1135.01 calories and 25.61g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs
Green Chili
(Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch dice)
1 pcs Bell Pepper (Medium, any color, cut into 1-inch dice)
1 tsp Soy Sauce
0.5 tsp Sugar
0.25 cup Spring Onion (Greens only, chopped for garnish)
Instructions
1
Prepare the Tofu
Press the tofu block for at least 30 minutes to remove as much water as possible. A tofu press is ideal, but you can also wrap it in paper towels and place a heavy object on top.
Once pressed, cut the tofu into uniform 1-inch cubes.
2
Coat the Tofu
In a large mixing bowl, whisk together the cornstarch, all-purpose flour, 1 tablespoon of the coarsely cracked black pepper, and 1/2 teaspoon of salt.
Add the tofu cubes to the bowl and toss gently until each piece is thoroughly and evenly coated in the dry mixture.
3
Fry the Tofu
Heat the vegetable oil in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
Carefully add the coated tofu cubes to the hot oil, working in batches to avoid overcrowding the pan. This ensures the tofu gets crispy.
Fry for 4-5 minutes, turning occasionally, until all sides are a deep golden brown and very crispy.
Using a slotted spoon or spider strainer, remove the fried tofu and let it drain on a wire rack to maintain crispiness.
4
Stir-fry the Aromatics
In a separate large wok or skillet, heat the sesame oil over high heat.
Add the minced ginger, garlic, and slit green chilies. Sauté for about 30 seconds until they become fragrant.
Add the diced onion and bell pepper. Stir-fry for 2-3 minutes until they are crisp-tender.
5
Combine and Serve
Add the crispy fried tofu to the wok with the vegetables.
Immediately sprinkle the remaining 1/2 tablespoon of black pepper, 1/2 teaspoon of salt, soy sauce, and sugar over the tofu.
Toss everything together very quickly for 30-60 seconds to coat the tofu evenly. Do not over-mix, as this can make the tofu lose its crispiness.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately for the best texture.
815cal
15gprotein
158gcarbs
12gfat
Ingredients
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
15 cloves Garlic (Finely chopped)
3 tbsp Sesame Oil (Toasted or plain)
1 medium Carrot (Finely chopped)
0.5 cup French Beans (Finely chopped)
1 small Green Bell Pepper (Finely chopped)
0.25 cup Spring Onion Whites (Chopped)
0.5 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Fry the Garlic
Heat sesame oil in a large wok or heavy-bottomed pan over medium-low heat.
Add all the finely chopped garlic. Sauté, stirring constantly, for 3-5 minutes until it turns a deep golden brown and becomes crispy. The key is slow and steady heat to prevent burning.
Once crispy, use a slotted spoon to remove about two-thirds of the garlic and set it aside on a paper towel. This will be your garnish.
2
Sauté Vegetables
Increase the heat to high in the same wok with the remaining garlic and oil.
Add the spring onion whites and stir-fry for 30 seconds until fragrant.
Add the chopped carrots and french beans. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the chopped green bell pepper and stir-fry for another minute.
3
Combine Rice and Sauces
Add the cooled, day-old rice to the wok. Use a spatula to gently break up any clumps.
Pour the light soy sauce and rice vinegar over the rice. Sprinkle with salt and freshly ground black pepper.
