Salt and Pepper Tofu

1. 1

   Step 1

   • a.Prepare the Tofu
   • b.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.
   • c.Once pressed, cut the tofu into uniform 1-inch cubes.
2. 2

   Step 2

   • a.Coat the Tofu
   • b.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.
   • c.Add the tofu cubes to the bowl and toss gently until each piece is thoroughly and evenly coated in the dry mixture.
3. 3

   Step 3

   • a.Fry the Tofu
   • b.Heat the vegetable oil in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
   • 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.
   • d.Fry for 4-5 minutes, turning occasionally, until all sides are a deep golden brown and very crispy.
   • e.Using a slotted spoon or spider strainer, remove the fried tofu and let it drain on a wire rack to maintain crispiness.
4. 4

   Step 4

   • a.Stir-fry the Aromatics
   • b.In a separate large wok or skillet, heat the sesame oil over high heat.
   • c.Add the minced ginger, garlic, and slit green chilies. Sauté for about 30 seconds until they become fragrant.
   • d.Add the diced onion and bell pepper. Stir-fry for 2-3 minutes until they are crisp-tender.
5. 5

   Step 5

   • a.Combine and Serve
   • b.Add the crispy fried tofu to the wok with the vegetables.
   • c.Immediately sprinkle the remaining 1/2 tablespoon of black pepper, 1/2 teaspoon of salt, soy sauce, and sugar over the tofu.
   • d.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.
   • e.Turn off the heat, garnish with chopped spring onion greens, and serve immediately for the best texture.

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