Salt & Pepper Tofu
About this recipe
Salt & Pepper Tofu is a delicious vegetarian dish that showcases the crispy texture of fried tofu paired with vibrant vegetables. This version, taught by Daddy Lau, emphasizes the importance of proper tofu preparation and seasoning, ensuring each bite is flavorful and satisfying.
The key to this dish lies in the technique of boiling the tofu in salted water, which not only seasons the tofu but also helps achieve a firmer texture for frying. With the right coating and frying method, you'll end up with perfectly crispy tofu that’s hard to resist.
Ingredient notes
- Use only the white parts of the green onions for this recipe.
- You can use any combination of sweet peppers, but the creator suggests using three different colors for visual appeal.
Tips from Made With Lau’s video
- Boiling the tofu in salted water helps to season it and draw out excess moisture, making it firmer and easier to fry later.
- For a crispy coating, use cornstarch instead of wheat flour, as it keeps the texture light and airy.
- Make sure to dry the tofu thoroughly after boiling to prevent it from splattering when frying.
Good to know
- What is the best way to ensure the tofu doesn't clump together when frying?
- Fry the tofu in smaller batches and give each piece enough space in the oil.
- How do I know when the tofu is done frying?
- The tofu is ready when it turns golden brown, which usually takes just a few minutes.
No life story here — the video and the recipe are the whole point. All credit to Made With Lau: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Dice the white parts of the green onions into small pieces.
- 2
Slice the sweet peppers in half length-wise, remove the core and seeds, then dice them into strips and then into small pieces.
- 3
Peel, smash, and mince the garlic cloves.
- 4
Drain the water from the tofu and rinse it with cold water.
- 5
Cut the tofu into 1-inch cubes by first cutting it in half, then length-wise and horizontally into four equal parts.
- 6
Boil 4 cups of water with 1 tsp of salt, then add the tofu and cover the pot until it boils.
- 7
Once boiling, reduce the heat and let it boil for an additional 2 minutes to season the tofu.
- 8
Pour the tofu into a strainer to drain and let it cool.
- 9
Spread 4-5 tbsp of cornstarch on a plate.
- 10
Transfer the tofu to a clean cloth or paper towel to absorb moisture, then press it dry with another towel.
- 11
In a bowl, mix half of the beaten egg with the tofu gently.
- 12
Transfer the tofu to the plate with cornstarch, ensuring each piece is coated, and sprinkle more cornstarch on top.
- 13
Heat 16 fl oz of corn oil in a pot until it reaches 400°F (200°C).
- 14
Add the tofu gently to the hot oil, ensuring not to overcrowd the pot.
- 15
Fry the tofu until golden brown, about a few minutes, stirring gently to ensure even cooking.
Heads up — we had to guess a little:
- The quantity of sweet peppers was inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Made With Lau’s original video on YouTube. Follow them there — it’s their dish.
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