Crispy Salt and Pepper Tofu
This Crispy Salt and Pepper Tofu has amazing flavor and a BIG texture contrast, and is honestly the BEST salt and pepper tofu I have ever had! Crispy on the outside and silky smooth on the inside!
Servings: 2
Ingredients
- 300 g soft tofu
- spring onion garnish
- chili garnish
Coating
- 1/2 cup plain flour
- 2 tbsp cornstarch
- 1/2 tbsp baking powder
- 1/2 tbsp garlic salt
- 1/4 tsp paprika powder
- 1/4 tsp onion powder
- Some black pepper
Instructions
- Add the coating ingredients into a bowl, mix well then set it aside.
- Pat dry the soft tofu and cut them into cubes.Pro Tip: Use regular soft tofu (sometimes also called Chinese Tofu). They are not firm, pressed or silken tofu. Regular soft tofu’s firmness is between a pressed / firm tofu and a silken tofu.
- Coat the tofu with the coating ingredients, and repeat a few times until a nice layer of dry powder coats each tofu. Shake off any excess flour, then spread it out on a plate.Pro Tip: The soft tofu will slowly absorb the coating powder to form the layer of coat that will crisp up beautifully. Coating each tofu individually will have the best result, giving the tofu time to absorb the powder between each round of coating, to eventually achieve a nice thick layer of coating.
- Heat up oil over high heat in a deep frying pot. Dip a kitchen chopstick into the oil, and if a flurry of bubbles surrounds the chopstick (meaning the oil is hot enough), carefully drop the tofu in and let it fry until it turns golden, then set it aside.Pro Tip: If you have a thermometer, the ideal frying temperature is between 160°C to 170°C. Remove the tofu from the oil if you hear a water “pop” sound, which indicates that the tofu has popped and is overcooked.
- Increase the oil temperature, fry the tofu again for 30 seconds until deep golden and crisp, then transfer onto a serving bowl. Garnish with spring onion and chili then serve!