Salt and Pepper Tofu
Servings: 2 people
Equipment
- Mortar and Pestle
Ingredients
- 12 oz firm tofu
- 5 tbsp cornstarch
- 2 tsp sea salt, finely ground
- 1 tsp Sichuan peppercorn, finely ground
- 1 medium jalapeno, sliced
- 6 green onions (green part only, cut into 1 inch pieces)
- cilantro springs (uncut, with leaves)
- oil for frying
Instructions
- Use mortar and pestle to finely ground sea salt and Sichuan peppercorns.
- Pat tofu fry with paper towels. Cut into 1 inch cubes.
- Pour enough oil into a large cast iron skillet to reach 1/2-inch depth and heat over medium high. Heat oil to 350°F.
- In a bowl, mix cornstarch and 3/4 of the salt and pepper. Coat the tofu in a thin layer of the cornstarch. Working in small batches, fry until golden brown (make sure to turn to cook all sides). Remove and place on a rack sitting inside a baking sheet.
- In a wok or separate skillet, heat 1 tbsp of oil on medium high. Add tofu, jalapenos, green onions, a small handful of whole cilantro sprigs, and remaining 1/4 of salt and pepper (add as little or as much jalapeno you would like depending on desired heat level). Toss until greens are just wilted, approximately 3 minutes.
- Plate and serve with steamed white rice.
Notes
- Black peppercorns can be used in place of Sichuan peppercorns.
- Jalapeno can be omitted.