Salt and Pepper Tofu

Ingredients

• 16 oz firm tofu, drained and cubed
• 3 stalks green onion (white part only), diced
• 2 oz mini bell pepper, diced
• 2 clove garlic, minced
• 4 C boiling water
• 1 tsp salt
• 1 tsp garlic salt
• ¼ tsp white pepper
• ½ egg
• 6 tbs cornstarch
• 16 oz oil (for deep-frying)
• 2 tbs oil (for stir-frying; can re-use oil from deep-fry step)

Directions

1. Parboil Tofu: Add cubed tofu to salted boiling water. Cover and cook 3 minutes, then lower heat, uncover, and cook 2 minutes more. Drain in a colander.
2. Dry: Allow tofu to cool, then dry thoroughly with paper towels.
3. Coat: Toss tofu with beaten egg to coat evenly, then dredge completely in cornstarch.
4. Seasoning Mix: Combine garlic salt and ¼ tsp white pepper; set aside for finishing.
5. Deep‑Fry: Heat oil to 400°F / 200°C. Fry tofu in batches, undisturbed at first, until golden and crisp (~5 minutes). Remove to a wire rack.
6. Aromatics: Heat 2 tbs oil in a wok on high. Fry dried chili briefly (~8 seconds), then remove. Add garlic and fry 15 seconds, then bell peppers and green onion whites for 20–25 seconds.
7. Finish: Add fried tofu and stir-fry 10 seconds. Season with the garlic-pepper mix until evenly coated.
8. Serve: Serve immediately

Chef's Notes

• A vegetarian recipe as written - using a plant-based alternative to the egg will make it vegan

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