Get ready to tantalize your taste buds with a dish that packs a punch! Our Szechuan Salt and Pepper Tofu is not just a recipe; it's an adventure in flavor that will transport you straight to the bustling streets of China. With its crispy exterior, fragrant spices, and a hint of heat, this dish is perfect for both tofu lovers and those looking to explore plant-based cuisine. In just 25 minutes, you can whip up a meal that serves four and impresses everyone at the table. Dive into this easy-to-follow recipe and discover how simple ingredients can create an explosion of taste!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 block of firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon Szechuan peppercorns
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- 1 red chili, sliced (optional)
Instructions
- Begin by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top, such as a cast-iron skillet, for about 10 minutes.
- After pressing, cut the tofu into bite-sized cubes. Make sure the cubes are uniform for even cooking.
- In a mixing bowl, toss the cubed tofu with cornstarch until evenly coated. This will give the tofu a crispy texture when cooked.
- In a dry skillet over medium heat, toast the Szechuan peppercorns for about 2 minutes until fragrant. Be careful not to burn them. Once toasted, remove from heat and grind them coarsely using a mortar and pestle or a spice grinder.
- In a large frying pan or wok, heat the vegetable oil over medium-high heat. Once hot, add the coated tofu cubes in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
- Fry the tofu for about 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to gently turn the tofu to ensure even cooking.
- Once the tofu is cooked, remove it from the pan and place it on a plate lined with paper towels to absorb excess oil.
- In the same pan, add the chopped green onions and sliced red chili (if using). Stir-fry for about 1-2 minutes until fragrant.
- Add the fried tofu back into the pan along with the toasted Szechuan peppercorns and salt. Toss everything together gently to coat the tofu evenly with the spices and aromatics.
- Cook for an additional 1-2 minutes to heat through, then remove from heat.
- Serve the Szechuan Salt and Pepper Tofu hot, garnished with extra chopped green onions if desired. Enjoy with steamed rice or noodles!
Tips
- Pressing the Tofu: Make sure to press the tofu well to remove excess moisture; this is key to achieving that coveted crispy texture. The longer you press, the better!
- Uniform Cubes: Cut the tofu into uniform cubes to ensure even cooking. This helps each piece get that perfect golden-brown crust.
- Cornstarch Coating: Don’t skip the cornstarch! This step is essential for creating a delightful crunch. Make sure each cube is evenly coated.
- Toasting Szechuan Peppercorns: Toasting the peppercorns enhances their flavor. Keep an eye on them to avoid burning, as they can turn bitter quickly.
- Cooking in Batches: If your pan is small, fry the tofu in batches. Overcrowding the pan can lead to steaming instead of frying, preventing that crispy finish.
- Garnish for Flavor: Feel free to add more green onions or even some sesame seeds as a garnish for extra flavor and visual appeal.
- Serving Suggestions: This dish pairs beautifully with steamed rice or noodles. Consider adding a side of stir-fried vegetables for a complete meal.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
