Salt & Pepper Crispy Tofu

Method

• Step 1 — Prepare the ingredients
  
  1. Drain the tofu and cut it into bite-sized cubes.
  2. Finely chop the garlic and the white parts of the spring onions.
  3. Remove the seeds from the sweet peppers and dice them.
  4. Beat the egg in a small bowl.
  
  Keep the tofu pieces roughly the same size so they cook evenly.
• Step 2 — Boil the tofu
  
  1. Bring the water to a boil in a saucepan.
  2. Add the salt and stir until dissolved.
  3. Carefully add the tofu cubes and simmer for 3 minutes with the lid on.
  4. Remove the lid, lower the heat, and cook for another 2 minutes.
  5. Drain the tofu in a colander and let it cool slightly.
  
  Why this step matters: Briefly boiling the tofu seasons it and helps prepare it for frying.
• Step 3 — Dry and coat the tofu
  
  1. Place the drained tofu on a clean kitchen towel or paper towels.
  2. Gently pat the cubes dry to remove excess moisture.
  3. Transfer the tofu to a bowl and gently mix with the beaten egg.
  4. Add the cornstarch and toss carefully until every piece is evenly coated.
  
  The coating should look dry and powdery rather than wet or clumpy.
  
  Chef's tip: Dry tofu gives a crispier crust and reduces oil splattering. Handle the cubes gently so they do not break.
• Step 4 — Deep-fry until crispy
  
  1. Heat the oil in a deep, heavy-based pot to 175–180°C (350–355°F).
  2. Carefully add the tofu in small batches. Do not overcrowd the pot.
  3. Leave the tofu undisturbed for the first minute so the coating can set.
  4. Gently turn the pieces and fry for approximately 4–5 minutes, or until golden and crisp.
  5. Remove with a slotted spoon and drain on a wire rack.
  
  Repeat with the remaining tofu, allowing the oil to return to temperature between batches.
  
  Important: Avoid heating the oil to 200°C, as the coating can brown too quickly and the oil becomes more hazardous to handle.
• Step 5 — Stir-fry the aromatics
  
  1. Heat 2 tablespoons of fresh cooking oil, or carefully measured oil from the frying pot, in a wok over medium-high heat.
  2. Add the optional dried chillies and stir for a few seconds.
  3. Add the chopped garlic and stir-fry for about 10–15 seconds until fragrant.
  4. Add the diced sweet peppers and spring onion whites.
  5. Stir-fry for another 20–30 seconds, keeping the vegetables slightly crisp.
  
  Be careful not to burn the garlic, as it can turn bitter.
• Step 6 — Toss with the seasoning
  
  1. Add the crispy tofu to the wok.
  2. Sprinkle over the garlic salt and white pepper.
  3. Toss gently for 10–15 seconds until the tofu is evenly seasoned.
  4. Taste and adjust the seasoning if necessary.
  5. Turn off the heat immediately.
  
  Use the seasoning gradually, as garlic salt can vary in saltiness from brand to brand.
• Step 7 — Serve immediately
  
  Transfer to a serving plate and enjoy while hot and crispy.
  
  This tofu is delicious served with steamed jasmine rice, stir-fried vegetables, or as part of a Chinese-style family meal.