![]() ![]() For this version, I used firm tofu because it is easier to handle.You can include a chili sauce to dip the tofu cubes in (it’s usually a mix of minced garlic, soy sauce, vinegar and chili paste or chili oil).You can add ground sichuan peppercorn or pepper flakes to the cornstarch batter to create a spicy version of the dish.While this dish is great as is, there are other variations of the dish I’ve come across that you can try as well: The constant application of gentle pressure should release a lot of the water from the tofu. Place a heavy object on top of the cutting board. To press the tofu, place a small cutting board over the tofu. If the tofu is too wet, the cornstarch will also not properly coat the tofu which will make it hard to fry. I usually press mine for 15-20 minutes and then pat dry the tofu cubes. It’s important to press the tofu before cooking with it because tofu retains so much water. I garnished the dish with a little bit of fresh ground black pepper, but the tofu crust is seasoned with salt and white pepper. White pepper is used in Chinese dishes because it has a more mild flavor compared to black pepper. The tofu is seasoned simply with a salt and white pepper mix. However, when you touch the tofu, you can definitely feel the firm crunchy crust. The batter is also so thin, it is barely visible. Instead of a dark golden brown, it’s more of a pale yellow gold. The batter will be much paler than when frying with flour. Instead, you place the cornstarch into a large bag, add the tofu and shake the bag a few times until all the tofu pieces are evenly coated in a thin layer of cornstarch. With the cornstarch method, there is no need to dredge the tofu in egg and flour. It’s quicker, less heavy and the result is quite delicious. Many fried Chinese dishes use cornstarch as the batter. Because cornstarch is almost pure starch, it produces a much crispier crust than frying with flour. The super crunchy batter is achieved by coating the tofu in cornstarch before frying. What I love about the dish is the contrast between the incredibly crunchy exterior and soft, silky interior. But it’s also quite easy to prepare at home. When we go to Chinese restaurants, one of our favorite dishes to order is crispy salt and pepper tofu. The dish is very easy to make and ready in less than an hour. The tofu cubes have a super crispy exterior and a soft and silky center. Remove from the heat and let cool for 5 minutes.Crispy Salt and Pepper Tofu is a popular Chinese dish. Bake for 15 minutes, then flip each piece and bake for another 8-10 minutes or until the tofu pieces are golden brown with a crispy exterior. Line a large baking sheet with parchment and dump your tofu pieces on the sheet, making sure there is space between each one. Sprinkle on your cornstarch and shake the bowl to toss them around. ![]() Add your sesame oil and tamari, mixing so that the pieces are evenly coated in the liquid. ![]() Place the cubes in a medium bowl and sprinkle with the sea salt and garlic powder, tossing to coat. ![]() Once tofu has been pressed, take each half and slice into 1-inch cubes. Place a heavy object like a cast iron pan or Dutch oven on top of the wrapped tofu and let it sit for at least 15 minutes (or up to 1-2 hours if you’re prepping early) to remove excess moisture. Place both pieces on half of a clean tea towel, then cover them with the other half so they are wrapped. Stand your tofu block up and slice it as evenly as possible through the thick middle, creating 2 halves. Start by gently pressing your tofu over the sink to remove excess water. If not, replace at your own discretion and it should still workĮndless ideas for how to use this can be found on my Instagram page :)īecause this crispy tofu is clearly a passion of mine, I even made a video showing you how to make it, which you can watch below! I’ve tried subbing with arrowroot and tapioca before and it doesn’t get quiiiite as crispy, so I highly recommend cornstarch if you have it. I love using sesame oil to coat it because of the flavour it provides, but you can also use olive or avocado if that’s what you haveĬornstarch! One of my favourite ingredients to make pretty much anything crispy. Sprinkle with salt + garlic powder before the coating. I just wrap both halves of my tofu block between a clean tea towel and place my cast iron pan (or anything heavy) on top of it, then let it sit that way while I prepare the rest of my ingredients Make sure to drain, slice in half + press your tofu for at least 15-30 minutes before cooking to remove excess moisture (this ensures that it gets suuuuper crispy). Brief overview + some tips:Īlways buy extra-firm, organic tofu when possible This famous crispy tofu recipe is SO easy to make. ![]()
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