Salt and Pepper Tofu
- sarahkristinsplace
- Oct 2, 2020
- 2 min read
Sometimes, tofu just needs a little spicy kick!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Ingredients
28 oz. of Extra Firm Tofu (2 packages), drained and cut into 1 inch cubes
1 cup Cornstarch
2 tsp. Ground White Pepper
2 tsp. Ground Black Pepper
1 tsp. Salt
Oil for Frying and Cooking
1 Sweet Onion, thinly sliced
1 Fresno Chili, thinly sliced
Instructions
First, you will need to drain your tofu. Remove the tofu from its container, and put it on a plate or cutting board. Place another flat surface on top of the tofu, and add additional weight with a pot or heavy items. The idea is to remove as much excess water as possible. Allow the tofu to drain for about 10 minutes.
While the tofu drains, chop the onions and fresno chilies. Place this on the side, it will be used later.
Next, combine the cornstarch, white pepper, black pepper, and salt in a large ziplock bag. Give the seasonings a good mix to ensure everything is incorporated.
Grab a frying pan, and fill with oil - only enough to cover the bottom of the pan. We will be doing a shallow fry with the tofu. Frying will be done on a medium-high heat.
Remove the water from the tofu. Give the tofu an additional squeeze and pat dry with a towel or napkin. Once dry, cut the tofu into 1 inch cubes.
Place the tofu into the ziplock bag, close the bag well, and toss. Be sure to coat the tofu evenly.
Once the tofu is coated, add them into the pan. Allow spacing between the tofu so that they won’t stick together.
Allow the tofu to cook for about 1 minute, and then flip to cook the other side. Continue step 7-8 until all tofu has been cooked.
When the tofu is done frying, place it on a baking sheet or napkin to drain any excess oil.
In another pan, add a little bit of oil and toss in the onions and chilies on medium-high heat. Allow to cook until the onions are translucent.
In a bowl, toss in the tofu, onions, and chilies. Serve with or over rice, enjoy!
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