Salt & Pepper Tofu (Jiao Yan Tofu)
- camissonia
- Nov 10
- 1 min read
This essentially vegetarian version of a classic salt and pepper Chinese dish, typically done with chicken or seafood, is one of the best things you can do with tofu. I adapted this recipe from Fuchsia Dunlop's cookbook Every Grain of Rice and the end result is scrumptious. If you're generally not a fan of tofu this rendition is da bomb! The tofu is lightly coated in cornstarch and then fried until crispy on the outside but still creamy tender on the inside. The salt & pepper seasoning along with freshly sliced Fresno chili, jalapeño pepper and scallions makes this dish indescribably delectable!
1
Note on the sauce:
*Pepper salt (usually a combination of salt, black pepper, allspice, cassia, clove) is readily available in the spice section of many Asian markets and online.
Notes
1
Cut the tofu into 1" square cubes, place on a large platter or tray, cover with several layers of paper towels, then place a plate on top. Let rest for 30 minutes and change paper towels as needed, until most of the liquid/water in the tofu has come out. Blot the tofu dry with paper towels just before frying.
2
Prep and cut the vegetables.
3
Heat 2 cups of oil over high heat in a large sauté pan until very hot. In the meantime, coat the tofu in the cornstarch. Fry the tofu in hot oil (in 2 batches so as to not overcrowd the pan) about 5 minutes until lightly browned. Remove the tofu to a paper towel-lined plate and set aside.
4
Pour out all but 1 tbsp. of oil from the pan. Add the sliced jalapeños, Fresno chili and garlic and sauté briefly. Add the fried tofu to the pan, season with 2 tsp. of pepper-salt and 1/2 tsp Szechuan peppercorn salt. Taste and season with more pepper-salt as needed.
5
Plate and garnish with sliced scallions.
Instructions
Two 14-oz packages firm tofu cut into 1" cubes
6 cloves garlic minced
5 scallions thinly sliced
1 jalapeno pepper seeded & thinly sliced
1 Fresno chili seeded & thinly sliced
2 tbsp minced fresh cilantro
1 cup cornstarch
2 tsp pepper salt*
2 cups vegetable oil
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Salt & Pepper Tofu (Jiao Yan Tofu)
Prep Time
30 min
Cooking Time
15 min
Rest Time
0 min
Total Time
45 min
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