Cherry & Dennis Helper Habitat
Cantonese Salt Pepper Tofu Cubes
椒鹽豆腐粒
Recipe overview
Dry firm tofu, dust lightly in seasoned cornstarch, pan-fry until crisp, then toss with garlic and spring onion.
01
Ingredients
Main ingredients
- 500 g firm tofu
- 4 cloves garlic
- 2 stalks spring onions
Tofu dusting
- 60 g cornstarch
- 1/2 tsp salt
- 1/2 tsp white pepper powder
Pan-frying oil
- about 4 tbsp, used in batches neutral cooking oil
02
Tools
- paper towels
- flat plate
- knife and board
- shallow bowl
- nonstick frying pan
- tongs or spatula
- draining rack
03
Steps
Step 1
Drain tofu
Open the firm tofu pack and pour off its packing water.
Step 2
Press gently
Wrap tofu in paper towels and press under a light plate about 15 minutes to remove excess moisture.
Step 3
Cut cubes
Cut tofu into similar cubes about 2 cm wide.
Step 4
Slice garlic
Peel garlic and cut into thin slices.
Step 5
Slice spring onions
Wash and drain spring onions, then slice into small rings.
Step 6
Mix seasoned starch
Combine cornstarch, salt and white pepper powder in a shallow bowl.
Step 7
Dust tofu lightly
Coat tofu cubes thinly in seasoned starch and tap off excess.
Step 8
Heat oil
Heat a shallow layer of oil in a nonstick pan over medium heat; keep children away.
Step 9
Fry in batches
Pan-fry tofu in batches about 5–6 minutes per batch, turning until golden on all sides without crowding.
Step 10
Drain
Lift tofu with tongs and drain on a rack.
Step 11
Saute garlic and onion
Pour off extra oil, leaving about 1 tsp. Saute garlic slices and spring onion over low heat about 1 minute, stopping when garlic turns light gold.
Step 12
Toss and serve
Return tofu to the pan, toss gently with aromatics for about 30 seconds and serve on a plain plate while hot.
Common mistakes
- Wet tofu splatters oil, a thick coating clumps, and a crowded pan prevents crisping.
Tips
Pressing tofu and dusting lightly help it crisp. Cook garlic gently to avoid burning. Contains soy; keep children away from hot oil.
