On the heels of posting the tofu frying tips, maybe you’d like to try your hand at frying some? This is a recipe that I developed for Asian Tofu but couldn’t squeeze it in. I was attracted to this dish because one of my pet peeves about salt and pepper shrimp (and squid too!) is that rarely are the seasonings absorbed well. HOWEVER, the opposite is true when the same seasonings are applied to just-fried tofu, which take on the heat of the white pepper and chiles well during the fast and last round of stir-frying. Every bite of chewy-crisp tofu is flavorful, even more so when you add some of the chile, scallion, and garlic bits when you eat. Showing off the beauty of cooking with tofu, this vegan dish will please omnivores.
I typically use uniodized table salt for most of my cooking but here, delicate kosher works better for the final stir-frying. If you don’t have Kosher salt, substitute 1 1/2 teaspoons and 1/2 teaspoon of table salt for the soaking and final stir-frying, respectively.
If you have Asian Tofu, bookmark this recipe and add it to the collection. If you don’t have the book, I hope this salt and pepper tofu whets your appetite for more.