Salt and pepper doufu

Salt and pepper doufu

By
From
Encyclopedia of Food and Cookery
Serves
4

Sichuan seasoning can be purchased at any good delicatessen or supermarket.

Ingredients

Quantity Ingredient
600g silken firm tofu
250ml peanut or vegetable oil
1 tablespoon sichuan seasoning
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, finely chopped
2.5 cm piece fresh ginger, finely grated
1/2-1 red bird’s-eye chilli, chopped
2 spring onions, sliced

Method

  1. Drain and rinse the tofu in water. Place the tofu on a rack on a plate, cover with clean paper towels and place a small weight on top. Drain for about 30 minutes to remove excess liquid. Cut the tofu into thick slices and cut again into triangles or squares.
  2. Heat a wok or heavy frying pan, add the oil and heat until hot but not smoking. Add the tofu, a few at a time, and deep-fry until lightly golden on both sides. Tofu is very fragile, so remove carefully with a slotted spoon and drain on paper towels.
  3. In a small bowl, mix the Sichuan seasoning, salt and sugar together. Pour off most of the oil, leaving 1–2 tablespoons in the wok or frying pan. Reheat the oil and add the garlic, ginger and chilli and stir-fry very gently for 30 seconds. Return the tofu to the pan and continue to stir-fry very gently until it is heated through.
  4. Sprinkle over the Sichuan seasoning mixture and serve immediately. Garnish with the spring onions.
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