Crispy Salt and Pepper Tofu (Đậu Hũ Rang Muối)
Golden and crispy on the outside, soft on the inside, this fried tofu is my favorite go-to vegetarian (and vegan) dish.
- 1 small shallot or 1/2 yellow onion
- 1 green onion
- 1 jalapeno and 1 small bell pepper
- 1 tablespoon minced garlic
- 12 oz firm tofu
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper (can sub with white pepper)
- 1/3 cup potato starch (can sub with tapioca starch or corn starch)
- Neutral oil for frying (about 1 cup)
- 1/8 teaspoon salt
- 1/8 teaspoon sugar (optional)
- 1/8 teaspoon ground black pepper (can sub with white pepper)
- 1/8 teaspoon MSG (optional)
- 1/8 teaspoon five spice powder (optional)
- Thinly slice the green onion and jalapeno, slice the shallot or onion into thin wedges, and dice the bell pepper if using. Set everything aside.
- Remove tofu (12 oz) from the package, drain any liquid, and pat dry with paper towels. Cut into 1-inch cubes then pat dry with towels again. Transfer tofu cubes into a wide, shallow bowl. Season with salt (1/4 tsp) and pepper (1/8 tsp), then lightly toss with potato starch (1/3 cup) until evenly coated.
- Pour enough oil into a wide wok or skillet to reach about 1/4 inch deep. Heat over medium-high until it reaches 350°F, or until a pinch of starch sizzles rapidly. Fry the tofu for about 5 minutes or until golden. If working with a smaller skillet, fry in batches to prevent overcrowding. Transfer to a wire rack or a plate lined with paper towels to drain excess oil.
- In a small bowl, mix together the seasoning blend (1/8 tsp salt, optional sugar, ground black pepper, optional MSG, and optional Chinese five spice powder).
- If reusing the frying pan, pour off the oil, leaving only a thin layer (about 2 tablespoons). Heat over high, add the aromatics, and stir just until fragrant. Return the fried tofu to the pan, sprinkle with the seasoning blend, and toss over high heat until the tofu is evenly coated and the salt in the mixture is lightly toasted.
- Transfer to a platter and serve warm. Enjoy immediately for best results.
Remove tofu (12 oz) from the package, drain any liquid, and pat dry with paper towels. Cut into 1-inch cubes then pat dry with towels again. Transfer tofu cubes into a wide, shallow bowl.
Season with salt (1/4 tsp) and pepper (1/8 tsp), then lightly toss with potato starch (1/3 cup) until evenly coated. Pour enough oil into a wide wok or skillet to reach about 1/4 inch deep. Heat over medium-high until it reaches 350°F, or until a pinch of starch sizzles rapidly.
Fry the tofu for about 5 minutes or until golden. If working with a smaller skillet, fry in batches to prevent overcrowding.
Transfer to a wire rack or a plate lined with paper towels to drain excess oil. In a small bowl, mix together the seasoning blend (1/8 tsp salt, optional sugar, ground black pepper, optional MSG, and optional Chinese five spice powder). If reusing the frying pan, pour off the oil, leaving only a thin layer (about 2 tablespoons).
Heat over high, add the aromatics, and stir just until fragrant. Return the fried tofu to the pan, sprinkle with the seasoning blend, and toss over high heat until the tofu is evenly coated and the salt in the mixture is lightly toasted.
