Salt and pepper seasoning used in classic Cantonese cooking is called Jiao yan and is absolutely perfect for tofu dishes like this. I’ve also used this seasoning on homemade chips (fries), which was absolute heaven. The pepper is not traditional black peppercorns, but Sichuan peppercorns which have a much different flavour. I managed to find some on Amazon believe it or not, but if you happen to have a local asian supermarket nearby you may be in luck!
Salt & Pepper Tofu
2
servingsIngredients
280g – 325g (8-11.5 oz) Firm Tofu (drained and pressed with kitchen paper) Cut into approximately 2cm cubes
50g Cornflour (1/3 cup)
Rapeseed or Sunflower oil for cooking
4 Garlic cloves
1 Red chilli
1 Onion
1 Red pepper
100g (1/2 cup) Bok Choi (sliced into 1.5 inch batons)
3 Spring onions
Splash of sesame oil
Handful of fresh coriander (roughly chopped)
Steamed or cooked rice, to serve
- For the Salt & Pepper Mix
1/2 tsp ground OR 1 tsp whole Sichuan peppercorns
1/2 star anise
1/2 tsp sesame seeds
1/4 tsp fennel seeds
4 tsp salt (I used sea salt)
Directions
- First make the salt & pepper mix. Add the Sichuan peppercorns, star anise, sesame seeds and fennel seeds to a small, dry frying pan and heat over a low heat until fragrant. Transfer to a pestle and mortar or spice grinder. Add the salt and grind to fine crumb.
- Combine the cornflour and 2 teaspoons of the salt and pepper mixture into a large bowl. Add the tofu cubes and coat with the cornflour mix.
- Heat up a wok or large frying pan with around 1/2 inch of oil in the bottom on a medium heat. Once the oil is ready for frying (you can test by dropping a little of the cornflour mixture in to see if it bubbles, but doesn’t spit) Add the tofu cubes and fry for around 10 minutes, turning the pieces regularly to ensure they are crispy all over. Remove from the pan and set aside on a plate or bowl lined with kitchen paper.
- Return the wok to the heat (add more oil if necessary) and add the garlic and chilli, the onion, pepper, bok choi and season with 1 teaspoon of the salt and pepper mixture. Add the sesame oil and increase the heat to high and fry, turning often for a minute or two until the vegetables are starting to soften. Add the spring onions and fry for 1 more minute.
- Return the tofu to the pan and toss through. Serve with cooked rice and garnish with the chopped coriander.
Notes
- To save time, buy ready cooked packet rice to serve. Otherwise, ensure you follow the instructions of your rice and note cooking time to know when to put your rice on to cook.