Salt and Pepper Tofu

Writer Notes

I narrate the salt and pepper tofu from Northwest Tofu in Seattle basically the most efficient tofu I’ve had within the Western hemisphere and tried to recreate it at home. Or no longer it’s a straightforward sufficient dish—tofu dusted with starch, salt, and pepper, after which deep fried—however that description barely does it justice. The crust is ravishing skinny and lightweight, however stout of crispy texture and perfectly seasoned. The tofu itself is so at ease and custardy it shining grand melts for your mouth. —Pleasure Huang | The Cooking of Pleasure

Take a look at Kitchen Notes

Scrumptious, versatile, and highest for a rapid weeknight meal! From start to produce it took about 20 minutes, and this is succesful of presumably presumably furthermore change into a scamper-to. Or no longer it’s furthermore a colossal impolite recipe, and I will watch tossing in some varied flavors (paprika, turmeric, dried chilies, nutritional yeast) to combine it up or increase a meal. Basically the most efficient contrivance back (as happens with something breaded) is the moisture and sticking. Withhold a towel shut by to dry your fingers as you toss the tofu to end clumping! —Maria

Ingredients

• 
  12 oz.
  
  company silken tofu
  
• 
  5 tablespoons
  
  cornstarch
  
• 
  2 teaspoons
  
  sea salt, finely floor
  
• 
  1 teaspoon
  
  Sichuan or murky peppercorns, finely floor
  

• Oil, for frying