Salt & Pepper Tofu

Ingredients

• 16 oz (454 g) firm tofu
• 3 stalks green onion
• 2 oz (57 g) mini bell peppers
• 2 cloves garlic
• 4 cups boiling water
• 1 tsp salt, for boiling the tofu
• 1/2 egg, beaten
• 6 tbsp cornstarch
• 16 oz neutral oil, for deep-frying
• 2 tbsp oil, for stir-frying
• 1 tbsp garlic salt
• 1/4 tsp white pepper
• Dried chilli, optional

Method

1. Separate the white and green parts of the green onions. Dice the white parts. Dice the bell peppers and finely mince the garlic.
2. Drain and rinse the tofu, then cut it into approximately 36 cubes.
3. Bring 4 cups water to a boil and dissolve 1 teaspoon salt in it.
4. Add the tofu, cover and boil for 3 minutes. Lower the heat, uncover and cook for another 2 minutes.
5. Drain the tofu and gently press it dry between clean towels or paper towels.
6. Coat the tofu gently with the beaten egg.
7. Spread most of the cornstarch over a plate, arrange the tofu in one layer and sprinkle the remaining cornstarch over it. Turn gently until evenly coated.
8. Mix the garlic salt and white pepper in a small bowl.
9. Heat the deep-frying oil to 400°F (200°C). Carefully add the tofu and initially leave it undisturbed so the coating can set.
10. Fry for about 5 minutes at approximately 360–380°F (180–190°C), until golden and crisp. Remove and drain.
11. Heat 2 tablespoons oil in a wok. Briefly fry the optional dried chilli for about 8 seconds, then remove it.
12. Fry the garlic for 15 seconds. Add the bell peppers and green onion whites and stir-fry for 20–25 seconds.
13. Add the fried tofu and stir-fry for about 10 seconds.
14. Sprinkle over enough garlic-salt and white-pepper seasoning to coat the tofu evenly, then serve immediately.