Hakka Salt and Pepper Tofu (客家椒盐豆腐)
客家椒盐豆腐 (Hakka Salt and Pepper Tofu) is a classic dish in Hakka cuisine, known for its crispy exterior and soft interior, seasoned with a flavorful blend of salt and pepper.
Ingredients
- 1 block of firm tofu, cut into cubes
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 red chili, sliced (optional)
- Vegetable oil for frying
Instructions
- Press the tofu cubes between paper towels to remove excess moisture.
- In a shallow dish, mix the cornstarch, salt, and black pepper.
- Coat the tofu cubes in the cornstarch mixture, shaking off any excess.
- Heat vegetable oil in a pan over medium-high heat.
- Fry the tofu cubes until golden and crispy, then drain on paper towels.
- In a separate pan, sauté the green onions, garlic, and red chili until fragrant.
- Add the fried tofu cubes to the pan and toss to combine.
- Transfer the tofu to a serving dish and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 12g
Supplies
Frying pan Spatula Shallow dish
Tools
Knife Cutting board Paper towels
Serving suggestions
Serve the Hakka Salt and Pepper Tofu with steamed rice and stir-fried vegetables.
Tips & tricks
For extra flavor, you can add a dash of Chinese five-spice powder to the cornstarch mixture before coating the tofu.
Cost
$8