Salt and Pepper Tofu + Seasoning Mix!

cooking.nytimes.com

The joy of Chinese salt and pepper tofu is the contrasting crispy-on-the-outside, pillowy-on-the-inside textures. There is no need to press the tofu — a quick pat down with a kitchen towel is all that’s needed — as the moisture actually helps to keep the interior soft and tender. While potato or tapioca starch is often used for a light batter, nothing beats the accessibility and affordability of cornstarch to produce an enviable crunch. There are many versions of salt and pepper seasoning in Chinese cuisine — some contain Sichuan peppercorns or fennel seeds — but in this recipe, a spicy-sweet combination of white pepper, sugar, ground ginger and five-spice powder shines (See Tip). The joy of Chinese salt and pepper tofu is the contrasting crispy-on-the-outside, pillowy-on-the-inside textures. There is no need to press the tofu - a quick pat down with a kitchen towel is all that’s needed - as the moisture actually helps to keep the interior soft and tender. While potato or tapioca starch is often used for a light batter, nothing beats the accessibility and affordability of cornstarch to produce an enviable crunch. There are many versions of salt and pepper seasoning in Chinese cuisine - some contain Sichuan peppercorns or fennel seeds - but in this recipe, a spicy-sweet combination of white pepper, sugar, ground ginger and five-spice powder shines (See Tip).

subheading: FOR THE SALT AND PEPPER SEASONING:

2 teaspoons kosher salt (such as Diamond Crystal)

½ teaspoon granulated sugar

½ teaspoon ground white pepper

½ teaspoon five-spice powder

¼ teaspoon ground ginger

subheading: FOR THE TOFU:

1 (14-ounce) package firm tofu, drained

½ cup cornstarch

Neutral oil such as canola or grapeseed

2 scallions, trimmed and finely sliced

1 long red pepper (such as Fresno) or long green pepper (such as jalapeño or serrano), thinly sliced

Cooked rice, to serve

Directions at cooking.nytimes.com

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