Tofu with Salt, Pepper and Garlic

Ingredients

• 400 grams Firm tofu (Press to remove excess water, then cut into 2‑cm cubes)
• 0.75 teaspoons Salt (Divide: ½ tsp for cooking, ¼ tsp for dipping sauce)
• 0.5 teaspoons Ground black pepper (Freshly ground)
• 4 pieces Garlic cloves (Mince; 3 for cooking, 1 for sauce)
• 2 stalks Spring onion (green onion) (White part minced for sauce, green part added at end)
• 1 piece Hot chili (Finely minced; optional for heat)
• 2 tablespoons White rice vinegar (For dipping sauce)
• 1 tablespoon Shaoxing cooking wine (Adds depth; can substitute dry sherry)
• 4 tablespoons Neutral oil (vegetable or used oil) (Use oil that has been previously used for extra flavor; high‑smoke point oil works best)

Instructions

1. Cut tofu

   Press the tofu to remove excess water, then cut it into bite‑size 2‑cm cubes.

   Time: PT5M

2. Prepare aromatics

   Mince the spring onion (white part), finely mince the hot chili, and chop the garlic cloves.

   Time: PT5M

3. Make dipping sauce

   In a small bowl combine the minced garlic, minced chili, minced spring onion, ¼ tsp salt and 2 Tbsp white rice vinegar. Stir well.

   Time: PT2M

4. First fry tofu

   Heat 2 Tbsp oil in a pan over high heat. Add the tofu cubes and fry 3‑4 minutes per side until golden and crisp. Remove and set aside on a plate.

   Time: PT8M

   Temperature: high

5. Stir‑fry aromatics and finish tofu

   In another pan heat the remaining 2 Tbsp oil over high heat. Add the minced garlic and stir constantly until it just begins to turn light brown (about 1 minute). Add the fried tofu, ½ tsp salt, ½ tsp ground pepper and 1 Tbsp Shaoxing wine; stir‑fry for 30 seconds. Finally add the spring‑onion green parts and minced chili; stir for another 15 seconds, then remove from heat.

   Time: PT2M

   Temperature: high

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

5 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Firm tofu: tempeh, seitan
• Instead of White rice vinegar: apple cider vinegar (adjust taste)
• Instead of Shaoxing cooking wine: dry sherry, mirin (less alcoholic)
• Instead of Neutral oil (vegetable or used oil): vegetable oil, peanut oil

Equipment Needed

• Cutting board
• Sharp knife
• Small bowl
• Measuring spoons
• Two frying pans/skillets
• Spatula or tongs
• Plate for resting tofu
• Stove

Critical Steps — Do Not Skip

• Fry tofu until golden on both sides
• Add garlic and quickly stir‑fry to avoid burning
• Season tofu with salt, pepper and Shaoxing wine

Chef Tips from the Video

• Using oil that has been previously used adds a richer, golden crust.
• Press tofu for at least 30 minutes to remove excess moisture.
• Serve immediately over steamed rice to enjoy the contrast of textures.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a pan.

Freezer: Not recommended – texture becomes spongy.

Room temperature: Do not leave out more than 2 hours; serve immediately for best texture.

Make-Ahead Tips

• Prepare the dipping sauce while the tofu is frying.
• Press the tofu a few hours ahead to improve texture.