Salt & Pepper Tofu

This simple preparation is based on the popular Chinese preparation found worldwide in restaurants. The critical element in creating authentic flavors for this dish is in the spice mix – similar to what is commonly known as five-spice. Making a homemade version only takes minutes, but using whole Sichuan pepper is crucial – available in most Asian stores. The remaining 4 spices are all available in supermarkets.

The tofu in an authentic preparation is usually deep-fried or pan-fried to create a crispy exterior and soft and fluffy interior. I’ve elected to sacrifice a small amount of texture by roasting the tofu rather than frying the cubes in hot oil. My technique results in a slightly softer exterior and somewhat lighter color – minor differences. I’ve included instructions below for those who fry the tofu or use an air fryer.

Serve with steamed basmati rice…and maybe add some roasted broccoli flowers or steamed bok choy.

Difficulty: simple
Yield: makes about 4-6 first-course servings