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Milk Street Bowtie Salt and Pepper Tofu

Salt and Pepper Tofu

4 to 6 Servings
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Instead of deep-frying, a common cooking technique to make Chinese salt and pepper tofu, we coat the pieces of tofu with seasoned cornstarch, then pan-fry them in batches to brown and crisp the exteriors. In the empty skillet, a punchy mix of garlic, fresh chili and scallions is quickly cooked, and the tofu is tossed back in. The finished dish is sauceless but incredibly flavorful from the savory bits that cling to the tofu’s crisped surfaces.

4 to 6

Servings

Kosher salt and ground black pepper
1/4 teaspoon Chinese five-spice powder (optional)
1/3 cup cornstarch
2 14-ounce containers firm OR extra-firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick pieces and pressed dry with paper towels
4 tablespoons plus 1 teaspoon grapeseed or other neutral oil
4 medium garlic cloves, finely chopped
1 serrano OR Fresno chili, stemmed and finely chopped
4 scallions, thinly sliced on the diagonal, whites and greens reserved separately
Ingredients
  • Kosher salt and ground black pepper

  • ¼

    teaspoon Chinese five-spice powder (optional)

  • cup cornstarch

  • 2

    14-ounce containers firm OR extra-firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick pieces and pressed dry with paper towels

  • 4

    tablespoons plus 1 teaspoon grapeseed or other neutral oil

  • 4

    medium garlic cloves, finely chopped

  • 1

    serrano OR Fresno chili, stemmed and finely chopped

  • 4

    scallions, thinly sliced on the diagonal, whites and greens reserved separately

Directions

Salt and Pepper Tofu

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Reviews
Rakesh P.
January 16, 2023
outstanding
loved it. so simple to make, would go little low on salt, paneer can bee used instead of the tofu