I don’t usually like to cook or eat fried foods but for Salt and Pepper Tofu… I make a delicious exception.
Crispy on the outside with a custard-like center, seasoned with ordinary ingredients yet you can’t stop popping them in your mouth—one right after the other.
Serve as a side dish or snack and of course don’t forget to whip up extra for your bento lunch.
Here’s how to do it:
Use the freshest block of tofu possible and drain by placing on towel with some weight on top. Let this sit for at least 15 minutes changing the towel if needed.
While your tofu is doing it’s thing, prepare and combine the spices.
Cut the tofu into 1 inch cubes and coat with the spice mixture. Set them aside while you ready the cornstarch and heat the oil.
Pour enough oil in a pan until you have about 1/4 inch to 1/2 inch depth. Get the oil nice and hot.
Now you’re cooking! Quickly dredge the seasoned tofu cubes in the cornstarch then place in the oil for frying. Only do a few at a time. Keep turning them until they’re evenly browned.
Don’t overcook, you just need the outside to become a crust. Remove and drain. Allow to cool for as long as you can resist! :)
Devour while they’re warm.
For your bento lunch, allow to cool completely. They’ll be a tad less than delectable, but still good.