Crispy Black Pepper Tofu
Crispy Black Pepper Tofu
Ingredients
For the Tofu
- 1 block extra-firm tofu, (about 14 ounces)
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/4 cup potato starch
- 2 tablespoons cornstarch
For the Vegetables
- 2 stalks celery, trimmed and cut into 1-inch pieces at a 45-degree angle
- 1/2 onion, cut into 1-inch slices, petals separated
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
For the Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee Premium recommended
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 tablespoon coarsely ground black pepper
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG, (optional)
- 1/4 cup chicken or vegetable stock
- 1/2 tablespoon cornstarch
For Cooking and Serving
- 1/2 cup neutral oil, plus 2 tablespoons, divided
- 4 cups jasmine rice, freshly steamed, for serving
Instructions
- 1
Remove the block of extra-firm tofu from its packaging. Place the tofu on several layers of paper towels and press down firmly to remove as much water as possible. Place a heavy object, like a pot, on top of the tofu for 15 minutes to help drain more water.
⏱️ 15 min
- 2
Once pressed, tear the tofu into approximately 1-inch pieces. The craggily edges created by tearing will crisp up nicely during frying. Try to make the pieces roughly the same size for even cooking. Transfer the torn tofu pieces to a bowl.
⏱️ 5 min
- 3
Add 1 tablespoon of soy sauce, 1/2 teaspoon of white pepper, and 1/2 teaspoon of sesame oil to the tofu. Gently mix the tofu by hand, being careful not to break the pieces, ensuring they are coated with the seasonings.
⏱️ 3 min
- 4
Add 1/4 cup of potato starch and 2 tablespoons of cornstarch to the seasoned tofu. Gently mix by hand until the tofu pieces are well-battered and coated evenly.
⏱️ 2 min
- 5
Prepare the vegetables: Trim off the skinnier ends of the celery stalks. Cut the celery at a 45-degree angle into pieces that are about 1 inch long. Peel the onion and cut it into approximately inch-wide slices, then separate the onion petals. Mince the garlic and ginger.
⏱️ 10 min
- 6
Prepare the sauce: In a separate small bowl, combine 2 tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1/2 tablespoon of coarsely ground black pepper, 1 teaspoon of granulated sugar, 1/2 teaspoon of MSG (if using), 1/4 cup of chicken or vegetable stock, and 1/2 tablespoon of cornstarch. Whisk all the sauce ingredients together until well combined.
⏱️ 5 min
- 7
Heat a wok with 1/2 cup of neutral oil over high heat until it reaches 400°F. Carefully add the battered tofu to the hot oil in batches to avoid overcrowding the wok. Stir the tofu around frequently to prevent pieces from sticking together.
⏱️ 8 min•🌡️ 400
- 8
Once the tofu is golden brown and crispy (about 5-8 minutes), remove it from the wok using a slotted spoon or spider strainer and drain it into a bowl lined with paper towels. Set aside.
⏱️ 5 min
- 9
Pour out all but 2 tablespoons of oil from the wok. Add the minced garlic and ginger to the wok and stir-fry for about 15 seconds until fragrant.
⏱️ 1 min
- 10
Add the sliced celery and onions to the wok. Cook over high heat for about 1 minute, stirring constantly, until the vegetables get a slight color but retain their crispness.
⏱️ 1 min
- 11
Re-whisk the prepared sauce to ensure any settled cornstarch is reincorporated. Pour the sauce directly into the wok with the vegetables. Let the sauce coat the vegetables and thicken slightly, about 30 seconds to 1 minute.
⏱️ 1 min
- 12
Add the crispy tofu back into the wok. Mix everything together, ensuring the sauce coats every piece of tofu and vegetable. Cook for another 1-2 minutes until heated through.
⏱️ 2 min
- 13
Serve the Black Pepper Tofu immediately over freshly steamed jasmine rice.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Black Pepper Tofu
For the Tofu
- 1 block extra-firm tofu, (about 14 ounces)
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/4 cup potato starch
- 2 tablespoons cornstarch
For the Vegetables
- 2 stalks celery, trimmed and cut into 1-inch pieces at a 45-degree angle
- 1/2 onion, cut into 1-inch slices, petals separated
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
For the Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee Premium recommended
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 tablespoon coarsely ground black pepper
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG, (optional)
- 1/4 cup chicken or vegetable stock
- 1/2 tablespoon cornstarch
For Cooking and Serving
- 1/2 cup neutral oil, plus 2 tablespoons, divided
- 4 cups jasmine rice, freshly steamed, for serving
Instructions
- 1
Remove the block of extra-firm tofu from its packaging. Place the tofu on several layers of paper towels and press down firmly to remove as much water as possible. Place a heavy object, like a pot, on top of the tofu for 15 minutes to help drain more water.
⏱️ 15 min - 2
Once pressed, tear the tofu into approximately 1-inch pieces. The craggily edges created by tearing will crisp up nicely during frying. Try to make the pieces roughly the same size for even cooking. Transfer the torn tofu pieces to a bowl.
⏱️ 5 min - 3
Add 1 tablespoon of soy sauce, 1/2 teaspoon of white pepper, and 1/2 teaspoon of sesame oil to the tofu. Gently mix the tofu by hand, being careful not to break the pieces, ensuring they are coated with the seasonings.
⏱️ 3 min - 4
Add 1/4 cup of potato starch and 2 tablespoons of cornstarch to the seasoned tofu. Gently mix by hand until the tofu pieces are well-battered and coated evenly.
⏱️ 2 min - 5
Prepare the vegetables: Trim off the skinnier ends of the celery stalks. Cut the celery at a 45-degree angle into pieces that are about 1 inch long. Peel the onion and cut it into approximately inch-wide slices, then separate the onion petals. Mince the garlic and ginger.
⏱️ 10 min - 6
Prepare the sauce: In a separate small bowl, combine 2 tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1/2 tablespoon of coarsely ground black pepper, 1 teaspoon of granulated sugar, 1/2 teaspoon of MSG (if using), 1/4 cup of chicken or vegetable stock, and 1/2 tablespoon of cornstarch. Whisk all the sauce ingredients together until well combined.
⏱️ 5 min - 7
Heat a wok with 1/2 cup of neutral oil over high heat until it reaches 400°F. Carefully add the battered tofu to the hot oil in batches to avoid overcrowding the wok. Stir the tofu around frequently to prevent pieces from sticking together.
⏱️ 8 min•🌡️ 400 - 8
Once the tofu is golden brown and crispy (about 5-8 minutes), remove it from the wok using a slotted spoon or spider strainer and drain it into a bowl lined with paper towels. Set aside.
⏱️ 5 min - 9
Pour out all but 2 tablespoons of oil from the wok. Add the minced garlic and ginger to the wok and stir-fry for about 15 seconds until fragrant.
⏱️ 1 min - 10
Add the sliced celery and onions to the wok. Cook over high heat for about 1 minute, stirring constantly, until the vegetables get a slight color but retain their crispness.
⏱️ 1 min - 11
Re-whisk the prepared sauce to ensure any settled cornstarch is reincorporated. Pour the sauce directly into the wok with the vegetables. Let the sauce coat the vegetables and thicken slightly, about 30 seconds to 1 minute.
⏱️ 1 min - 12
Add the crispy tofu back into the wok. Mix everything together, ensuring the sauce coats every piece of tofu and vegetable. Cook for another 1-2 minutes until heated through.
⏱️ 2 min - 13
Serve the Black Pepper Tofu immediately over freshly steamed jasmine rice.