Went to my friend’s house for lunch. She served this salt and pepper firm tofu. I asked her for the recipe. She said another friend gave it to her friend and this friend had changed the ingredients, and so too she changed the ingredients as she can’t eat too spicy. I too changed the ingredients and method to suit my taste buds.

Google: “Firm tofu is a nutritious, plant-based food made from soybeans, known for its dense texture that retains shape during cooking. It is a great source of complete protein, calcium, iron, and isoflavones, which support heart health, bone strength, and may reduce cancer risk. Pressed more than soft varieties, firm tofu contains essential minerals and can help lower LDL cholesterol, reducing the risk of heart disease and osteoporosis. Additionally, its high protein and low calorie content can aid in weight loss by promoting satiety.”

I use half the box of tofu as this is a trial-and-error learning experience, experimenting with the different ingredients as well as the method of cooking it. I’m glad to try it out, and it turned out good for my taste buds. I had it as a snack with chili sauce for dipping and a cold beer!!!

Ingredients

1/2 box of firm tofu
2-3 c water
1 Tbs garlic salt
1/2 Tsp cayenne powder
1 egg
cornflour
oil
salt
pepper

Method

Cut open the package of firm tofu and drain and reserve the water. Cut the whole tofu into half, and place back the other half with the reseved water back into the box; cling wrap double layers and place into the fridge. Give the half tofu a quick rinse with clean water, and then cut into bite size/cubes.

Bring 2 1/2 c water to a boil on high heat. Add 1 Tsp salt and stir to dissolve. This salt will help to season the tofu. When the water is boiling, add the tofu cubes. Use tongs or chopsticks to move the tofu around and making sure they are all fully submerged. Cover with pot lid on; lower the heat to low and cook for 1 1/2 minutes. Then remove the pot lid and cook for a further 2 minutes.

Using a slotted spoon, lift out the tofu and let it dry on a paper towel-lined plate. Place another paper towel on top and gently press to remove excess moisture. Let it cool completely.

Meantime, mix cornflour and cayenne powder in a bowl. Then spread the cornflour and cayenne powder over the big flat plate. Lightly beat the egg in a deep plate. Now using tongs, gently put all the tofu into egg. Gently mix to evenly coat the tofu with egg.

Next clip with tongs the soaked egg tofu to the cornflour cayenne plate, making an even layer of individual bite size/cubes. Once coated even layer; place them in row; do not stack them. Using a spoon, spoon some cornflour cayenne powder and scatter cornflour over the top of each tofu. Using tongs flip and mix the tofu until all the pieces are evenly coated in cornflour cayenne powder.

Heat a big saucepan with 2 inches of oil on high heat. Wear rubber gloves, goggles, apron, and get a pail of water and set aside. Next, mix together garlic salt and pepper in a separate bowl. When the oil is hot, using clean, dry tongs, carefully put tofu into the oil; do it in batches. Let the tofu cook undisturbed so that the crust can set.

Make sure to set them down along the sides of the pot so they don’t stick to the other pieces. Gently mix the pieces around so they fry evenly. When the tofu is golden brown, or after about 5 minutes of frying, turn off the heat and carefully remove the tofu onto lined paper towel bowl; so that the excess oil drain from the tofu. Then sprinkle the garlic salt and pepper over all the fried tofu; I gently toss the tofu; you don’t have to. Serve with chili sauce dipping and a cold beer. Enjoy!!!

https://helenscchin.com/2020/09/07/fried-salt-and-pepper-firm-tofu/

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