Tofu With Spicy Salt Recipe

Press and prepare tofu

Remove tofu from package and drain. Wrap block in a clean kitchen towel or paper towels, place on a plate, and set a weighted object (cast-iron skillet or cans) on top. Sprinkle 1 tsp kosher salt over the exposed surface to draw out extra moisture. Press for 20–30 minutes, replacing towels if they become saturated.

Cut and coat

After pressing, unwrap and pat tofu dry. Cut into bite-size cubes or 3/4–1 inch thick rectangles (about 1-inch cubes). Place tofu pieces in a shallow bowl and gently toss with 3 tbs cornstarch until evenly and lightly coated; shake off excess cornstarch.

Heat 1 cup neutral oil in a heavy skillet or small deep pot over medium-high heat to 350°F (175°C) if you have a thermometer. If you don't have a thermometer, test by dropping a small piece of tofu in — it should sizzle and rise. Use enough oil to come about 1/2–1 inch up the sides of the pan for shallow frying, or more for deep frying.

Fry tofu in batches to avoid overcrowding. Carefully add tofu pieces to the hot oil and fry, turning occasionally with tongs, until all sides are golden brown and crisp, about 3–5 minutes per batch depending on size. Remove to a paper towel-lined tray to drain. Keep pieces warm in a low oven (200°F / 95°C) if desired while frying remaining batches.

Make spicy salt

While tofu fries, combine 1 tsp fine sea salt, 1 tsp ground Sichuan peppercorn (or toasted black pepper), 1 tsp chili flakes, 1 tsp garlic powder, 1/2 tsp granulated sugar, and 1 tsp toasted sesame seeds in a small bowl. Mix thoroughly. If using scallion greens, stir them in last so they remain bright.

Taste and adjust seasoning: if you prefer more numbing heat, increase Sichuan peppercorn; for more heat increase chili flakes. Keep the mixture a bit salt-forward because it will be sprinkled on fried tofu.

Season tofu: while the tofu pieces are still hot and just drained, transfer them to a large bowl or platter. Immediately sprinkle the spicy salt mixture over the tofu, tossing gently but quickly so the granules adhere to the hot surface. Use about half the seasoning first, taste a piece, then add more to preference.

Optional: drizzle each piece lightly with 1 tsp light soy sauce or squeeze a little lime or lemon over the tofu for brightness. Garnish with extra toasted sesame seeds or chopped scallion greens if desired.

Serve immediately while hot and crisp as an appetizer or with steamed rice. Leftovers can be refrigerated and lightly re-crisped in a 400°F (200°C) oven for 6–8 minutes.