Salt And Pepper Tofu Recipe

Press and prepare tofu

Wrap the extra-firm tofu in a clean kitchen towel or paper towels and place a heavy pan or a few cans on top. Press for 20–30 minutes to remove excess water.

After pressing, cut the tofu into 1/2- to 3/4-inch cubes. Pat dry any remaining surface moisture with paper towels so the cornstarch will adhere.

In a bowl, whisk together soy sauce, rice vinegar, and sesame oil. Toss the tofu cubes gently in the mixture to coat, then sprinkle cornstarch over the tofu and toss until each piece is evenly coated. Let sit for 5 minutes so cornstarch adheres.

Combine the fine sea salt and freshly ground black pepper in a small bowl. Set aside; this will be used after frying to finish the tofu with a bright salt-and-pepper flavor.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat.

Add the sliced shiitake mushrooms in a single layer. Let them cook undisturbed for 2–3 minutes so they brown, then stir and cook another 2 minutes until caramelized. Remove mushrooms to a plate and keep warm.

Wipe the pan lightly if necessary and add the remaining 1 tablespoon oil. Add the minced garlic and the white parts of the scallions; sauté 30–45 seconds until fragrant but not browned.

Increase heat to medium-high. Add the cornstarch-coated tofu cubes to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Let cook undisturbed for 3–4 minutes until the bottom is golden and crisp.

Flip the cubes and cook another 3–4 minutes until all sides are crisp and deep golden. Use a spatula to turn gently so cubes remain intact.

Return the caramelized shiitake mushrooms to the pan with the tofu. Stir to combine and cook together 1 minute to marry flavors.

Sprinkle the reserved salt-and-pepper mixture over the tofu and mushrooms, tossing gently so the seasoning distributes evenly. Taste and adjust salt/pepper to preference.

Transfer the tofu and mushrooms to a serving plate. Scatter the julienned, well-drained house kimchi over and around the tofu (you can toss a little kimchi juice into the pan before transferring if you want more tang).

Sprinkle togarashi evenly over the dish for heat and citrusy chile notes. Add sliced scallion greens and toasted sesame seeds if using.

If desired, finish with a light drizzle (about 1 tsp) of neutral oil and serve with lime wedges on the side to squeeze over just before eating.

Serve immediately while tofu is hot and crisp. This dish is vegan and gluten-free if tamari is used.