Crispy Salt & Pepper Tofu (Đậu Hũ Rang Muối)

By Vicky Pham · 30 min

Ingredients

Instructions

1. Thinly slice the green onion and jalapeño, cut the shallot or onion into thin wedges, and dice the bell pepper if using. Set aside.
2. Drain and pat the tofu dry, cut into 1-inch cubes and pat dry again. Season with ¼ tsp salt and ⅛ tsp pepper, then toss lightly with ⅓ cup potato starch until coated.
3. Pour oil about ¼ inch deep into a wide wok or skillet. Heat over medium-high to 350°F (175°C), or until a pinch of starch sizzles fast. Fry the tofu about 5 minutes until golden, in batches if the pan is small. Drain on a wire rack or paper towels.
4. Mix the seasoning blend in a small bowl: ⅛ tsp salt, plus sugar (optional), ⅛ tsp black pepper, MSG (optional) and five spice powder (optional).
5. Pour off most of the oil, leaving about 2 tablespoons. Heat over high, add the aromatics and stir until fragrant.
6. Return the tofu to the pan, sprinkle with the seasoning blend and toss over high heat until evenly coated and the salt is lightly toasted.
7. Transfer to a platter and serve warm, right away.

Summarized from Vicky Pham's video. Watch it for the details.

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