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Garlic Pepper Tofu

This dish is proof that vegetarian dishes can be exciting! And zesty!
Prep Time2 hours 5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Chinese, Vegan
Keyword: tofu, vegan, vegetarian
Servings: 4
Calories: 239kcal
Author: Penny Angeles-Tan

Ingredients

Brining

  • 1 block firm tofu
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 1/4 cup warm water
  • 1/2 tsp sesame oil
  • 1 tsp white cooking wine

Seasoning and dredging

  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • 1/4 tsp cracked pepper
  • 2 tbsp all-purpose flour
  • 2 to 3 tbsp corn starch

Cooking

  • oil
  • 5 cloves garlic, chopped
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp cracked pepper
  • 1 tsp Weber roasted garlic and herb seasoning or Badia garlic pepper seasoning this is, of course, optional, but personally, I like the extra zest and crunch. In lieu of that, you may replace it with more garlic and cracked pepper. :)

Instructions

To get some flavor in the tofu, the first step is to brine

  • Make sure to slice your firm tofu into bite-sized cubes, which is approximately half an inch.
  • Combine the garlic powder, onion powder, salt, sugar, and warm water in a shallow bowl and mix.
  • Place the sliced tofu in the same bowl and mix it gently so that each piece of tofu is coated in the brine, not just the bottom. Cover the bowl and let it sit for 1 to 2 hours.
  • After 1 to 2 hours place a strainer over a bowl and pour the tofu gently to drain and let it stand for 5 minutes
  • In another bowl, combine the sesame oil and cooking wine and mix. Pour the drained tofu in the mix and gently mix to coat.

We dredge to get that crispy outer coating

  • Combine the salt, white pepper, cracked pepper, flour, and cornstarch. Sprinkle over the tofu soaked in sesame oil and wine and use a spoon to turn the tofu so that all of them are coated. You can also give the bowl a gentle shake or two (or three) making sure not to crumble the tofu. The combination of ingredients will create a white paste that is meant to coat every single piece of tofu.
    If you think the batter is too wet or if you want your tofu to be crispier, go ahead and add a little more cornstarch.

It's time to get cookin'!

  • Mix the salt, white pepper, cracked pepper, and optional seasoning and set aside.
  • Place oil in your wok and heat up for around 30 seconds on low heat only. DON'T GET TEMPTED TO RAISE THE FLAME/TEMPERATURE! That comes later.
  • Put in the chopped garlic and move it around the pan to cook evenly. If the heat is low, it should not burn. Cook it until it is light golden brown. Voila! Crispy garlic!
  • Use either a slotted spoon or a fine mesh strainer to fish out the garlic and set it aside for now. Make sure to leave the oil in the pan! You're going to need them for the next steps.
  • Heat the oil to medium-high heat, you may add oil if you feel the need to. Place the tofu in the pan in a single layer, making sure each one is touching the oil. Once the bottom part is browned flip each piece to brown the other side.
  • When all the tofu is browned on all sides put the crispy garlic and remaining spices in the pan and toss everything for about 15 seconds. Scared to toss like the chefs? Not to worry, stirring with a spoon or spatula will do as well. :D
  • And you're done! Serve your dish and watch the fam eat it with gusto!

Notes