Crispy Salt and Pepper Tofu with Garlic, Jalapeno and Scallion

What you need

• 400 g (14 oz) firm tofu, one block
• 60 g (1/2 cup) cornstarch
• 1 1/2 tsp salt, divided
• 1 1/2 tsp ground white pepper, divided
• 250 ml (1 cup) vegetable oil, for frying
• 4 cloves garlic, finely chopped
• 1 jalapeno, finely chopped, seeds kept for more heat
• 2 scallions, finely chopped

Method

Restated from the original video

1. 1

   Drain the tofu, wrap it in a clean towel and press under a heavy pan for 15 min.

2. 2

   Cut the tofu into 2.5 cm (1 in) cubes and pat them dry.

3. 3

   Mix the cornstarch with 1 tsp of the salt and 1 tsp of the white pepper in a bowl.

4. 4

   Toss the tofu cubes in the mixture a few at a time, shaking off the excess.

5. 5

   Heat the oil in a wok or deep skillet to 180 °C (350 °F).

6. 6

   Fry the tofu in 2 batches, turning, until crisp and golden on all sides, 6-8 min per batch. Drain on a rack or paper towels.

7. 7

   Pour off all but 1 tbsp of the oil. Over medium-high heat, stir-fry the garlic, jalapeno and scallions until fragrant, 30-60 seconds. Do not let the garlic burn.

8. 8

   Return the tofu to the wok, sprinkle with the remaining 1/2 tsp salt and 1/2 tsp white pepper and toss for 30 seconds.

9. 9

   Serve immediately, while the coating is still crisp.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.