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Crispy and well-seasoned on the outside, soft on the inside — this is how you make a star out of tofu! Enjoy as-is, dunked in your favourite sauce, or alongside rice and some steamed veggies.

You will need

Serves 2

  • 300 grams silken tofu, semi-firm, cubed
  • 4 tablespoons rice flour
  • 4 tablespoons plain flour
  • Big pinch of salt
  • 1 long red chilli, finely chopped
  • 2 spring onions, sliced (green part only)
  • 2 teaspoons cracked black pepper
  • 1 teaspoon Sichuan peppercorns, ground
  • 4-5 long dried chillies, whole
  • 200 ml vegetable oil

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5 mins to prep

15 mins to cook

  1. Step 1

    In a bowl, combine the rice flour and plain flour.

  2. Step 2

    Cut the tofu into bite-sized cubes (approximately 3cm), and add into the flour mix, working through with your hands until the cubes are well coated. Season generously with salt.

  3. Step 3

    In a pan, heat the oil to approximately 180℃ and place in the tofu to shallow fry. Turn the cubes regularly, so that all sides becomes golden (this should take between 5-10 minutes)

  4. Step 4

    Remove the tofu from the oil and set aside to drain on paper towel.

  5. Step 5

    Finely chop the fresh chilli and the green of the spring onion.

  6. Step 6

    Using a fresh pan and excess oil left from frying the tofu (approximately 2-3 tablespoons), fry the chilli and spring onion on medium heat until fragrant.

  7. Step 7

    Return the tofu to the pan to double-fry, adding cracked black pepper, ground Sichuan pepper, and the dried chillies. Toss until the tofu is coated in all of the spices.

  8. Step 8

    Serve up on a plate, seasoning one last time with salt and pepper. Garnish with spring onion and enjoy!

Recipe: Simon Toohey

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