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Lightly dust tofu with cornstarch, shaking off excess. Pan fry in vegetable oil, turning occasionally until golden brown on all sides. Drain on paper towels and set aside. Heat vegetable oil in a pan. Saute ginger, red pepper, and black peppercorns until aromatic. Stir together water, cornstarch, sweet soy sauce, light soy sauce, and sugar in a bowl until free from lumps. Pour mixture into the pan and simmer until thick. Toss the fried tofu cubes into the sauce until evenly coated. Top with chopped spring onions. Tip: Tofu may also be baked instead of fried. Expel as much moisture out of tofu blocks by pressing then bake for 30 minutes at 350F, flipping halfway through the cooking time.
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French-engineered grinding mechanism — lifetime pepper mill
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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French-engineered grinding mechanism — lifetime pepper mill
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications