Salt and Pepper Crispy Tofu with Blistered Chiles

By Sprig Originals ✓ · cooked up in Sprig

Cubes of extra-firm tofu get a shatter-crisp almond flour crust in a shallow pan of hot oil, then hit the wok with garlic, ginger, scallion and sliced chiles and a toasted Sichuan pepper salt. It tastes like the takeout-counter classic but the crust is nut flour instead of cornstarch, so it stays low-carb and high-fat while still crackling.

Ingredients

• 1 1/2 tsp Sichuan peppercorns
• 2 tsp kosher salt
• 1 tsp ground white pepper
• 1/2 tsp Chinese five-spice powder

• 28 oz extra-firm tofu (two 14 oz blocks)
• 3/4 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 large egg
• 1 1/4 cups avocado oil, for shallow frying

• 4 cloves garlic, finely minced
• 1 tbsp fresh ginger, minced
• 4 scallions, whites sliced thin and greens cut into 1-inch pieces
• 2 fresh red chiles (such as Fresno), thinly sliced
• 1/2 green bell pepper, cut into 1/2-inch dice
• 1 tbsp toasted sesame oil
• 2 tsp soy sauce

Instructions

1. Drain the tofu and slice each block into 1-inch slabs. Lay the slabs on a clean kitchen towel, cover with a second towel, set a sheet pan and a couple of cans on top, and press for 15 minutes. Cut the pressed tofu into 1-inch cubes and blot dry.
2. Meanwhile, toast the Sichuan peppercorns in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until fragrant and just smoking. Cool 2 minutes, then grind fine in a spice grinder or mortar. Stir together with the kosher salt, white pepper, and five-spice. Set this pepper salt aside.
3. In a wide bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, and 1 teaspoon of the pepper salt. In a second bowl, beat the egg with 1 tablespoon water.
4. Toss the tofu cubes in the beaten egg, lift out letting excess drip off, then roll them in the almond flour mixture, pressing so the coating clings. Set the coated cubes on a rack in a single layer.
5. Pour the avocado oil into a 10-inch skillet or wok to a depth of about 1/2 inch and heat over medium-high to 350°F (a pinch of coating should sizzle immediately). Fry the tofu in 3 batches, 3 to 4 minutes per batch, turning once, until deep golden and crisp. Almond flour browns fast, so pull the pieces at golden, not dark brown. Drain on a rack and season each batch with a pinch of the pepper salt.
6. Carefully pour off all but 1 1/2 tablespoons of the oil (save it for another use). Return the pan to high heat, add the bell pepper and chiles, and stir-fry 90 seconds until blistered in spots.
7. Add the garlic, ginger, and scallion whites and stir-fry 30 to 45 seconds, just until fragrant, then splash in the soy sauce and sesame oil around the edge of the pan.
8. Return the tofu to the pan along with the scallion greens and remaining pepper salt. Toss quickly over high heat for 30 to 45 seconds so everything is coated but the crust stays crisp. Serve immediately, while it crackles.

Chef's tips

Nutrition (per serving, estimated)

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