Crispy Fish and Tofu: Salt & Pepper Style
Chef YuKei
Rated 5.0 stars by 1 users
Servings
4
Prep Time
25 minutes
Cook Time
30 minutes
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Ingredients
5 cups canola oil, for deep frying
16 oz block of medium to firm tofu
White pepper, cannot be substituted (this ingredient brings out the distinctive flavor in this dish)
2 tablespoons canola oil
2 stalks green onions, finely chopped
¼ cup garlic, coarsely chopped
½ jalapeño, seeded and finely diced
1 tablespoon finely diced red bell pepper, can be substituted for szechuan chili pepper or any other red
1 tablespoon shaoxing cooking wine
½ lb white fish filet (like cod or tilapia), sliced
½ cup all purpose white flour
1 tablespoon water
2 cups panko breadcrumbs
Traditional wok (dome-shaped), should be substituted for a flat-bottomed wok if cooking on an electric stove
BREADED FISH INGREDIENTS
SPECIAL EQUIPMENT
Directions
BREADING & FRYING THE FISH
Combine the egg and water in a small bowl. Whisk to combine and create an egg wash.
Set up your fish-breading station. Position the fish filet, all purpose flour, egg wash, and panko breadcrumbs on the kitchen counter in that order.
Dredge each piece of fish in the all purpose flour, then coat with the egg wash, then coat with the panko breadcrumbs. Lay the breaded fish on a parchment-lined baking sheet.
Once all of the fish is breaded, place them in the freezer for at least 5 minutes or until you’re ready to deep fry.Microwave the tofu for 2 minutes to remove as much excess water as possible before frying. Discard the excess water. Cut the tofu into 12 pieces.
In a large pan or deep fryer, heat 5 cups of canola oil over high heat, about 375F.
Pat the tofu dry with paper towels - do not skip this step! Fry a few pieces of tofu at a time until they’re golden brown, about 5-8 minutes.
Caution: The oil may splash due to the amount of moisture in the tofu.Season the fried tofu with salt and white pepper.
Turn the heat down to 350F. Fry the breaded fish until golden brown, about 2-3 minutes.
Season the fish with salt and white pepper.
TIME TO BUILD FLAVOR
Heat the wok over high heat. Add 2 tablespoons of canola oil.
Add the onions, garlic, jalapeno, then the red bell pepper. Stir-fry to combine and season with salt and white pepper.
Add shaoxing cooking wine. Stir-fry over high heat to get the wok hei flavor infused into the ingredients.
CAUTION: The wine may catch flame, but it should burn out within a few seconds.Add the seasoned tofu and fish to the pan. Toss to combine.
Enjoy with white rice and green vegetables.