Cantonese Salt & Pepper Tofu

Dice the white parts of 4 green onions into small pieces. Slice 57g of sweet mini bell peppers in half lengthwise, remove cores and seeds with your hands, then slice into thin strips and turn 90 degrees to dice finely into small squares. Peel, smash, and finely mince 2 cloves of garlic.

Open a 454g block of firm tofu and drain the packaging liquid into a colander. Gently rinse the block under cold running tap water. Turn knife sideways to slice the tofu block in half horizontally into two equal layers, then cut lengthwise into 4 equal columns and crosswise into 4 sections to create uniform 1-inch (2.5 cm) cubes.

Pour 4 cups of water into a pot and turn heat to high. Add 1 tsp of salt and stir until fully dissolved. Gently transfer all cut tofu cubes into the pot and submerge them completely using chopsticks or a spoon. Cover with a lid and bring to a rolling boil (about 2-3 minutes). Remove lid, turn heat down to low, and simmer tofu for 2 additional minutes until firm and seasoned. Turn off heat, pour contents into a colander, and let steam/drain.

Spread 4 tbsp of cornstarch onto a large plate in an even layer. Crack 1 egg into a bowl and beat well. Line a plate with a clean cloth/towel, pour drained tofu cubes onto it, and press top gently with paper towels until surfaces are completely dry. Transfer dry tofu to a mixing bowl, add half of the beaten egg, and fold gently. Transfer egg-coated tofu back onto the starch bed, sprinkle 1 tbsp cornstarch over top, and turn gently with chopsticks until every cube is dry and fully coated.

Pour 473ml (16 fl oz) cooking oil into a small pot and turn heat to high. Mix 1 tbsp garlic salt and 1/4 tsp white pepper in a small bowl. Heat the oil until it reaches 400°F (200°C) as verified by thermometer.

Load a batch of coated tofu onto a spider strainer and lower gently into the 400°F oil. Do not disturb for the first 30 seconds so batter sets. Use chopsticks to gently separate stuck pieces, then drop remaining tofu along the pot edges. Fry on high heat for 5-6 minutes until all cubes turn golden brown and crispy. Turn off heat, scoop fried tofu out with spider strainer, drain excess oil over the pot, and set aside on a plate.

Place a wok on burner over medium-high heat and ladle in 15ml (1 tbsp) of hot frying oil from the pot. Add 2 dried chilis and stir-fry for 10-15 seconds until aromatic. Add minced garlic and stir-fry for 10-15 seconds until light golden. Scoop out and discard the dried chilis. Add diced sweet peppers and diced green onion whites, then stir-fry vigorously for 20-30 seconds until tender-crisp.

Pour the fried tofu into the wok with the vegetables. Toss once, then sprinkle about half of the prepared garlic salt & white pepper mix evenly over the tofu. Stir-fry and toss for 30 seconds until seasoned and thoroughly heated through. Turn off heat, transfer Salt & Pepper Tofu to a serving plate, and serve hot with the remaining seasoning on the side.