Crispy Black Pepper Tofu

Steps

1. 1

   Press the tofu by wrapping it in paper towels and placing a heavy object, like a pot, on top to drain as much water as possible.

2. 2

   While the tofu is pressing, prep the vegetables. Trim the ends of the celery and cut at a 45-degree angle into 1-inch pieces. Cut the onion into similarly sized 1-inch slices and separate the petals.

3. 3

   Once the tofu is pressed, rip it by hand into roughly 1-inch pieces. The craggly, uneven edges created by ripping will become extra crispy.

4. 4

   Place the tofu pieces in a bowl. Season with soy sauce, white pepper, and sesame oil. Gently mix to coat while keeping the pieces intact.

5. 5

   Add the potato starch and corn starch to the tofu bowl. Gently toss until each piece is well-battered.

6. 6

   In a separate bowl, whisk together the oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, coarsely ground black pepper, sugar, MSG, stock, and 1/2 tablespoon of corn starch to create the sauce.

7. 7

   Heat 1/2 cup of neutral oil in a wok to 400°F (200 °C) (205°C (400 °F)).

8. 8

   Fry the tofu in batches, stirring occasionally so they don't stick, until golden brown and very crispy. Drain the fried tofu in a bowl and set aside.

9. 9

   Remove most of the oil from the wok, leaving about 2 tablespoons. Add the minced garlic and ginger and sauté for 15 seconds until fragrant.

   Start 15-second timer
10. 10

    Add the celery and onions to the wok. Stir-fry over high heat for about 1 minute until they get a little color but remain crisp.

    Start 1-minute timer
11. 11

    Give the sauce a quick stir to incorporate any settled corn starch, then pour it into the wok. Let the sauce bubble and thicken while coating the vegetables.

12. 12

    Add the crispy tofu back into the wok. Toss everything together until the sauce is evenly distributed into all the nooks and crannies of the tofu.

13. 13

    Serve immediately over freshly steamed jasmine rice.