Your Recipe

Recipe Instructions:

12 ounces firm silken tofu
5 tablespoons cornstarch
2 teaspoons sea salt, finely ground
1 teaspoon Sichuan or black peppercorns, finely ground
Oil, for frying

Pat the tofu dry with paper towels. Cut into 1-inch cubes.
Mix together the cornstarch, salt, and ground pepper. Pour enough oil into a saucepan to reach 1-inch depth and heat over medium high. The oil is ready for frying when it reaches 350°F or bubbles start to form when you dip a wooden utensil in the oil.
Working in small batches, carefully coat the tofu cubes in a thin layer of the cornstarch mixture—the thinner the better. Fry the tofu, turning after a minute or so, until all sides are a pale, golden brown. Remove with a slotted spoon and let drain on paper towels. Serve immediately.