Equipment
* optional
Ingredients
Tofu & Seasoning Crust
- 600 g firm tofu, drained
- 50 g cornstarch
- 6 g sea salt, fine grain
- 3 g white peppercorns, finely ground
- 2 g sichuan peppercorns, toasted and ground
- 45 ml neutral cooking oil
Jasmine Rice
- 300 g jasmine rice, rinsed until water runs clear
- 400 ml water
Garlic Asian Greens
- 400 g bok choy, halved and washed thoroughly
- 15 ml neutral cooking oil
- 15 g garlic, minced
- 15 ml light soy sauce
- 5 ml toasted sesame oil
Garnish
- 20 g scallions, thinly sliced
- 10 g red chili, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 429 kcal
- Protein
- 18 g
- Carbohydrates
- 41 g
- Fat
- 23 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 840 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 527 mg
- Calcium
- 396 mg
- Iron
- 3.5 mg
- Magnesium
- 63 mg
- Phosphorus
- 199 mg
- Zinc
- 1.4 mg
- Vitamin A
- 146 mcg
- Vitamin C
- 39 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.3 mg
- Folate
- 33 mcg
- Water
- 237 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wrap the firm tofu in paper towels or a clean kitchen towel and press with a tofu press or heavy object for 20 minutes to expel excess moisture. Once pressed, cut into 2.5cm cubes.
Combine the rinsed jasmine rice and water in a rice cooker or saucepan. Bring to a boil, cover tightly, and simmer on low heat until all the water is absorbed, about 15 minutes. Fluff with a fork and keep warm.
In a mixing bowl, whisk together the cornstarch, fine sea salt, ground white pepper, and ground Sichuan peppercorns. Add the pressed tofu cubes and toss gently until completely coated, shaking off any excess powder.
Heat 45ml of neutral oil in a wok or large skillet over medium-high heat until it reaches 190C/375F. Carefully add the coated tofu cubes in a single layer and fry for 2 to 3 minutes per side until deeply golden and crispy. Remove and drain on a wire cooling rack.
Wipe the wok completely clean with a paper towel, then heat the remaining 15ml of neutral oil over medium heat. Sauté the minced garlic for 30 seconds until fragrant, then immediately add the halved bok choy. Stir-fry for 2 minutes until wilted, finishing by stirring in the soy sauce and toasted sesame oil.
Divide the warm, fluffy jasmine rice evenly among 4 shallow bowls. Top each portion with a bed of the garlic bok choy and arrange the crispy salt and pepper tofu alongside it. Garnish generously with sliced scallions and red chilies.
Chef's Notes
- White pepper is the defining, irreplaceable flavor profile of authentic Chinese salt and pepper dishes. It provides an earthy, pungent heat that black pepper cannot replicate.
- For maximum crispness, let the dusted tofu sit on a cutting board for 2 minutes before frying. This rest period allows the cornstarch to hydrate slightly from the tofu moisture, adhering like a second skin.
- Always toast whole Sichuan peppercorns in a dry skillet for 30 to 60 seconds before grinding. The heat unlocks their essential oils and signature numbing aroma.
- Do not skip the wok wipe-down between frying the tofu and cooking the greens. Leftover starch in the pan will burn and impart a bitter flavor to the delicate bok choy.
Storage
Refrigerator: 3 days — Store components separately. Tofu will lose its crispness over time.
Freezer: 1 month — Freeze rice and tofu only. Asian greens become mushy when frozen.
Reheating: Reheat tofu in an air fryer or oven at 180C/350F for 5 to 7 minutes to restore crust. Microwave rice and greens.
Troubleshooting
Tofu coating falls off during the frying process
Cause: Tofu was too wet before dredging, or the wok was overcrowded dropping the oil temperature
Fix: Cannot be fixed once the crust detaches in the oil
Prevention: Ensure tofu is thoroughly pressed and dry before tossing in cornstarch. Fry in batches to maintain high oil heat.
Bok choy is soggy and forms a watery pool at the bottom of the bowl
Cause: Greens were not spun dry after washing, introducing too much water to the hot wok
Fix: Drain the excess liquid from the pan immediately before plating
Prevention: Use a salad spinner or vigorously shake and pat the greens dry before wok-frying.
Cultural Context
Jiao Yan (salt and pepper) is a classic Chinese seasoning mix typically applied to deep-fried proteins like squid, pork ribs, or tofu. The hallmark profile comes from the sharp, earthy bite of ground white pepper contrasted with the numbing, citrus-like notes of Sichuan peppercorns, creating a dynamic sensory experience that elevates simple ingredients.
