To make the peppercorn powder I pan-fried whole peppercorns til dark and fragrant then whizzed them in a spice blender.
- 1 block of regular or firm tofu, cubed
- 3 cloves garlic, sliced
- 3 jalapenos or any fresh green chilis, sliced
- 2 stalks green onion, chopped
- 1/4 cup cilantro, roughly chopped
- 1/2 cup cornstarch
- 1 tbsp salt
- 1/2 tsp black pepper
- 1/4 tsp sichuan peppercorn powder
- 1/4 tsp salt
- 1/4 tsp peppercorn powder
- 1/8 tsp black pepper
- 2 cups cooking oil
PREP - 15 minutes
Wrap tofu in a paper towel to dry while you prep the ingredients.
Smash and slice the garlic. Thinly slice jalapenos. Chop green onion. Roughly chop cilantro. (Optional - grab a pinch of cilantro and set aside for garnish.) Set aside in a small bowl.
In a small bowl mix cornstarch and following ingredients in a small bowl.
Unwrap tofu and chop into bite-sized blocks.
COOK - 15 minutes
Heat 2 cups cooking oil in wok or pan over high heat. Dredge tofu into cornstarch mix. Shake off excess and fry into the oil. Remove from oil as the cornstarch begins to bubble and almost turns brown. The fried tofu should be light in color. Remove tofu and place on paper towel. Remove all but 1 tbsp cooking oil from the wok.
Lower heat to medium high and add garlic, chilis, green onions and cilantro. Saute til before they just begin to blacken. Add the fried tofu and toss. Add the salt and peppers. Toss.