Ingredients:

  • 1 block (16 oz) Extra-Firm Tofu, pressed and cubed
  • 3 tbsp Cornstarch or Potato Starch
  • 1 tbsp Neutral oil (Grapeseed or Avocado oil)
  • 1 tsp Sea salt
  • 1 tsp Sichuan peppercorns, toasted and ground
  • 0.5 tsp Ground white pepper
  • 0.25 tsp Chinese Five Spice powder
  • 0.5 tsp Granulated sugar
  • 3 cloves Garlic, minced
  • 1 tsp Ginger, freshly grated
  • 2 Bird’s eye chilies, thinly sliced
  • 2 stalks Green onions, sliced (whites and greens separated)
  • 1 tsp Neutral oil (for sautéing aromatics)

Instructions:

  1. Drain the tofu and wrap it in paper towels. Place a heavy weight on top for 15 minutes to remove excess moisture for maximum crispiness.
  2. Toast Sichuan peppercorns in a dry skillet over medium heat for 2 minutes. Grind into a fine powder and mix with salt, white pepper, five-spice, and sugar.
  3. Cut pressed tofu into 1-inch cubes. Toss with 1 tablespoon of oil, then coat evenly with the starch until chalky.
  4. Preheat air fryer to 400°F (200°C). Arrange tofu in a single layer and air fry for 12-15 minutes, shaking halfway, until golden and crispy.
  5. In a small skillet, heat 1 teaspoon of oil and sauté minced garlic, ginger, chilies, and green onion whites for 1-2 minutes.
  6. Toss the hot tofu with the sautéed aromatics and 1-2 teaspoons of the spice blend. Garnish with green onion tops and serve immediately.