Ingredients:

  • 14 oz extra-firm tofu, drained and pressed
  • 0.25 cup cornstarch
  • 1 tablespoon neutral oil
  • 1 teaspoon neutral oil
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon fine sea salt
  • 0.5 teaspoon ground white pepper
  • 0.25 teaspoon Chinese five-spice powder
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, finely grated
  • 1 red Fresno chili, thinly sliced
  • 2 stalks scallions, chopped

Instructions:

  1. Press the tofu for 15 minutes to remove excess moisture. Rip the tofu by hand into bite-sized, irregular chunks to create craggy edges for maximum crispiness.
  2. In a dry pan over medium heat, toast Sichuan peppercorns and salt for 2 minutes until fragrant. Grind into a fine powder using a mortar and pestle, then stir in white pepper and five-spice powder.
  3. Toss the tofu chunks with half of the prepared spice mix and 1 tablespoon of neutral oil. Add cornstarch and toss until every piece is evenly coated and looks chalky.
  4. Arrange tofu in a single layer in the air fryer basket. Cook at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through until edges are golden and crispy.
  5. In a small skillet, heat 1 teaspoon of oil and briefly sauté the garlic, ginger, chili, and scallions for 60 seconds until fragrant.
  6. Toss the hot air-fried tofu with the sautéed aromatics and the remaining spice blend. Serve immediately.