Crispy Salt-and-Chili Tofu with Simple Ingredients
Make crispy salt-and-chili tofu with simple ingredients. Follow the video’s tips for drying tofu, frying it until golden, and checking the oil.
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Salt-and-chili tofu is a straightforward option when you want something savory and crisp to make at home. This Queen Kitchen video uses white tofu, cornstarch, garlic, bird’s eye chili, scallions, salt, pepper, and oil for frying.
The method is simple to follow: dry the tofu, coat it with cornstarch, fry until golden, then sauté the garlic and chili. The video says the tofu stays crisp even after it cools. Here are the listed ingredients, the preparation steps, and the video’s tips for handling the tofu and checking whether the oil is ready.
Ingredients
- 300 g white tofu
- 5 sdm (tbsp) cornstarch
- Garlic
- Bird’s eye chili
- Scallions
- ½ sdt (tsp) salt + pepper to taste
- Oil for frying
How to Make It
- Cut the white tofu and dry it with kitchen paper. The video recommends this so the oil does not splatter when you fry the tofu.
- Coat the tofu with cornstarch. This is the coating used for the crisp finish; the video says it helps the tofu stay crisp for longer.
- Heat the frying oil. Dip a wooden chopstick into it. Small bubbles coming from the chopstick indicate that the oil is ready.
- Fry the tofu until golden. The video’s instruction is to look for this color as the tofu cooks.
- Sauté the garlic and chili. The video then shows the tofu being served with the sautéed ingredients. The ingredient list also includes scallions, salt, and pepper.
Tips from the Video
- Dry the tofu with kitchen paper to help prevent the oil from splattering.
- Use cornstarch rather than wheat flour for a longer-lasting crisp coating.
- Dip a wooden chopstick into the oil. Small bubbles indicate that it is ready.
Why This Recipe Works
This home-cooking recipe centers on white tofu and a short list of accompanying ingredients. Its steps are easy to track: cut and dry the tofu, coat it in cornstarch, fry it, and sauté the garlic and chili. No special equipment is mentioned. To check the oil, the video uses a wooden chopstick and looks for small bubbles.
The instructions focus on texture and clear visual cues. Drying the tofu comes before frying, while cornstarch is the chosen coating for a crisp result. The color to look for during frying is golden. The chopstick test offers another simple cue: when small bubbles appear, the oil is ready for the tofu.
This sequence keeps the preparation organized without adding extra steps. Gather the ingredients listed, prepare the tofu, and move through the frying and sautéing stages shown in the video. The description does not give a cooking time, so follow the visual cues instead: the small bubbles in the oil and the golden color of the tofu.
For the full view of the preparation, frying, and serving, watch the Queen Kitchen salt-and-chili tofu video. To keep up with more recipes, subscribe to Queen Kitchen on YouTube and follow Queen Kitchen on Facebook.
