Crispy salt and pepper tofu (Hikari hhũrangmuối)

Crispy on the outside and soft on the inside, this fried tofu is one of my favorite vegetarian (and vegan) dishes.

If you’re new tofu, this is one of the most delicious ways to enjoy it. And you’ll be ready in 20 minutes!

Enjoy it on its own as a steamed rice or a delicious snack.

What is Dau Hu Rang Muoi?

Dau Hu Rang Muoi is translated into Vietnamese “salt dried tofu” or “burning tofu toasted with toasted salt.” The dish begins with lightly seasoned, starch-coated and fried tofu until golden.

Then you’re drunk and thrown quickly with aromatics like garlic, green onions and colorful chili peppers, with a sprinkle of final seasoning to get even more flavor.

Traditionally, the salt in Vietnamese salt and pepper recipes is toasted by itself in a dry skillet until it is lightly browned. This process brings out the aroma and deepens the flavor. Typically, large batches are made at once and then set aside for use as a seasoning.

The difference in flavor is subtle, so skipping this step is fine. Using a hot pan spice mixture, season the tofu at the end, giving similar results without the extra step of toasting the salt separately.

What you need

Tough tofu or extra firm tofu – retain its shape when fried. Avoid silk and soft tofu. Salt, black pepper, a little sugar for balance – these simple seasonings are really necessary, but feel free to add other things. MSG is optional for additional UMAMI boost. In the Chinese version of this dish, 5 spice powder is often added, and black peppers are sometimes replaced with white peppers. Use any combination you like. Starch – I love using potato starch on the crispy crust of tofu. It gives a better flavor and texture than other starches, but it is often a little more expensive. If you don’t have it, cornstarch and rice flour also work well. Green onions, shallots or yellow or white onions, garlic – a suspected regular fragrance of Vietnamese cuisine. Jalapenos, peppers, or other peppers – use a colorful pepper mix for a vibrant finish. If you don’t like heat, replace it with peppers. Cooking oil – enough for deep frying and shallow frying. Use neutral oils with high smoke points, such as canola or vegetable oil.

How to make it

Step 1: Prepare the air freshener

Thinly slice the green onion and jalapeno, finely chop the garlic, thinly slice shallots or onions, and dice the peppers if used. Put everything aside.

Step 2: Prepare the tofu

Remove the tofu from the packaging, drain the liquid and dry it with a paper towel. Cut into 1 inch cubes and dry again with a towel.

Transfer the tofu into a wide, shallow bowl. Season with salt and pepper. It is coated well evenly.

Add the potato starch and gently toss until evenly coated, then shake the excess for a light layer.

Step 3: Fried tofu

Pour sufficient oil into a wide wok or skillet to reach about 1/4 inch deep. Heat at medium height until it reaches 350°F or until the starch pinch bakes rapidly.

Step 4: Create a seasoning mix

In a small bowl, mix the seasoning blend. Taste and adjust as needed.

Step 5: Put it all together

If you are reusing the pan, pour in oil and leave only a thin layer (2 tablespoons). Heat to a high temperature, add air freshener and stir until it smells.

Return the fried tofu to the pan, sprinkle with the seasoning blend, and toss over high heat until the tofu is evenly coated and the salt of the mixture is lightly toasted.

Step 6: Serve

Move to a large plate and enjoy warmth. Enjoy immediately for the best results.

FAQ

How do I keep my tofu crispy?

When using tofu, gently tap the tofu, but firmly with a paper towel to remove any excess water. This helps you achieve the best crispy texture when fried.

Serve right after throwing the seasoning. If it is too long, it will lose its crispness.

Can I use air frying instead?

yes. If you prefer to use less oil, you can burn the tofu with air fries, but it’s not too crispy.

To fry, lightly spray the cubes with oil, cook at 400°F for 12-15 minutes, then shake the basket halfway through. Next, continue with the Stubbe top stir-fry step, adding aromatics and seasonings.