Fried Dry Pepper Tofu

Serves 2-4

• 2 tablespoons Gochugaru

• 1/4 cup plus 1 1/2 teaspoons kosher salt, divided 

• 8 black peppercorns 

• 1 teaspoon brown sugar 

• 1 teaspoon garlic powder 

• 1/2 teaspoon dried ground ginger  

• 1 block extra firm tofu

• 1 or 2 jalapeños sliced into 1/4 inch rounds

• 1/4 cup cornstarch  

• 4 to 5 cups vegetable oil 

Make the seasoning mix: Place the Gochugaru, 1 1/2 teaspoons kosher salt, peppercorns, brown sugar, garlic powder, and dried ginger into a spice grinder and process until fine. Set aside.  

Mix 1/4 cup kosher salt in 4 cups of water in a mixing bowl. Cut the tofu into 1-inch cubes and soak in the salt water for 10 minutes. After 10 minutes, drain and slightly dry with a clean towel. Toss the tofu and the jalapeño slices with the cornstarch until each piece is evenly covered. 

Heat the vegetable oil in a deep frying pan to 350 degrees F. Fry the tofu and jalapeño in two batches for a couple minutes for 1-2 minutes until crispy. Remove the first batch to a clean paper towel. Fry the second batch the same way as the first then remove to the paper towel. Allow the tofu and jalapeño to cool off for a few minutes then add both batches back to the oil. Fry again for another 3-4 minutes until extra crispy then remove to a mixing bowl. 

Place the seasoning mix in a fine mesh sieve and dust the mix over the tofu and jalapeños. Toss the tofu and jalapeños a few times to evenly coat each piece with the seasoning mix and transfer to a serving plate. Serve hot.