Golden-fried tofu gets a tangy, spicy sauce made with black rice vinegar, soy sauce, chili oil and Sichuan pepper. Served with rice and fresh, lightly smashed cucumber, it makes a complete meal with contrast in every bite.
This modern tofu main course takes its flavor cues from ingredients commonly used in Sichuan cuisine, such as Sichuan pepper, chili oil and black rice vinegar. It isn’t an attempt to recreate one classic regional dish: here, crispy fried tofu and cucumber salad come together as a practical meal. The sauce is spicy, sour and savory, with a light malty note from the vinegar. Sichuan pepper doesn’t bring ordinary pepper heat, but a distinctive tingling sensation; use a little less if you’re new to its flavor.
Firm tofu works best, as it holds its shape after frying. Pat it thoroughly dry and press it briefly between clean tea towels with something heavy on top. This way, the outside carries less moisture into the pan. A thin coating of cornstarch helps form a crust, but it won’t make the tofu crispy by itself: give the cubes room and only turn them when the underside is golden brown. If needed, fry them in two batches. A heavy-based frying pan retains heat better when the tofu goes in.
Black rice vinegar is available at shops with a wide range of Asian ingredients. It has more depth than regular rice vinegar. Rice vinegar will make the sauce fresher and lighter; a small splash of balsamic vinegar can bring back some of the dark, rounded flavor, though it isn’t an exact substitute. Chili oil varies considerably in heat, so start with a modest amount and add more at the table if you like. Toast the Sichuan pepper briefly, then grind it finely: this brings out its aroma more clearly than mixing it into the sauce whole.
Add the sauce to the tofu at the very last moment. This flavors the cubes while their crust holds up for a little longer; don’t leave them sitting in the sauce, as the moisture will soften the outside. The smashed cucumber brings coolness and crunch alongside the warm, spicy tofu. Serve everything with plain cooked rice to soak up the bold sauce. Store leftovers covered in the refrigerator and reheat them thoroughly within a few days; bear in mind that the tofu will be less crispy. Refrigerate rice promptly once it has cooled and reheat it only once.
Cook the rice according to the package instructions. Keep covered and warm while you prepare the rest.
Wrap the tofu in a clean tea towel and place something heavy on top for 10 minutes. Pat dry and cut into cubes about 2 cm across.
Smash the cucumber with the flat side of a knife or a rolling pin, then cut it into bite-size pieces. Toss with the rice vinegar, sesame oil and salt. Set aside.
Toast the Sichuan peppercorns in a dry frying pan over medium heat for 1 to 2 minutes, until fragrant. Grind finely in a mortar. Mix with the black rice vinegar, soy sauce, chili oil, sugar and warm water.
Thinly slice the spring onions into rings. Toss the tofu in a bowl with the cornstarch so the cubes are coated all over in a thin layer.
Heat the neutral oil in a large frying pan over medium-high to high heat. Fry the tofu in a single layer for 8–10 minutes, until golden brown and crispy all over; turn the cubes regularly. Fry in two batches if needed.
Turn the heat to low and pour the sauce over the tofu. Toss for 10–15 seconds, just until the cubes are coated, then remove the pan from the heat.
Divide the rice among bowls and add the tofu and cucumber salad. Sprinkle with the spring onion and sesame seeds and serve immediately.
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