Salt and Pepper Tofu with Lion's Mane Mushroom
Ingredients
- 2 blocks (150g each) of firm tofu, cut into 1-inch cubes
- 1 large Lion's Mane Mushroom, approximately the size of a grapefruit
- 2-3 cups of corn starch or rice flour
- 2-3 cups of Rice Bran Oil or Fryer Oil
- 1 tablespoon of black peppercorns, toasted and ground
- 1 tablespoon of white peppercorns, toasted and ground
- 1 tablespoon of pink peppercorns, toasted and ground
- 2 tablespoons of crystal salt, toasted
- 2 bell peppers (multi-colored), thinly julienned
- 3 Birds Eye Chilies, seeds removed, finely diced
- 2 jalapeños, seeds removed, thinly julienned
- 1 large red onion, diced
- 1 teaspoon of Chinese 5 Spice
- 2 tablespoons of sesame oil
- (Optional: Sichuan Peppercorns)
Instructions
- Begin by boiling the tofu and Lion's Mane Mushroom in lightly salted water (add 1 teaspoon of salt) for 5 minutes.
- Drain and allow them to cool.
- Squeeze the Lion's Mane Mushroom to remove any excess liquid and pat it dry with paper towels. Save the liquid for use in a soup or other dishes.
- Coat each piece of tofu and Lion's Mane Mushroom evenly with corn starch (sift off extra).
- In a medium pot or fryer, heat the Rice Bran Oil or Fryer Oil until it's hot (test with a parsley leaf).
- Fry each piece of tofu and mushroom until they turn golden brown in batches of 5-10 pieces per batch, letting the oil heat up after each time you remove them.
- Drain them on paper towels.
- While the tofu and mushroom are frying, prepare the vegetables.
- In a hot wok or sauté pan, heat a small amount of oil.
- Begin by sautéing the julienned bell peppers, Birds Eye Chilies, jalapeños, and diced red onion for a couple of minutes until they start to soften.
- Add the crispy fried tofu and mushroom to the wok or pan.
- Sprinkle the toasted and ground black, white, and pink peppercorns, as well as the Chinese 5 Spice, over the ingredients.
- Stir-fry everything together until well mixed and piping hot.
- Drizzle with sesame oil for added flavor.
- Serve your Salt and Pepper Tofu with Lion's Mane Mushroom alongside rice or noodles for a delicious and satisfying meal.
Video Description
Skip the takeout and whip up your own Salt and Pepper Tofu & Lion's Mane Mushroom recipe. It's all about that crispy tofu and super meaty and brain boosting lion's mane mushrooms. This isn't just food; it's a flavor adventure.
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Salt and Pepper Tofu with Lion's Mane Mushroom
Ingredients:
2 blocks (150g each) of firm tofu, cut into 1-inch cubes
1 large Lion's Mane Mushroom, approximately the size of a grapefruit
2 cups of corn starch or rice flour
2-3 cups of Rice Bran Oil or Fryer Oil
1 tablespoon of black peppercorns, toasted and ground
1 tablespoon of white peppercorns, toasted and ground
1 tablespoon of pink peppercorns, toasted and ground
2 tablespoons of crystal salt, toasted
2 bell peppers (multi-colored), thinly julienned
3 Birds Eye Chilies, seeds removed, finely diced
2 jalapeños, seeds removed, thinly julienned
1 large red onion, diced
1 teaspoon of Chinese 5 Spice
2 tablespoons of sesame oil
(Optional: Sichuan Peppercorns)
Instructions:
Begin by boiling the tofu and Lion's Mane Mushroom in lightly salted water (add 1 teaspoon of salt) for 5 minutes. Drain and allow them to cool. Squeeze the Lion's Mane Mushroom to remove any excess liquid and pat it dry with paper towels. Save the liquid for use in a soup or other dishes.
Coat each piece of tofu and Lion's Mane Mushroom evenly with corn starch.
In a medium pot or fryer, heat the Rice Bran Oil or Fryer Oil until it's hot, then fry each piece of tofu and mushroom until they turn golden brown. Drain them on paper towels.
While the tofu and mushroom are frying, prepare the vegetables.
In a hot wok or sauté pan, heat a small amount of oil. Begin by sautéing the julienned bell peppers, Birds Eye Chilies, jalapeños, and diced red onion for a couple of minutes until they start to soften.
Add the crispy fried tofu and mushroom to the wok or pan. Sprinkle the toasted and ground black, white, and pink peppercorns, as well as the Chinese 5 Spice, over the ingredients.
Stir-fry everything together until well mixed and piping hot. Drizzle with sesame oil for added flavor.
Serve your Salt and Pepper Tofu with Lion's Mane Mushroom alongside rice or noodles for a delicious and satisfying meal. Enjoy!