Every Chinese restaurant does things a little differently, and when it comes to the Spicy Salt dishes, I can’t decide which of my favorite establishments cooks it the best. Click on the image and you’ll notice that there are actually two different dishes pictured. The one on the left is a bit simpler in taste and preparation and perhaps a bit more subtle as well. The one on the right takes a little more time to prepare, has a more complex flavor and stands alone really well. Try them both, then adapt the recipe to prawns, squid and other seafoods. Yum.

1 pkg. extra firm tofu, drained and cubed
1-2 cloves garlic, minced
1 large jalepeno, seeded and minced
1 green onion, chopped

Spicy Salt #1
2 Tbs. salt
1 tsp. white pepper, finely ground
1/8 tsp. five spice powder

Spicy Salt #2
2 Tbs. salt
1 tsp. white pepper, finely ground
1 tsp. szechuan peppercorn, ground
1/4 tsp. five spice powder

If you are making Spicy Salt #2, heat the salt through in a cast iron skillet and dry roast the remaining spice ingredients in the pan for 30-60 sec. until they become aromatic and begin to smoke slightly. Be careful not to burn the spices, you just want to darken the mixture a shade or so. Set aside.

Heat a deep cast iron skillet filled with vegetable oil 1″ deep to 350 F.

For Spicy Salt #1, roll the cubed tofu in corn starch to get a thin layer, toss in a small colander to remove any excess starch and fry until slightly golden (two minutes or so). Remove the tofu from the oil with a slotted spoon, place on some newspaper, and immediately sprinkle with some of the Spicy Salt while still hot. Place the seasoned tofu cubes on a bed of Chinese cabbage.

For Spicy Salt #2, mix one part of the spiced salt mixture with 2 parts corn starch in a large bowl. Toss the cubed tofu to coat with the spice mixture, and fry until golden. Remove the tofu, drain on some newspaper, and place on a bed of shredded Chinese cabbage.

The last bit is the same for both dishes. Drain all but one tablespoon of the hot oil from your pan, you may need to cool the pan some to avoid frying all the ingredients in the next step. Add in the garlic, jalepeno and green onion and saute briefly to soften. Sprinkle in a pinch of the spiced salt and toss to coat. Serve over top of the tofu.