I consider the salt and pepper tofu from Northwest Tofu in Seattle the best tofu I've had in the Western hemisphere and tried to recreate it at home. It's a simple enough dish—tofu dusted with starch, salt, and pepper, and then deep fried—but that description barely does it justice. The crust is super thin and light, but full of crispy texture and perfectly seasoned. The tofu itself is so soft and custardy it pretty much melts in your mouth.

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