Cantonese cooks are renowned for the crispy fried dishes they season with a special salt and pepper blend — from shrimp to ribs to tofu. Here it stars in a healthy vegan meal festive enough for a Lunar New Year celebration, yet quick enough to pull together on any weeknight. It’s lightly adapted from a recipe that first appeared in Nisha Vora’s “Big Vegan Flavor” (Avery Books, 2024) and more recently in the New York Times. The savory tofu squares are tossed together with blis