Salt and Pepper Tofu Recipe
If you’ve ever craved that perfect balance of crispy, golden edges with a punchy, aromatic bite, Salt and Pepper Tofu is about to become your new favorite. This dish is a masterclass in contrasts: subtly seasoned tofu cubes pan-fried until shatteringly crisp, then tossed with fragrant garlic, green onions, and a hint of chili for irresistible flavor. Salt and Pepper Tofu is an absolute star for weeknights, parties, or any time you want a vegan dish that impresses without fuss.
Ingredients You’ll Need
This recipe keeps things refreshingly simple yet seriously flavorful. Every ingredient plays a key role, lending just the right crunch, aroma, or layer of spice that makes Salt and Pepper Tofu shine both as a snack or main dish.
- Firm Tofu (14 ounces): Pressed and cubed, this tofu holds its shape and crisps up beautifully while staying tender inside.
- Cornstarch (1/2 cup): The secret weapon for a delicately crispy, restaurant-style coating.
- Salt (1/2 teaspoon): Essential for bringing out the savory notes in every bite.
- Black Pepper (1/2 teaspoon): Delivers that signature peppery warmth and aroma.
- White Pepper (1/2 teaspoon, optional): Offers a more floral, earthy heat—worth adding for authentic flavor.
- Garlic Powder (1/2 teaspoon): Ensures even coating and a gentle umami undertone throughout.
- Chili Flakes (1/4 teaspoon, optional): Add these for a subtle kick if you love things spicy.
- Vegetable Oil (3 tablespoons): Neutral and high-heat friendly, ideal for getting tofu golden and crisp.
- Garlic (2 cloves, minced): Key for that beautiful aroma in the final toss.
- Green Onions (2, sliced): A pop of color and a gentle, savory freshness.
- Red Chili (1 small, thinly sliced, optional): For heat and a gorgeous visual flair.
How to Make Salt and Pepper Tofu
Step 1: Coat the Tofu
Start with pressing your tofu to remove excess moisture—that’s the trick for a crisp finish! Once your tofu is dry and cut into cubes, toss it gently but thoroughly in a mixing bowl with cornstarch, salt, black (and white) pepper, and garlic powder. Each cube should have an even, silky coating which will fry up into the dreamiest, crunchiest shell.
Step 2: Crisp Up the Tofu
Heat your vegetable oil in a large skillet or wok over medium-high heat. Carefully nestle the tofu into the pan in a single layer, so each piece has room to crisp. Let the cubes cook undisturbed for a few minutes per side—resist the urge to flip too early!—until every edge is golden and crackly. Gently remove them to a plate.
Step 3: Sauté the Aromatics
In the same skillet, add a touch more oil if needed. Toss in the minced garlic, green onions, and sliced red chili. Give everything a brisk stir-fry for about 30 seconds; you want the aromatics to be fragrant, but not burnt. This step is quick but makes a huge impact on the final flavor.
Step 4: Bring It All Together
Return those crown jewels—the crispy tofu cubes—back into the pan. Toss to combine, letting the aromatics coat every nook and cranny of the tofu. Stir and heat for another minute or two, just until everything is sizzling and perfectly mingled. That’s it: your Salt and Pepper Tofu is ready to steal the show.
How to Serve Salt and Pepper Tofu
Garnishes
A sprinkle of extra sliced green onions and a scattering of fresh red chili slices give your Salt and Pepper Tofu a pop of color and a little fragrant zing. If you’re feeling fancy, add a dash of toasted sesame seeds for an extra nutty crunch.
Side Dishes
This tofu dish is fabulous atop fluffy steamed rice, letting you soak up every bit of flavor. Pair with quick stir-fried greens like bok choy, or a refreshing cucumber salad to balance out the warmth and spice. Salt and Pepper Tofu also works brilliantly as part of a larger Asian-inspired dinner spread.
Creative Ways to Present
For parties, serve the tofu as bite-sized appetizers on cocktail picks with a sweet chili dipping sauce. Or, pile the crispy cubes into lettuce wraps with shredded carrots and cilantro for a fresh, hand-held twist on classic Salt and Pepper Tofu. The possibilities are endless and great for showing off your creativity!
Make Ahead and Storage
Storing Leftovers
Let any extra Salt and Pepper Tofu cool completely before transferring to an airtight container. It’ll keep in the fridge for 2 to 3 days, and while the coating softens a little, the flavors become even more pronounced—making leftovers especially tasty in salads or wraps.
Freezing
For longer storage, freeze your cooked tofu in a single layer on a baking sheet before transferring to a freezer bag. This method helps preserve the crispy texture. Thaw overnight in the refrigerator when ready to use. Salt and Pepper Tofu freezes surprisingly well, so don’t worry about making a big batch!
Reheating
To restore that signature crunch, reheat Salt and Pepper Tofu in the oven or air fryer at 350°F for 10 minutes, or until heated through and crisp again. Avoid microwaving, as it tends to make the coating soggy. A quick toss in a hot, dry skillet also works in a pinch.
FAQs
Can I use a different type Main Course
Firm tofu is ideal for Salt and Pepper Tofu, but extra-firm also works beautifully for a chewier bite. Silken or soft tofu is too delicate and might fall apart during cooking.
Is it possible to bake or air-fry the tofu instead of pan-frying?
Absolutely! Bake at 400°F on a lined baking sheet for about 25 minutes, flipping halfway, or air-fry at 375°F for 12 to 15 minutes. This makes Salt and Pepper Tofu lighter but just as delicious.
How do I get the tofu really crispy?
Pat the tofu cubes extra dry, use enough cornstarch, and don’t overcrowd the pan when frying. Also, resist moving the cubes too soon—let a crust form before turning for max crispiness.
What is the difference between black and white pepper in this dish?
Black pepper brings a bolder, classic heat, while white pepper adds a subtle earthiness and a slightly floral aroma. Combining both gives Salt and Pepper Tofu its signature peppery complexity.
Is Salt and Pepper Tofu gluten-free?
Yes! As written, the recipe is entirely gluten-free and vegan. Just double-check your cornstarch brand and all other ingredients to be sure they’re not cross-contaminated.
Final Thoughts
If you’re looking for a dish that’s equal parts crave-worthy, easy, and packed with flavor, Salt and Pepper Tofu is a guaranteed winner. Every crispy, peppery cube will have you reaching for seconds—so give it a go, and let this vegan classic become a new favorite in your kitchen!
Print
Salt and Pepper Tofu Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Enjoy the crispy goodness of Salt and Pepper Tofu, a delicious vegan dish with a Chinese twist. This recipe features cubes of firm tofu coated in a flavorful blend of spices, pan-fried to perfection, and tossed with aromatic garlic, green onions, and chili. Serve this savory tofu over steamed rice or alongside your favorite stir-fried vegetables for a satisfying meal.
Ingredients
Tofu:
14 ounces firm tofu (pressed and cut into 1-inch cubes)
Batter:
1/2 cup cornstarch
Seasonings:
1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon white pepper (optional), 1/2 teaspoon garlic powder, 1/4 teaspoon chili flakes (optional)
Other:
3 tablespoons vegetable oil, 2 cloves garlic (minced), 2 green onions (sliced), 1 small red chili (thinly sliced, optional)
Instructions
- Prepare Tofu: Pat dry tofu and coat with cornstarch, salt, black pepper, white pepper, and garlic powder.
- Pan-Fry Tofu: Cook tofu in oil until golden and crispy on all sides. Set aside.
- Sauté Aromatics: In the same skillet, stir-fry garlic, green onions, and chili.
- Combine: Return tofu to the skillet, toss with aromatics, and cook briefly.
- Serve: Enjoy hot over rice or with veggies.
Notes
- Serve over steamed rice or with stir-fried vegetables.
- For extra crispiness, consider air frying or deep-frying the tofu before tossing with aromatics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg
