Salt Pepper Tofu Recipe

OMG, I just made the crispiest salt and pepper tofu, and it’s honestly a game changer. The combo of garlic, chili, and that hint of Chinese five-spice has me literally drooling—so easy and perfect for a cozy night in!

I love creating easy but delicious dishes, and Salt Pepper Tofu is one of my favorites. Distrustfully, it is a cornstarch-coated, perfectly crisped, and dreamily seasoned piece of tofu that is so good, it kind of makes you wonder why tastefully unseasoned tofu is even a thing.

Done right, the crispy bits of tofu will make you feel like you’re eating a chicken wing. No joke.

At least, this version will, because I, like you, allow myself to err on the side of delicious.

Salt Pepper Tofu Recipe Ingredients

• Firm Tofu: High in protein, low in calories, a great meat alternative.
• Cornstarch: Adds crispiness when frying, gluten-free, lightens dishes.
• Black Pepper: Rich in antioxidants, adds heat and depth.
• Chinese Five-Spice: Aromatic, balances sweet, bitter, salty, sour, spicy.
• Vegetable Oil: Neutral flavor, perfect for high-heat frying.
• Garlic: Boosts immunity, provides aromatic savory notes.
• Red Chilies: Adds spicy kick, contains vitamin C.
• Green Onions: Fresh flavor, vitamin K, enhances dish appeal.

Salt Pepper Tofu Recipe Ingredient Quantities

• 1 block (14 oz) firm tofu
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon Chinese five-spice powder
• 1/2 cup vegetable oil
• 2 cloves garlic, minced
• 1-2 fresh red chilies, thinly sliced
• 2 green onions, chopped
• 1 tablespoon soy sauce (optional)

How to Make this Salt Pepper Tofu Recipe

1. Slice the tofu into 1-inch cubes. Use paper towels to soak up any extra moisture from the cubed tofu.

2. Combine in a bowl the cornstarch, salt, black pepper, and Chinese five-spice powder.

3. Evenly coat the tofu cubes with the cornstarch mixture, assuring that each piece is completely covered.

4. In a big frying pan or wok, warm up the vegetable oil over a medium-high flame until it is hot.

5. Fry in batches the tofu cubes, turning them occasionally until they are golden brown and crispy. This should take about 5-7 minutes per batch. Remove and drain on paper towels.

6. Remove excess oil from the pan, but leave about 1 tablespoon.

7. Introduce the minced garlic and sliced chilies to the pan. Stir-fry for 1-2 minutes until you can smell their goodness.

8. Tofu in the pan with garlic and chili mixture to coat: Return the tofu to the pan and toss with the garlic and chili mixture to coat.

9. Add the chopped green onions and, if using, drizzle with soy sauce. Stir-fry for another minute to combine flavors.

10. Present the salt and pepper tofu right away as a dish in its own company, or serve it alongside some perfectly steamed rice.

Salt Pepper Tofu Recipe Equipment Needed

1. Knife
2. Cutting board
3. Paper towels
4. Mixing bowl
5. Measuring cups and spoons
6. Large frying pan or wok
7. Spatula or tongs
8. Plate or tray for draining
9. Serving dish or plate

FAQ

• Can I use soft tofu instead of firm?Although you can try various kinds of tofu, this recipe works best with firm tofu because it is better at holding its shape while frying.
• Is there an alternative to cornstarch?Certainly, you may use potato starch or tapioca starch as a stand-in for cornstarch in this recipe.
• Can I bake instead of fry the tofu?You can indeed bake the tofu at 400 degrees Fahrenheit (200 degrees Celsius) for 25 to 30 minutes. You will want to turn it halfway through the cooking time. The tofu is done when it is golden and crispy.
• How do I make it gluten-free?Make certain that the soy sauce is a gluten-free variety, such as tamari, and that the rest of the components are naturally gluten-free.
• Can I adjust the level of spiciness?Certainly, you can change the quantity of fresh red chilies according to your taste, or for a dish that has milder heat, feel free to leave out the fresh red chilies.
• Can I prepare the tofu in advance?Tofu should be cut and marinated in cornstarch and spices a few hours before cooking to achieve the maximum crispiness and flavor. But that frying part should happen just before serving, so the results have the best chance of being crispy and not soggy.
• What dishes pair well with Salt Pepper Tofu?It is a complement to rice dishes, stir-fried vegetables, and can be served as an appetizer or snack on its own.

Salt Pepper Tofu Recipe Substitutions and Variations

Tofu: Substitute with extra-firm tofu or tempeh.
Cornstarch: Use arrowroot powder or tapioca starch in its place.
Substitutes for vegetable oil include avocado oil and canola oil.
Five-spice powder, Chinese: Substitute a combination of ground star anise, clove, and cinnamon.
Sauce soy: As a gluten-free alternative, you could use tamari or coconut aminos.

Pro Tips

1. Press the tofu Before slicing the tofu, press it between multiple layers of paper towels or a clean kitchen towel under a heavy object for at least 15-20 minutes. This will help remove excess moisture and result in a firmer, crispier texture when fried.

2. Season the cornstarch Enhance the flavor of your cornstarch coating by adding a pinch of smoked paprika or ground cumin to the mixture. This will provide an extra layer of depth to the seasoning.

3. Control the oil temperature Use a kitchen thermometer to maintain the oil temperature around 350°F (175°C) when frying. If the oil is too cool, the tofu will absorb more oil and become greasy. If it’s too hot, the exterior might burn before the interior crisps up.

4. Flavor the oil Before frying the tofu, consider lightly frying a slice of ginger in the oil first and then removing it. This will infuse the oil with a subtle, aromatic undertone that pairs well with the tofu and spices.

5. Extra crunch For an even crispier texture, after frying the tofu, place the pieces on a wire rack instead of paper towels. This allows any excess oil to drip away and keeps the tofu from becoming soggy.