Vegan-Friendly Salt and Pepper Tofu: A Quick-Fix Meal

Crispy on the outside, soft and silky on the inside – salt and pepper tofu is a dish that transforms humble tofu into something extraordinary.

This classic Chinese-inspired recipe delivers bold flavor with minimal ingredients, making it perfect for weeknight dinners or as an impressive appetizer for guests. The contrast between the crunchy exterior and the tender interior creates a textural masterpiece that even tofu skeptics will love.

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Quick Info

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 people
Difficulty: Medium

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Nutrition Per Serving

Nutrient	Amount
Calories	250
Protein	15g
Carbohydrates	12g
Fat	18g
Fiber	2g
Sodium	480mg

Ingredients

For the Tofu:

2 blocks (14 oz each) extra-firm tofu
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1 teaspoon white pepper
1 teaspoon black pepper, freshly ground
1 teaspoon sea salt
Vegetable oil for frying (about 2 cups)

For the Salt and Pepper Seasoning:

1 tablespoon sea salt
1 tablespoon white pepper
1 tablespoon black pepper, freshly ground
1/2 teaspoon five-spice powder (optional)

For the Aromatic Garnish:

4 cloves garlic, minced
2 red chilies, finely chopped
4 green onions, thinly sliced
1 tablespoon ginger, finely minced

Instructions

Preparing the Tofu:

Remove tofu from packaging and drain any excess water. Place the tofu blocks between paper towels and set a heavy object (like a cast-iron skillet) on top. Press for at least 15 minutes to extract as much moisture as possible.
Once pressed, cut the tofu into 1-inch cubes or bite-sized pieces according to your preference.
In a shallow bowl, combine cornstarch, flour, white pepper, black pepper, and salt. Mix well to create your coating mixture.
Gently toss the tofu cubes in the coating mixture, ensuring each piece is evenly covered. Shake off any excess coating.

Frying the Tofu:

Heat vegetable oil in a large, deep pan or wok over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of coating in the oil – it should sizzle immediately.
Working in batches to avoid overcrowding, carefully add the coated tofu cubes to the hot oil. Fry for about 3-4 minutes, turning occasionally until all sides are golden brown and crispy.
Using a slotted spoon or spider strainer, transfer the fried tofu to a plate lined with paper towels to drain excess oil.

Preparing the Aromatic Garnish:

In a separate pan, heat 1 tablespoon of oil over medium heat.
Add minced garlic, ginger, and chilies. Stir-fry for about 30 seconds until fragrant but not browned.
Toss in half of the sliced green onions and stir briefly to release their aroma.

Final Assembly:

In a small bowl, mix together the ingredients for the salt and pepper seasoning.
Add the fried tofu to the pan with the aromatic mixture. Toss quickly to combine.
Sprinkle about half of the salt and pepper seasoning over the tofu and toss again to coat evenly.
Transfer to a serving plate, sprinkle with remaining green onions and additional salt and pepper seasoning to taste.

Tips for Perfect Salt and Pepper Tofu

Achieving restaurant-quality salt and pepper tofu requires attention to a few key details:

Choosing the Right Tofu

Extra-firm tofu is essential for this recipe. Silken or soft varieties won’t hold their shape during the pressing and frying process. Look for tofu labeled “extra-firm” for best results.

Pressing Technique Matters

Don’t skip the pressing step! This removes excess moisture, which is crucial for achieving that perfect crispy exterior. For even better results, press the tofu for up to an hour, changing the paper towels halfway through if they become too saturated.

Oil Temperature Control

Maintaining the right oil temperature is critical. If it’s too hot, the coating will burn before the tofu is heated through. If it’s not hot enough, the tofu will absorb too much oil and become greasy. Use a thermometer if possible, and adjust your heat as needed between batches.

Coating Consistency

For an extra-crispy coating, you can double-dip the tofu. After the first coating, dip the pieces in a little plant milk or water, then coat again in the cornstarch mixture.

Seasoning Balance

The beauty of this dish lies in its seasoning. While traditional salt and pepper tofu uses just that—salt and pepper—adding a touch of five-spice powder brings complexity and depth to the flavor profile.

Serving Suggestions

Salt and pepper tofu is versatile and pairs well with many sides:

Serve over steamed jasmine rice for a complete meal
Add to a stir-fry with colorful vegetables
Offer as an appetizer with sweet chili sauce for dipping
Include in a Buddha bowl with greens, grains, and a drizzle of sriracha mayo
Use as a protein-rich addition to noodle soups

Variations to Try

Once you’ve mastered the basic recipe, consider these delicious variations:

Lemongrass Salt and Pepper Tofu

Add 1 tablespoon of finely minced lemongrass to the aromatic mixture for a refreshing, citrusy note.

Sichuan Salt and Pepper Tofu

Include 1 teaspoon of Sichuan peppercorns (crushed) in your seasoning mix for a numbing, tingly sensation that’s characteristic of Sichuan cuisine.

Sweet and Spicy Salt and Pepper Tofu

Drizzle the finished dish with 1 tablespoon of honey or maple syrup and an extra sprinkle of chili flakes for a sweet-heat combo.

Smoky Salt and Pepper Tofu

Add 1/2 teaspoon of smoked paprika to your coating mixture for a subtle smokiness that complements the pepper beautifully.

Storage and Reheating

Salt and pepper tofu is best enjoyed immediately after cooking when the exterior is at its crispiest. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat and restore some crispiness, place the tofu on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 5-7 minutes. Avoid microwave reheating, as this will make the tofu soggy.

Frequently Asked Questions

Can I bake this instead of frying?

Yes! For a healthier version, place the coated tofu cubes on a parchment-lined baking sheet. Spray or drizzle with oil and bake at 400°F (200°C) for about 25-30 minutes, turning halfway through. The result won’t be quite as crispy as the fried version but still delicious.

Is this recipe gluten-free?

To make this recipe gluten-free, simply replace the all-purpose flour with rice flour or a gluten-free flour blend.

What can I use instead of cornstarch?

Potato starch or tapioca starch work well as alternatives to cornstarch and may even produce a slightly crispier coating.

How spicy is this dish?

The spice level is moderate but entirely customizable. Adjust the amount of fresh chilies to suit your preference, or omit them altogether for a mild version.

Why You’ll Love This Recipe

Salt and pepper tofu is more than just a dish—it’s a gateway to appreciating the versatility of tofu. The contrast between the crunchy exterior and the soft interior creates a satisfying texture, while the simple seasoning lets the quality of each ingredient shine through. Whether you’re a vegetarian looking for new protein options or simply someone who appreciates globally-inspired cuisine, this recipe offers a delightful culinary experience that’s surprisingly easy to create at home.

The next time you’re craving something crispy, flavorful, and a little bit different, give this salt and pepper tofu a try. With its perfect balance of textures and flavors, it might just become your new favorite way to prepare this versatile plant protein.

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