Name: Salt and Pepper Tofu Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb firm tofu, drained, patted dry, and cut into 1.5-inch cubes; 1 large egg, beaten; 1 cup cornstarch; ½ teaspoon salt; ½ teaspoon white pepper; 3 stalks green onion, whites and greens separated; 2 sweet peppers, diced; 1 chili pepper, thinly sliced (optional); 5 cloves garlic, minced; 4-5 cups vegetable oil, for frying; ½ teaspoon salt; ½ teaspoon white pepper; ½ teaspoon garlic powder; ½ teaspoon brown sugar; ¼ teaspoon five-spice powder

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The Heart of Salt and Pepper Tofu Recipe

When I first made this Salt and Pepper Tofu Recipe, I was struck by how simple ingredients transform into something soothing yet exciting. The crisp-edged tofu cubes coated in a delicate, spicy dusting offer the kind of satisfaction that’s both comforting and a little elevating. You’ll notice the flavors balance so beautifully — a warm spice mix that’s not too overpowering, bright peppery notes, and a hint of sweetness that lingers. It’s the kind of dish you want to make when you need a confident, flavorful meal without fuss. You’ll love how the tofu’s silky interior contrasts with its golden crust, especially when paired with the gentle sharpness of fresh green onions and the sweet crunch of bell peppers. This dish feels like a quiet celebration of texture and simplicity, perfect for a cozy kitchen moment. Trust me, once you’ve tried this Salt and Pepper Tofu Recipe, it’ll become one of those go-to recipes in your repertoire.

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Why This Recipe Shines

Flavor balance: Cozy, bright, and layered — never flat.
Beginner tested: Clear steps with real-life timing cues.
Customize-friendly: Works with pantry swaps and add-ins.
Make ahead approved: Holds texture and flavor beautifully.

Ingredient Breakdown

The image shows a white shallow bowl filled with about three layers of crispy, golden-brown fried tofu cubes. On top of and mixed between the tofu cubes are small pieces of bright red bell pepper and thin slices of fresh green onions. The tofu's texture looks crunchy on the outside with a rough surface. In the background, there is a small white bowl with green herbs and another bowl partially visible with a light colored sauce. The whole scene is set on a white marbled surface with a soft-focus white cloth and white chopsticks nearby. Photo taken with an iphone --ar 4:5 --v 7 — Salt and Pepper Tofu, crispy tofu recipe, spicy Chinese tofu, vegetarian Asian dishes, easy tofu stir-fry

Firm Tofu: The star! Its dense texture ensures crisp edges while keeping a silky interior. Swap for extra-firm if you want an even meatier bite.
Egg: Acts like a glue to anchor the cornstarch coating. If vegan, try aquafaba or a mixture of flour and water.
Cornstarch: Gives that irresistible crispy crust. You can substitute with arrowroot powder but expect a slightly lighter crunch.
Salt & White Pepper: Essential for that classic salt-and-pepper flavor punch; black pepper can be a bolder alternative.
Five Spice Powder & Garlic Powder: Adds warm spice depth and a hint of savory sweetness; adjust to taste.
Brown Sugar: Balances the spices with a subtle caramel note; maple syrup or coconut sugar work well too.
Garlic & Peppers: Fresh aromatics that brighten and provide crunch. Green onion greens are great for garnish and mild onion sweetness.
Vegetable Oil: Neutral oil that withstands high heat for frying—peanut or canola oil are good substitutes.

Before You Begin

Before we dive in, take a moment for mise en place: drain and cube your tofu, separate the green onions, and mix your seasoning blend. Heating your oil to the right temperature (around 375°F) is crucial to get that golden crisp without sogginess. Having your workspace organized with bowls for dredging makes the process smooth and enjoyable. I usually prep everything first, so I’m not scrambling mid-fry.

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What You’ll Need

Essential tools to make Salt and Pepper Tofu Recipe easy and enjoyable — plus optional upgrades if you love efficiency.

How to Make Salt and Pepper Tofu Recipe

Prepare the tofu and seasoning mixture. After draining, cut the tofu into 1.5-inch cubes. I like to press it gently with paper towels to remove as much moisture as possible—this helps achieve that perfect crispy crust. Mix your salt, white pepper, garlic powder, brown sugar, and five-spice powder in a small bowl and set it aside for that signature flavor kick.
Cook the tofu initially. Fill a medium pot halfway with water and add a teaspoon of salt. Bring to a boil over high heat, then lower the heat and gently add the tofu cubes. Let them simmer for about 5 minutes. This step firms up the tofu, so it fries without breaking apart. Carefully remove the tofu and lay it out on a paper towel-lined baking sheet, patting gently to dry completely.
Heat your oil. Use a heavy-bottomed pot or wok and pour enough vegetable oil to cover ½ to 1 inch depth. Bring it up to 375°F (190°C); this temperature seals the exterior quickly for a crisp shell and prevents sogginess. Having a thermometer handy makes all the difference here.
Prep the dredging bowls. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat the egg. This two-step coating builds that unmistakable crunch, so don’t skip it.
Dredge the tofu cubes. Toss the tofu gently in the beaten egg, ensuring every side gets a silky coating. Shake off excess egg, then coat thoroughly in cornstarch mixture. Lay them on a wire rack to let any extra powder fall away — too much will cause clumps in the oil.

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Pro-Level Pointers

Keep an eye on oil temperature; too low and tofu absorbs excess oil, too high and coatings burn before tofu cooks through. Fry tofu in batches with space in between to stay crispy and golden all around. When frying, try not to move tofu immediately upon placing it in the oil — letting it form a crust helps prevent sticking. Lastly, toss gently when seasoning to keep that delicate crunch intact.

Fry your tofu. Carefully lower tofu cubes into the hot oil in batches. Allow them to fry undisturbed for 30 seconds, then gently turn to brown all sides evenly. The golden brown hue and a little nutty aroma mean you’re on the right track — this usually takes about 4-5 minutes per batch. Drain well on a wire rack to preserve that crispness.
Stir-fry aromatics and veggies. In a clean wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add your minced garlic and cook until fragrant, about 30 seconds. Toss in diced sweet peppers, thinly sliced chili (if you like heat), and the white parts of green onions. Stir continuously so they stay vibrant and just tender.
Combine and season. Add your golden tofu cubes to the wok, sprinkle the seasoning mixture evenly over everything, and toss gently but thoroughly. You’ll notice the aroma deepen and the flavors unify seamlessly here. A quick toss or two ensures every nugget is perfectly coated.
Serve and garnish. Slide your crispy, seasoned tofu onto a plate, scatter the fresh green onion tops over it for that fresh, herbal pop. I love serving this alongside steaming bowls of jasmine rice to soak up every bit of flavor.

Creative Variations for Salt and Pepper Tofu Recipe

Salt and Pepper Tofu Recipe - Recipe Image — Salt and Pepper Tofu, crispy tofu recipe, spicy Chinese tofu, vegetarian Asian dishes, easy tofu stir-fry

Spicy Upgrade: Add extra chili peppers or a splash of chili oil for a fiery kick that wakes up the palate.
Nutty Crunch: Toss in toasted sesame seeds at the end or sprinkle crushed peanuts for contrast in texture.
Seasonal Veggie Swap: Use crunchy snap peas or sliced zucchini in place of bell peppers when in season.
Herbal Twist: Stir in fresh cilantro or Thai basil at the finish for a fragrant, garden-fresh note.
Gluten-Free Option: Ensure tamari is used if dipping sauce or seasoning swaps require soy sauce alternatives.
Presentation: Serve in lettuce cups or alongside pickled vegetables for a fresh, textured bite.

Storage, Freezing & Reheating

Refrigerate: Store tofu in an airtight container for up to 3 days. Re-crisp in a skillet or oven to refresh texture.
Freeze: Freeze cooked tofu pieces on a tray first, then transfer to freezer bags for up to 1 month. Thaw in fridge before reheating.
Reheat: Avoid microwaving if you want crispiness. Instead, reheat in a dry pan over medium heat or under a broiler for a few minutes.
Flavor Tip: Refresh with a sprinkle of fresh seasoning or a squeeze of lime just before serving again.