Print

Salt and Pepper Tofu Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 81 reviews

Salt and Pepper Tofu is a crispy, flavorful Asian-inspired dish featuring golden-fried tofu cubes tossed with aromatic spices, sweet peppers, and green onions. Perfect as a vegetarian main or side, this recipe combines a crunchy exterior with a tender inside and an irresistible seasoning blend, ideal served over steamed rice.

Ingredients

Tofu

  • 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

Stir Fry

  • 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

Salt and Pepper Seasoning

  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon brown sugar
  • ¼ teaspoon five-spice powder

Instructions

  1. Prepare the Tofu and Seasoning Mixture: Drain the tofu and cut into 1.5-inch cubes. In a small bowl, combine salt, white pepper, garlic powder, brown sugar, and five-spice powder; set aside.
  2. Blanch the Tofu: In a medium pot, fill halfway with water, add 1 teaspoon salt, and bring to a boil over high heat. Add tofu cubes, reduce heat to medium-low, and cook for 5 minutes. Carefully remove tofu and place evenly on a paper towel-lined baking sheet. Gently pat tofu dry completely.
  3. Heat the Oil: In a large heavy-bottomed pot or wok, heat enough vegetable oil to a depth of ½ to 1 inch until it reaches 375°F (190°C). Prepare a wire rack set over a paper towel-lined baking sheet for draining.
  4. Prepare Dredging Bowls: In one bowl, mix cornstarch, ½ teaspoon salt, and ½ teaspoon white pepper until combined. In another bowl, beat the egg and set aside.
  5. Dredge the Tofu: Coat tofu cubes gently with beaten egg, shaking off excess. Then dip cubes in cornstarch mixture until evenly coated. Transfer to wire rack to remove excess coating.
  6. Fry the Tofu: Working in batches to avoid overcrowding, carefully add tofu to hot oil. Let sit undisturbed for at least 30 seconds to prevent sticking. Fry, turning halfway, for 4-5 minutes until golden brown on all sides. Remove with spider strainer and drain on wire rack. Maintain oil temperature between 350-375°F during frying.
  7. Stir Fry Vegetables and Tofu: Heat 2 tablespoons oil in a large wok over medium-high heat. Sauté minced garlic for 30 seconds. Add diced sweet peppers, chili pepper (if using), and white parts of green onions; cook for 1 minute, stirring frequently. Add fried tofu and sprinkle seasoning mixture; toss gently until combined.
  8. Serve: Garnish with green onion greens and serve immediately with steamed rice.

Notes

  • Patting tofu dry before frying is crucial to achieve crispiness.
  • Maintaining oil temperature ensures even frying and prevents soggy tofu.
  • Adjust chili pepper amount based on desired spice level.
  • Five-spice powder adds a subtle depth; omit if unavailable, but flavor will be different.
  • Serve immediately to enjoy the tofu at its crispiest.

Find it online: https://forkvista.com/salt-and-pepper-tofu-recipe/