I make this salt and pepper tofu when I want something crispy, spicy, and snackable without much effort. It’s golden and crunchy on the outside, soft on the inside, and tossed with sizzling garlic, chillies, and just enough seasoning to keep you reaching for another bite. Whether you’re serving it as a side or building a meal around it, this tofu might become a new household favorite.
My go-to garlicky tofu when I can’t get takeout!
I would only order salt and pepper tofu at restaurants until I realized how easy it is to recreate at home. The trick is pressing the tofu well, tossing it in cornstarch for that light, crunchy texture, and keeping your oil hot enough to get those perfect golden edges. From there, it’s just about layering on flavor: crispy garlic, red chilies, a little five-spice if you want to go deeper, and a hit of fresh green onion to tie it all together.
What I love about my version is how quickly it comes together without any special tools or deep frying. It’s fast, flexible, and honestly hard to stop eating. Serve it on its own, pile it over rice, or sneak it into lettuce wraps—the crunch holds up, and the flavor never misses.
Looking for simple dinners that don’t skimp on flavor? My sesame tofu and vegetable stir-fry are here to save your weeknights.
Ingredients and why they matter
This stir-fried tofu packs flavor and crunch with a simple mix of bold ingredients! Cornstarch creates a crisp coating, while garlic, chilies, and Chinese five-spice add depth and heat. It’s a quick, satisfying dish perfect for busy nights!
Full ingredient list and detailed instructions are on the recipe card.
- Extra firm tofu: Holds its shape and crisps up beautifully when pressed and pan-fried.
- Cornstarch: The secret to that restaurant-style golden crunch. Don’t skip it.
- Garlic: Adds fragrance and bite—let it sizzle, not burn.
- Dried red chilies + green chili: A blend of smoky and fresh heat to wake up the dish.
- Chinese five-spice (optional): Adds depth and a slightly sweet-savory edge if you want to level it up.
- Green onions: Bright, fresh garnish that balances the spice and salt.
TIPS & TRICKS
Shruthi’s top tips
- Press your tofu well—even 15 minutes helps with texture and prevents sogginess.
- Cut tofu into even cubes for consistent crisping and toss in cornstarch right before cooking to avoid a soggy coating.
- Use a hot pan and swirl the oil so each side gets evenly golden. Don’t overcrowd the pan —fry in batches for the best crunch.
- Let garlic and chilies sizzle gently—don’t rush or burn them.
- Add tofu back to the pan for just a minute to re-coat and finish crisping.
- Sprinkle extra salt and black pepper at the end if you like it punchier.
How to make pan fried tofu
- Drain the excess water and press the tofu (using a tofu press or a heavy skillet/book) for at least 15 minutes, then pat dry and cut into cubes. In a medium bowl, mix together cornstarch, salt, pepper, and five-spice powder. Toss the tofu cubes until evenly coated.
- Heat the oil in a large skillet over medium-high heat. Add the tofu and pan-fry for 3–4 minutes per side until golden and crispy. Remove and drain on a paper towel–lined plate.
- Lower the heat to medium. In the same pan, add garlic, red chilies, and green chili. Sauté for 30 seconds, until fragrant. Add the fried tofu cubes back to the pan and stir to coat for another minute.
- Garnish with chopped green onions and serve immediately with steamed rice, soy sauce, or a sprinkle of extra black pepper.
How to serve salt and pepper tofu
This vegan tofu recipe is a weeknight lifesaver—quick, flavorful, and versatile! Serve it over fried rice, toss it with noodles, add to a frozen vegetable stir fry, or wrap it in crisp lettuce. It also makes a delicious addition to grain bowls, salads, or wraps!
Storage and reheating suggestions
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat it on a skillet for a crispy texture, or in the microwave for a quick reheat. You can also freeze this for up to 2 months.
More tofu recipes
Looking for more quick and delicious tofu recipes? Give these a try!
Sesame Tofu
Kung Pao Tofu
Gochujang Tofu
Sheet Pan Bibimbap
Salt and Pepper Tofu
Ingredients
- 14 oz extra firm tofu, pressed and cut into cubes
- ¼ cup cornstarch
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon Chinese five-spice powder, optional, for extra depth
- 3 tablespoons vegetable oil, for frying
- 2 cloves garlic, minced
- 5 pieces dried red chili peppers
- 1 green chili, sliced
- 2 green onions, chopped (to garnish)
Instructions
- Drain the excess water and press the tofu (using a tofu press or a heavy skillet / book) for at least 15 minutes, then pat dry and cut into cubes. In a medium bowl, mix together cornstarch, salt, pepper, and five-spice powder. Toss the tofu cubes until evenly coated.
- Heat the oil in a large skillet over medium-high heat. Add the tofu and pan-fry for 3–4 minutes per side until golden and crispy. Remove and drain on a paper towel–lined plate.
- Lower the heat to medium. In the same pan, add garlic, red chilies, and green chili. Sauté for 30 seconds, until fragrant. Add the crispy tofu back to the pan and stir to coat for another minute.
- Garnish with chopped green onions and serve immediately with steamed rice, soy sauce, or a sprinkle of extra black pepper.
Notes
- Press the tofu well for better texture and crispiness.
- Cornstarch gives it that signature crunch — don’t skip it.
- Fry in batches if needed to avoid overcrowding the pan.
Storage & Reheating
- Store in an airtight container for up to 2 days in the refrigerator.
- Reheat in a dry pan over medium heat or in an air fryer at 350°F (175°C) for 5 minutes to regain crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
