Salt and Pepper Tofu

Course: Appetizer, Lunch, Side Dish

Cuisine: Chinese

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 378kcal

Author: Shruthi Baskaran-Makanju

This salt and pepper tofu is crispy, spicy, and ready in 20 minutes. It's a quick high protein favorite packed with bold flavor and satisfying crunch.

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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, heavy skillet or. a 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.
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.

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