If you’ve been searching for a dish that combines crispy, golden edges with a flavorful, savory punch, look no further than this Salt and Pepper Tofu Recipe. It brilliantly transforms firm tofu into a crave-worthy delight by pairing a delicate, crunchy coating with the perfect balance of saltiness and mild heat from white pepper, all inspired by classic Cantonese cuisine. This recipe is straightforward yet irresistibly delicious, making it one of my favorite go-to meals whether for a quick weeknight dinner or when sharing with friends who might think tofu is a tough sell.
Ingredients You’ll Need
Every ingredient in this Salt and Pepper Tofu Recipe plays a crucial role in delivering that quintessential crispy texture and bold, savory flavor. From the firm tofu that crisps beautifully to the simple seasonings that pack a punch, each component is essential for the perfect bite.
- Firm or extra firm tofu: The star of the dish that holds shape and crisps up nicely when pressed and cooked properly.
- Salt: Provides just the right amount of seasoning to bring out the tofu’s natural flavor.
- White pepper: Offers a mild, slightly fruity heat that complements rather than overwhelms.
- Cornstarch: Creates that irresistible crisp coating when frying the tofu.
- Vegetable oil: Needed for frying to achieve golden, crunchy perfection without sticking.
- Shaoxing wine or dry sherry: Adds depth and a touch of authentic flavor in the marinade.
- Green onions (optional): For a fresh, vibrant garnish with a hint of sharpness.
- Bird’s eye chiles (optional): Adds a kick of spice and color contrast for those who like it hot.
- Cooked rice (optional): A comforting base to soak up all the flavor-packed bites.
How to Make Salt and Pepper Tofu Recipe
Step 1: Press and Cut the Tofu
Start by removing as much moisture as possible from the tofu to ensure it crisps up beautifully. I find layering paper towels or a clean kitchen cloth underneath and above the tofu block, then placing a weight on top for 15 to 30 minutes works like magic. Once firm, cut the tofu into bite-sized cubes—this size crisps evenly and makes for delightful finger food.
Step 2: Prepare the Marinade
Whisk together vegetable oil, Shaoxing wine (or dry sherry), cornstarch, and a pinch of salt to create a marinade that coats the tofu cubes lightly. Gently toss the tofu in this mixture, letting the flavors meld for about 15 minutes without letting it get soggy. This step is key to infusing subtle complexity in every bite.
Step 3: Coat the Tofu Cubes
Drain any excess marinade, then transfer the tofu to a shallow bowl filled with cornstarch. Toss gently to coat each cube with a thin, even layer of cornstarch. This layer is essential for that satisfying crunch once fried.
Step 4: Pan-Fry to Crispy Perfection
Heat vegetable oil in a skillet over medium-high heat until shimmering. Carefully add tofu cubes in batches, being mindful not to overcrowd the pan. Fry each side for about 3 to 4 minutes, turning gently to achieve a uniform, golden crust. Transfer the cooked tofu to a wire rack to drain excess oil and keep crispiness locked in.
Step 5: Season and Sauté Aromatics
While the tofu is still hot, sprinkle it evenly with a mixture of salt and white pepper for that iconic salt and pepper flavor. If you like, quickly sauté green onions and bird’s eye chiles in a bit of oil for 1 to 2 minutes until fragrant, then toss them with the tofu to add bright flavor and a touch of heat.
How to Serve Salt and Pepper Tofu Recipe
Garnishes
Nothing elevates this tofu more than fresh, crunchy garnishes. Sprinkle thinly sliced green onions for a burst of color and mild sharpness, and add finely sliced bird’s eye chiles to bring subtle heat and visual appeal. Together, they transform the dish from delicious to dazzling.
Side Dishes
This salt and pepper tofu shines when paired with simple, comforting sides. A bowl of steamed jasmine or white rice is perfect to balance the bold flavors and soak up any leftover seasoning. For something lighter, crisp stir-fried greens or even noodles provide delicious contrast and variety.
Creative Ways to Present
Serve this dish family-style on a large platter garnished with fresh herbs and chiles for a shared experience, or plate it individually atop a bed of fluffy rice for a neat presentation. You can also stuff it into lettuce wraps with a squeeze of lime for a fresh, handheld treat that’s fun and flavorful.
Make Ahead and Storage
Storing Leftovers
Leftover salt and pepper tofu keeps well in the refrigerator when stored in an airtight container. It’s best enjoyed within 3 days to maintain its flavor and texture. Always try to keep the tofu separated from any wet ingredients to help preserve its crispness.
Freezing
If you want to freeze the tofu, place the cooked cubes on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container. While freezing might soften some of the crunch, reheating in an air fryer or oven can help revive the texture.
Reheating
The best way to reheat salt and pepper tofu is by using a skillet or air fryer. Avoid the microwave if you want to maintain crispiness, as it tends to make the coating soggy. Heat on medium until warmed through and crunchy again—that fresh-cooked texture will come right back!
FAQs
Can I make this recipe gluten free?
Absolutely! Just swap Shaoxing wine for dry sherry or a gluten-free rice wine and ensure your soy sauce or other ingredients are certified gluten free. This way, you can enjoy the same delicious flavor without worry.
What type of tofu works best?
Firm or extra firm tofu is definitely the way to go here. These varieties hold their shape when pressed, marinated, and fried, giving you those satisfying crispy edges and a tender center.
Do I need to press the tofu?
Pressing is a must. Removing excess moisture ensures the tofu fries up crunchy and doesn’t fall apart in the pan. It’s a simple step that makes all the difference in texture.
Can I deep fry instead of pan fry?
You sure can! Deep frying produces an even crispier texture and can be a great choice if you’re making a larger batch or want that restaurant-quality crunch. Just be sure to keep the oil temperature steady to avoid greasy tofu.
Why use white pepper instead of black pepper?
White pepper has a milder heat and a slightly fruity, earthy flavor that’s traditional in Cantonese salt and pepper dishes. It blends seamlessly without overpowering, giving the dish its authentic character.
Final Thoughts
Cooking this Salt and Pepper Tofu Recipe is like opening a door to something wonderfully simple yet outstandingly flavorful. It’s the perfect dish to add to your repertoire whether you’re a tofu enthusiast or just starting to explore plant-based cooking. Give it a try and watch it quickly become one of your favorite comfort meals you’ll want to make again and again.
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Salt and Pepper Tofu Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This salt and pepper tofu recipe transforms simple pantry staples into a bold and crave-worthy dish inspired by classic Cantonese flavors. Featuring a crispy exterior and tender center, this pan-fried tofu is seasoned with savory salt and white pepper, making it perfect for a quick weeknight meal or sharing with guests. Its versatility and comforting taste appeal even to those usually hesitant about tofu.
Ingredients
For the Salt & Pepper Tofu
- 1 16-ounce block firm or extra firm tofu, drained
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ cup cornstarch (for coating)
- 2–4 tablespoons vegetable oil plus more as needed for frying
For the Marinade
- 2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- ½ teaspoon salt (adjust to taste)
Serving Suggestions (Optional)
- 1 tablespoon vegetable oil plus more as needed
- Thinly sliced green onions
- Thinly sliced bird’s eye chiles
- Cooked rice
Instructions
- Press the Tofu: Layer paper towels above and below the tofu block, weigh it down, and let it rest for at least 15 minutes to remove excess moisture, which helps achieve a crispy texture when cooked. After pressing, cut the tofu into bite-sized cubes.
- Prepare the Marinade: In a bowl, whisk together 2 tablespoons vegetable oil, 1 tablespoon Shaoxing wine or dry sherry, 1 tablespoon cornstarch, and ½ teaspoon salt. Gently toss the tofu cubes in the marinade until evenly coated, then let them marinate briefly for about 15 minutes to absorb flavor without getting soggy.
- Coat the Tofu: After marinating, drain off any excess liquid from the tofu cubes. Coat each tofu piece evenly with ¼ cup cornstarch, which will provide a crispy crust when fried.
- Heat the Oil and Fry: Heat 2 to 4 tablespoons of vegetable oil in a skillet over medium-high heat until shimmering hot. Pan-fry the tofu in batches, carefully turning each piece until all sides are golden brown and crisp, about 3-4 minutes per batch.
- Drain and Season: Transfer the cooked tofu to a wire rack to drain excess oil. Immediately sprinkle with the salt and white pepper mixture (½ teaspoon salt and ¼ teaspoon white pepper) to season while hot.
- Add Aromatics (Optional): If desired, quickly sauté thinly sliced green onions and bird’s eye chiles in a tablespoon of vegetable oil in the skillet until fragrant, then combine them with the tofu.
- Serve: Serve the crispy salt and pepper tofu over warm cooked rice or alongside your preferred sides such as noodles or stir-fried greens.
Notes
- Pressing tofu is essential for removing moisture and ensuring a crispy crust.
- Marinate tofu briefly to enhance flavor without compromising texture.
- Do not overcrowd the skillet during frying to maintain crispiness.
- Use a wire rack rather than paper towels to drain excess oil.
- This recipe can be made gluten free by using dry sherry instead of Shaoxing wine and ensuring all ingredients are gluten free certified.
- For an even crispier texture, deep frying is an option.
- Baking tofu is possible but may result in less crispness unless using high heat and plenty of oil.
- Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or air fryer to retain crispiness.
- Adjust the amount of bird’s eye chiles to control spiciness or omit for a mild flavor.
- Additional vegetables such as bell peppers or onions can be sautéed quickly and served with the tofu.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Cantonese
