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
