If you love the salt and pepper dishes at Chinese restaurants, you’re gonna love this Chinese restaurant-style Crispy Salt and Pepper Tofu!
THE INSPIRATION FOR THIS SALT AND PEPPER TOFU RECIPE
Chinese restaurants serve various salt and pepper dishes — whether it’s salt and pepper pork, squid, fish, and tofu. There’s something about the coated and fried pieces of protein cooked down with all the chiles and aromatics that I can’t get enough of.
Salt and pepper tofu or pork was one those dishes I’ve always loved growing up since it’s so delicious to enjoy as is or served over rice.
I also love to scoop up the crispy pieces of garlic, chilies and peppers to have over my rice.
WHAT IS SALT AND PEPPER TOFU?
These are coated pieces of extra firm tofu cubes cooked to a crisp before being sautéed with an aromatic blend of salt, white pepper, Chinese five spices, garlic, onions, and some chilies for extra spice!
INGREDIENTS YOU’LL NEED
WHAT KIND OF TOFU SHOULD I USE?
For this recipe, I recommend using extra firm tofu for easier handling. Be sure to press your tofu to remove excess moisture and water. I like to slice my tofu into small 1″ pieces since they’re crispier than larger ones.
ONIONS, PEPPERS, CHILES, GARLIC
I used a mix of the following:
- 1 medium onion diced
- 2 tbsp minced garlic from 1 head garlic
- 3 long green chiles I used siling haba
- 3 bird’s eye chilies or other red chiles (optional for spice)
- 1 small green or red bell pepper
- 3 scallions sliced
I love the heat chiles give but don’t want them that hot, especially since I like to eat the small bits of garlic.
So I like to remove the seeds of the chiles and just keep some of them.
The photo below is the version I made by pan-frying the tofu cubes instead of deep-frying. I’ve actually tweaked this recipe last February 5, 2021 to improve some aspects to get better more restaurant-level results.
THE SPICE MIX
The secret here is really the spice mix. It’s a simple mix of basic ingredients, that the tofu absorbs as it cooks.
WHAT’S IN THE SPICE MIX?
It’s a very simple blend of the following ingredients:
- 1/2 tsp sea salt
- 1/4 tsp white or finely ground black pepper
- 1/4 tsp Chinese five spice powder
This dish is called salt and pepper for a reason–it’s a little salty and peppery with some hints of aroma from the Chinese 5 spice mix.
CORN STARCH COATING
Coating the tofu in cornstarch: You can do this in batches!
I usually do 1/3 of the tofu cubes first, fry, and then while the batch is frying, I’ll then coat the next batch. This way the tofu doesn’t absorb too much fo the cornstarch and the start will nicely crisp up in the oil.
If you place all the tofu cubes in the starch at the same time and it sits in the starch and starts to release more liquid, the starch will become sticky and the tofu cubes will tend to stick to one another. You want to avoid this!
If you see the tofu cubes below, some of the tofu were exposed since I had to separate them from one another:
TWO COOKING OPTIONS: DEEP FRYING OR PAN-FRYING
DEEP FRYING
PAN-FRYING
Instead of deep frying the tofu, you can opt to pan fry them which still yielded really crispy tofu.
I basically pan-fried the coated tofu on a non-stick pan with a little oil. These take longer since I’ve had to flip them around to cook each side.
IS DEEP FRYING OR PAN-FRYING BETTER?
In terms of evenly crisp sides, the deep fried ones definitely win. Pan-frying also takes a bit more time because you’ll have to flip the tofu to cook on all sides.
Either way, whatever you prefer–whether its deep-frying or pan-frying, the flavours of this dish really make it so satisfying.
If you’ve got all your tofu cubes cooked to a crisp, it’s time to cook the rest of the ingredients and put everything together to get your Salt and Pepper Tofu!
STIR-FRYING THE SALT AND PEPPER TOFU
In the same pan/wok you used to fry the tofu, add in some oil over high heat. When hot, add in the onions and sauté for 1 minute.
Move to the side of the pan/wok and then add in the garlic.
Leave the garlic to cook over medium high heat until golden brown and crisp. You can add in the chiles and peppers to cook down as well.
When the garlic is golden brown, add in the scallions then mix everything together and leave to cook for 1-2 more minutes until the chiles and onions are cooked.
Over high heat, add in the fried tofu cubes.
Sprinkle 1/2 of the salt and spice mix first.
Mix the tofu well, then sprinkle in the rest.
Taste the tofu and feel free to add more salt, to taste, if needed.
Serve and enjoy immediately while still hot and crisp. Garnish with additional scallions, if desired.
- You’ll want to scoop up those little bits of crispy garlic, onions and chiles, and enjoy it with rice. So good!
Check out the full recipe below!
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You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more
YOU MIGHT LOVE THESE OTHER TOFU RECIPES
Check out my tips on how to store tofu!
- Black Pepper Tofu Steaks
- Tofu “Chicken” Teriyaki
- Korean Spicy Braised Tofu
- Fried ‘Chicken’ and Gravy
- Tofu Katsu
- Nori-Wrapped Tofu in Spicy Sauce
- Maple Hoisin Tofu
Crispy Salt and Pepper Tofu
Ingredients
Tofu
- 17.5 oz extra firm tofu
For Frying
- Neutral oil such as avocado, vegetable, canola, safflower, etc.
Spice Mix For Sprinkling
- 1/2 tsp sea salt
- 1/4 tsp white pepper or finely ground black pepper
- 1/4 tsp Chinese five spice powder
Tofu Coating
- 1/2 cup cornstarch plus 1-2 tbsp more if needed
- 1/2 tsp sea salt
- 1/2 tsp ground white pepper
- 1/4 tsp Chinese five spice powder
For Sautéing
- 2 tbsp neutral oil
- 1 medium red or white onion diced
- 2 tbsp minced garlic from 1 head garlic
- 3 long green chiles I used siling haba
- 3 bird’s eye chilies or other red chiles optional for spice
- 1 small green or red bell pepper
- 3 scallions sliced
- Additional 1/4 tsp sea salt if needed
Instructions
PREPARING THE TOFU
- Drain the excess water from the tofu for 10 to 15 minutes. I like to do this by wrapping them in paper towels and placing them on a flat surface before putting a plate or flat heavy surface on top. You can also opt to use a tofu press.
- Slice the tofu into 1” cubes or other shape of choice. I personally prefer to slice them into small cubes since they’re much crispier in small pieces compared to larger ones.
SPICE MIX FOR SPRINKLING
- Prepare the salt and spices for the spice in a small bowl. Mix well then set aside for later.
BEFORE COATING AND FRYING
- Before you start coating your tofu, heat a large pan or wok over high heat with oil enough to submerge at least half of your tofu. I prefer to completely submerge them in oil to really evenly crisp the sides. If pan-frying, see the steps in the notes below.
- This step is important—you’ll want to make sure your oil is VERY hot before you cook the tofu. I also prefer to coat them right before frying so the tofu doesn’t sit i the starch too long—when it does the tofu starts to release some liquid and dampen the starch, causing it to stick to one another.
COATING AND FRYING THE TOFU (See Pan-Frying Option in Notes Below)
- In a large bowl, mix the cornstarch, salt, pepper, and 5 spice powder.
- Coat the tofu in batches. You can add around 1/3 of the tofu cubes (depending on the size of your pan/wok) into the cornstarch mix. Roll the tofu into the starch until they’re white and well coated well.
- Check the heat of the oil. If you see small bubbles, you can test it out by getting a small piece of tofu. Add it in the oil and if it immediately sizzles very rapidly, it’s good to do! Remember, you’ll want to fry the tofu quickly to get them crisp evenly so the oil has t be very hot.
- Add in the first batch of coated tofu. Make sure not to overcrowd the pieces of tofu so they can all cook well.
- Leave the tofu to cook for 4 to 5 minutes, flipping halfway through as needed, until all sides are cooked through and crisp. You’ll know the cornstarch s cooked through when it dries up and gets firm and crisp. The tofu won’t turn to a golden brown—just a very pale yellow.
- While the first batch of tofu cooks, you can go ahead and add in another batch of tofu cubes into the starch mixture to coat it well.
- When the first batch is done cooking, remove the tofu cubes from the oil. Transfer it to a strainer or cooling rack to cool. Don’t place them on a plate with paper towels since they’ll get soggy. Do not cover them as well.
- Add in the next batch of tofu cubes into the oil. Repeat the coating and frying process for the rest of the tofu—so you’ll repeat this 3 to 4 times depending on the size of your pan/wok.
- Set aside the fried tofu cubes while we sauté the rest of the ingredients. Be sure not to cover the tofu to prevent them from sogging.
- Remove the oil form the wok/pan.
STIR-FRYING
- In the same pan/wok over high heat, add in some oil.
- When hot, add in the onions and sauté for 1 minute.
- Move the onions to the side of the pan/wok and then add in the garlic.
- Leave the garlic to cook over medium high heat until golden brown and crisp for 3 to 4 minutes. You can add in the chiles and peppers to cook down as well.
- When the garlic is golden brown, add in the scallions then mix everything together and leave to cook for 1-2 more minutes until the chiles and onions are cooked.
- Over high heat, add in the fried tofu cubes.
- Sprinkle 1/2 of the salt and spice mix first.
- Mix the tofu well, then sprinkle in the rest.
- Taste the tofu and feel free to add more salt, to taste, if needed.
- Serve and enjoy immediately while still hot and crisp.
- Garnish with additional scallions, if desired. You’ll want to scoop up those little bits of crispy garlic, onions and chiles, and enjoy it with rice. So good!
Notes
Pan-Frying Option:
- Heat a large non-stick pan and enough neutral oil to thinly coat the surface of your pan. Once hot, add in the first batch of tofu. Make sure they’re spaced apart.
- Cook each side of the tofu over medium heat until lightly brown and crisp, around 3-5 minutes on each side. While cooking, you can go ahead and coat the next batch.
- When the first batch is done cooking, remove them from the pan and drain excess oil. Set aside.
- Repeat the coating and pan-frying process for the rest of the tofu.
NUTRITIONAL INFO
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This Post Has 11 Comments
Thank you for this recipe! Made this yesterday and it was soooo good. Just as tasty as eating it at a restaurant, and it really doesn’t take long to make either!
Thank you Kay, glad you liked it!!
Guys this looks delicious with the full pan-fry etc. I must however, recommend you to not dismiss trying this with silken tofu. Because it is wetter, I find it holds a significantly greater amount of the coating mix, ending up with a more enjoyable crust, and more coating means more flavour. One of the waiters at the local chinese restaurant gave away their secret when he told me they use potato starch, rather than corn, and theirs was the best s&p tofu we’d ever had. Of course ours are just as good, now we got their secrets!
Good luck with the site – I shall be making a few of your recipes!
Just made this and it is so delicious. I did not have five spice on hand so I substituted garam masala and it is still really good. Will try the original once I get some five spice from the store
Ooh garam masala sounds amazing with this. Thanks so much for giving it a try! ◡̈
The fact that I’m taking the time to rate this means it was SOOOOO GOOOOOD. Thank you! My son and I just inhaled it. By the time I thought to take a picture, it was already gone. YUM! Pinned and saved to my faves. 😍
YAAAY so so happy to hear this!! And thank you for also taking the time to leave a review, means a lot and really helps me out too! Appreciate it a lot!!
I’ve always loved this dish but never knew how easy it can be made at home! I’ve had a version of this dish made with egg tofu and loved it and will try next time! Thank you for the wonderful recipe.
So happy you liked it! Thanks Marie! ◡̈
I just made it and I love it. I didn’t have fresh chilli so I used dried chillies + sichuan peppercorns. Overall it came out a bit too dry, probably because i was using frozen tofu puffs, but I made some chinese curry sauce I had inna bucket (Goldfish brand) and it’s perfect for me. Totally hit all the right spots and craving for my favourite takeaway. Thank you
Thanks Klaudia! Using tofu puffs would yield a drier texture definitely but I’m glad you got to have it with some curry too! ◡̈