Print

Salt and Pepper Tofu Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 18 reviews

Salt and Pepper Tofu is a crispy, flavorful stir-fried dish featuring golden fried tofu cubes tossed with a savory blend of spices, sweet peppers, garlic, and green onions. Perfect as a vegetarian main course or appetizer, it delivers a delightful combination of textures and bold seasoning inspired by classic Chinese cooking.

Ingredients

Tofu

  • 1 lb firm tofu drained and pat dry cut into cubes
  • 1 large egg beaten
  • 1 cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon white pepper

Stir Fry

  • 3 stalks green onion whites and greens separated
  • 2 sweet peppers diced
  • 1 chili pepper thinly sliced (optional)
  • 5 cloves garlic minced
  • 4-5 cups vegetable oil for frying

Salt and Pepper Seasoning

  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon brown sugar
  • ¼ teaspoon five spice powder

Instructions

  1. Prepare the tofu and seasoning mixture. Drain the tofu and cut into 1.5-inch cubes. In a small mixing bowl, combine salt, white pepper, garlic powder, brown sugar, and five-spice powder; set this seasoning mixture aside.
  2. Poach the tofu. In a medium pot, fill halfway with water and add 1 teaspoon salt. Bring to a boil over high heat, then add tofu cubes. Lower heat to medium-low and cook for about 5 minutes. Carefully scoop tofu out and place in an even layer on a paper towel-lined baking sheet. Gently pat tofu dry completely to remove excess moisture.
  3. Heat the frying oil. In a large heavy-bottomed pot or wok, heat 4-5 cups of vegetable oil until it reaches 375°F (190°C). Prepare a wire rack over a paper towel-lined baking sheet for draining the fried tofu.
  4. Prepare dredging mixtures. In one mixing bowl, combine cornstarch, ½ teaspoon salt, and ½ teaspoon white pepper. In a separate bowl, beat the egg and set aside.
  5. Dredge the tofu cubes. Toss tofu cubes gently in the beaten egg to coat, shaking off excess egg. Then dredge tofu in the cornstarch mixture until evenly coated. Place coated tofu cubes on the wire rack to remove excess coating.
  6. Fry the tofu. Working in batches to avoid overcrowding, gently add tofu cubes to the hot oil. Avoid moving them for at least 30 seconds to prevent sticking. Fry for about 4-5 minutes, flipping halfway through, until all sides are golden brown. Use a spider strainer to remove tofu and drain on the wire rack. Maintain oil temperature at 350-375°F during frying.
  7. Stir fry the vegetables and tofu. In a large wok, heat 2 tablespoons of oil over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add diced sweet peppers, sliced chili pepper (if using), and white parts of green onions. Stir fry for 1 minute. Add fried tofu and sprinkle the seasoning mixture over the top. Toss everything together until evenly combined and heated through.
  8. Serve. Garnish with the green parts of the green onions. Serve immediately with steamed rice and enjoy.

Notes

  • Patting the tofu dry thoroughly after poaching helps ensure crispier fried tofu.
  • You can omit the chili pepper for a milder version or substitute with a milder pepper.
  • Maintain the oil temperature closely for even frying and to prevent soggy tofu.
  • If you want to keep this dish vegan, substitute the egg with a flaxseed or cornstarch slurry to coat the tofu.
  • Use firm or extra-firm tofu to prevent breakage during cooking.

Find it online: https://mealsbykate.com/salt-and-pepper-tofu-recipe/