Salt and Pepper Tofu
May 30, 2023
Appetizers Chinese Recipes Sides Tofu Vegetarian
Salt and Pepper Tofu are super crispy and a staple Chinese restaurant dish! The tofu are seasoned and quickly fried until crispy and tossed with scallions, chilis, and garlic with a salt and white pepper seasoning mix! This is a great recipe for those who are vegetarian or looking to incorporate more tofu at the dinner table – see below for the full detailed recipe!
Check out the Salt and Pepper Tofu recipe video below!
Ingredients You’ll Need to Make Salt and Pepper Tofu
Luckily, you won’t need many ingredients to create this incredible side dish! These are probably items you already have in your pantry. Here is what you’ll need:
- 1 lb firm or extra firm tofu drained and pat dry
- 1 egg
- 1 cup cornstarch plus 2 tbsp
- 1 red chili I used fresno, de-seeded, chopped
- 1 green chili I used jalapeno, de-seeded, chopped
- 3 scallions chopped, whites and greens separated
- 4 cloves garlic chopped
- Seasoning Mixture
- 1 tsp kosher salt
- 1 tsp white pepper
- 1/2 tsp sugar
- 1/4 tsp MSG or chicken bouillon powder
INGREDIENTS TIPS
TOFU
Ensure you use firm or extra firm tofu for this recipe. You will want to avoid soft tofu as it will not hold up its shape when frying.
GARLIC
I give them a fine mince – we do not want to brown the garlic; we only want to release the aroma into the green beans.
NEUTRAL OIL
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
RECIPE TIPS
FRYING IN OIL
- TEMPERATURE IS KEY
- Do not let your frying oil drop below 350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 350F, fry your tofu in batches. Frying at a low temperature will result in too much moisture (AKA SOGGY & OILY!)
- TIME IS KEY
- Make sure to cook them in oil for 2-3 minutes MAX – if you cook them for longer than that, they will also become soggy & oily. 🙁
Tips for the Best Salt and Pepper Tofu:
- Use firm or extra-firm tofu: These types of tofu have a higher protein content and a firmer texture, which makes them ideal for frying. The firmness helps the tofu hold its shape and prevents it from becoming mushy.
- Blanching the tofu: Blanching the tofu briefly in boiling water helps to remove any residual flavors, soften the tofu slightly, and improve its ability to absorb seasonings. Be sure to drain and dry the tofu thoroughly after blanching to remove excess moisture.
- Cornstarch coating: Coating the tofu cubes in cornstarch before frying helps create a crispy exterior. Make sure to fully coat each piece with cornstarch, shaking off any excess, for a satisfying crunch.
- Maintain the oil temperature: When frying the tofu, it’s crucial to maintain the oil temperature around 375°F (190°C). Using a thermometer can help ensure the oil remains hot enough for the tofu to fry properly and develop a golden-brown crust.
- Fry in batches: Avoid overcrowding the pan when frying the tofu. Fry in small batches to ensure even cooking and prevent the oil temperature from dropping too much. Overcrowding can lead to uneven browning and soggy tofu.
By following these tips, you’ll be able to create a fantastic Salt and Pepper Tofu dish that’s bursting with flavor and has the perfect crispy texture. Enjoy experimenting and making this delightful recipe your own!
If you liked this Salt and Pepper Tofu recipe, check out some of the most vegetable recipes on the blog!
Salt and Pepper Tofu
Ingredients
- 1 lb firm or extra firm tofu drained and pat dry
- 1 egg
- 1 cup cornstarch plus 2 tbsp
- 1 red chili I used fresno, de-seeded, chopped
- 1 green chili I used jalapeno, de-seeded, chopped
- 3 scallions chopped, whites and greens separated
- 4 cloves garlic chopped
Seasoning Mixture
- 1 tsp kosher salt
- 1 tsp white pepper
- 1/2 tsp sugar
- 1/4 tsp msg
Instructions
- Remove the block of firm tofu from the package, drain well, and pat dry. Cut lengthwise in half then in the opposite direction to form 2" cubes.
- Bring a pot of water to a boil and season with a tablespoon of kosher salt. Add tofu to the boiling water, cover and turn the heat to low. Blanch for 5 minutes then drain. Pat the tofu cubes completely dry.
- In a bowl, add the tofu cubes and season with salt, pepper, and 2 tbsp of cornstarch.
- Mix in a beaten egg to cover the tofu and mix. Dust the tofu cubes in a plate of cornstarch until fully coated.
- Fry the tofu cubes at 375F for 2-3 minutes until golden brown. If necessary, fry them in batches so the oil doesn't drop below 350F. Remove and drain well on a wire rack or paper towel.
- In a separate pan, add 1 tbsp of neutral oil over medium high heat and add garlic and scallion whites. Sauté for 30 seconds until fragrant, then add the red and green chilis and saute for another minute. Add back the tofu and seasoning mixture and toss until well coated throughout. Garnish with scallion greens and enjoy!
This came out perfect! I was very low on cornstarch, so I substituted arrowroot powder and I feel that actually allowed more of the flavor of the red and green peppers to come through. I also used jalapeño and Fresno peppers, and I added one habanero for some extra heat. I used avocado as my neutral oil and it was just right. Serve with sticky rice for a balancing sweetness to the salty spicy tofu and it’s a home run!