Salt and Pepper Tofu
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 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!
Servings: 4
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!
Video
Notes
Use the Right Tofu Type - Opt for extra-firm tofu for this dish. Extra-firm tofu has higher protein content and a firmer texture, which makes it ideal for frying. The firmness helps the tofu hold its shape and prevents it from becoming mushy.
Chili Peppers Tips - Make sure to wash your hands well after handling the jalapeno and serrano peppers - the Capsaicin inside the peppers can irritate your skin. Do NOT touch your eyes! Substitute with red or green bell peppers if you are sensitive to spice. If you want more spice, use diced Serrano or Thai chili peppers.
Pat Dry the Tofu - Pat dry the tofu twice when making Salt and Pepper Tofu - first as soon as it is out of the package, and again once the tofu is cut into 1 inch cubes. Patting dry the tofu twice will help remove as much moisture as possible, which will help the tofu stay crispy during the cooking process.
Cornstarch Coating - When coating the tofu cubes in cornstarch, make sure to thoroughly coat each piece so there are no bald spots - this will make all of your Salt and Pepper Tofu cubes crispy! However, shake off any excess cornstarch - excessive cornstarch will create a thick, pasty coating. More is not better in this case!
Use a Thermometer - 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.
Avoid Overcrowding - 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.
Air Fryer Instructions - Follow the recipe through steps 1 through 4. Lay the dredged pieces of tofu onto your air fryer basket, then spray generously with a neutral oil spray such as avocado oil, vegetable oil, or canola oil. Air fry the tofu pieces at 375F for 10-12 minutes. Give them a flip and air fry for another 5 minutes until they're super crispy. The time may need to be adjusted depending on the strength of your air fryer, so be sure to check the tofu throughout the air frying process to ensure they come out to a crisp golden brown! Finally, follow step 6 in the recipe and serve!
Storage and Reheating Tips - Store any leftover Salt and Pepper Tofu in an airtight container in the refrigerator for up to 3-4 days. Refrigerating will change the crispy texture of the Salt and Pepper Tofu. I like to use the air fryer to reheat any leftovers and regain some of the crispiness. Reheat them at 375°F for 6-8 minutes until the tofu cubes are crispy and hot!
Nutrition
Calories: 156kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 640mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 1mg
