Description

Experience the perfect balance of crispy texture and bold flavor with this Crispy Salt and Pepper Tofu recipe. This dish features firm tofu cubes, coated in a seasoned cornstarch batter, fried to golden perfection, and tossed with fragrant garlic, chili peppers, and fresh green onions. A harmonious blend of salt, white pepper, five-spice, and a hint of sweetness makes this tofu a delightful protein-packed vegan option that’s bursting with flavor. Perfect as a snack or a main served over steamed rice, this recipe is quick and satisfying for any tofu lover.

Ingredients

Scale

Tofu and Coating

1 lb firm tofu
1 large egg
1 cup cornstarch
½ teaspoon salt
½ teaspoon white pepper

Seasoning Mix

½ teaspoon garlic powder
½ teaspoon brown sugar
¼ teaspoon five-spice powder
1 teaspoon salt (for boiling water)

Aromatics and Garnish

5 cloves garlic, minced
3 stalks green onion, sliced (separate tops for garnish)
1 chili pepper, sliced (optional)

Cooking Oil

4-5 cups vegetable oil (for frying)
2 tablespoons vegetable oil (for stir-frying)

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Instructions

Prepare the tofu: Drain the firm tofu carefully and cut it into 1.5-inch cubes for even cooking. In a small bowl, mix together the salt, white pepper, garlic powder, brown sugar, and five-spice powder to create the seasoning blend for later use.
Cook the tofu: Bring a pot of water to a boil and add 1 teaspoon of salt. Gently add the tofu cubes and boil for 5 minutes to help firm up the texture. Remove the tofu and pat dry thoroughly with paper towels to remove excess moisture.
Heat the oil: Fill a deep pot with 4-5 cups of vegetable oil and heat it to 375°F (190°C). Set up a wire rack over a baking sheet nearby to drain the fried tofu and keep it crispy.
Prepare dredging bowls: In one bowl, combine the cornstarch, salt, and white pepper. In a separate bowl, beat the egg until smooth.
Dredge the tofu: Coat each tofu cube first in beaten egg, then roll it in the cornstarch mixture, making sure it is fully covered. Allow any excess coating to fall off before frying.
Fry the tofu: Carefully drop tofu cubes into the hot oil in batches, frying for 4-5 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them and place them on the prepared wire rack to drain.
Stir-fry aromatics: In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and sauté until fragrant. Toss in the sliced chili pepper (if using) and the sliced green onions and stir-fry briefly to release their flavors.
Combine and season: Add the fried tofu to the wok with the aromatic mixture and sprinkle the prepared seasoning mix over everything. Toss gently but thoroughly to coat the tofu evenly with the spice blend and heat through.
Serve: Transfer the crispy salt and pepper tofu to a serving dish, garnish with green onion tops for freshness, and serve hot alongside steamed rice for a complete and satisfying meal.

Notes

For a vegan version, substitute the egg with a flax egg or water slurry to help the cornstarch adhere.
Ensure tofu is patted very dry for maximum crispiness when frying.
Adjust chili peppers according to your heat preference or omit for a milder dish.
Use a thermometer to maintain correct oil temperature for even frying and to avoid sogginess.
Double frying tofu can increase crispness but is optional for this recipe.
Serve immediately for best texture; leftovers may be reheated in a hot oven or air fryer to regain crispiness.