Salt and Pepper Tofu
Firm tofu tossed in cornstarch, seared until crisp, then stir-fried with garlic, chili, scallions and five-spice. Four servings, 15 minutes to prep, 20 to cook.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 3 tbsp
- 4 tbsp
- 3 cloves
- 1 tsp
- 1 tsp
- ½ tsp
Process
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Press the firm tofu for 15 minutes to remove excess water, then cut into 2 cm cubes. Pat dry with paper towels.
In a bowl, combine the cornstarch, salt, black pepper, and five-spice powder. Mix well.
Add the tofu cubes to the cornstarch mixture and toss gently until each piece is evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the tofu cubes in a single layer, working in batches if needed. Fry for 3–4 minutes per side until golden and crispy. Remove and drain on paper towels.
In the same skillet, leave about 1 tablespoon of oil. Add the garlic, red chili, and the white parts of the scallions. Sauté over medium heat for 30 seconds until fragrant.
Return the fried tofu to the skillet. Toss everything together for 1–2 minutes until the tofu is well coated with the aromatics.
Garnish with the green parts of the scallions and serve immediately.
Kitchen notes
Kitchen notes
- The biggest mistake is not pressing the tofu long enough; 15 minutes is the minimum, but 30 minutes with a weighted plate yields even crispier results.
- For the crispiest crust, ensure the oil is shimmering and a tofu cube sizzles immediately when added; if it doesn't, wait another minute.
- Fry the tofu in a single layer without crowding; if the pan is too full, the temperature drops and the cubes steam instead of crisping.
- Add the aromatics for only 30 seconds; garlic burns quickly and turns bitter, so have the tofu ready to return to the pan immediately.
Substitutions
- firm tofu→extra-firm tofu or pressed super-firm tofu
- cornstarch→potato starch or arrowroot powder
- five-spice powder→a mix of ground star anise, cinnamon, and cloves
- vegetable oil→peanut oil or avocado oil
Storage & reheating
Store leftover salt and pepper tofu in an airtight container in the refrigerator for up to 3 days. For freezing, spread the fried tofu cubes on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 2 months; do not freeze after tossing with aromatics. To reheat, place the tofu on a baking sheet in a preheated oven at 200°C (400°F) for 8-10 minutes, or until hot and crispy. Avoid microwaving, as it will make the tofu soggy.
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FAQ
The questions we get asked most
Why did my salt and pepper tofu turn out soggy?
Sogginess usually happens because the tofu wasn't pressed enough or the oil wasn't hot enough. Press the tofu for at least 15 minutes and ensure the oil is shimmering before adding the cubes. Also, don't overcrowd the pan; fry in batches if necessary.
Can I use a different type of tofu?
Yes, but firm or extra-firm tofu works best because it holds its shape and crisps up well. Silken tofu is too soft and will fall apart. If using medium tofu, press it longer and handle gently.
Can I make this dish ahead of time?
You can press and cube the tofu up to a day ahead and store it in the refrigerator. The fried tofu can be made a few hours ahead and reheated in a 200°C oven for 5-7 minutes. However, it's best to toss with the aromatics just before serving to keep the texture crispy.
How do I know when the tofu is done frying?
The tofu is done when all sides are golden brown and crispy, and it feels firm to the touch. It should take about 3-4 minutes per side over medium-high heat. If it's still pale, increase the heat slightly and fry a bit longer.
Can I use canned or frozen tofu?
Canned tofu is not recommended as it is usually packed in water and has a soft texture. Frozen tofu can be used; after thawing, it becomes spongier and absorbs marinades well, but for this recipe, fresh firm tofu gives the best crispy result.
Why did my tofu stick to the pan?
Sticking often happens if the pan isn't hot enough or if the tofu wasn't patted dry before coating. Make sure the oil is hot and the tofu pieces are dry. Using a non-stick skillet or a well-seasoned cast-iron pan can also help.
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