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Prep 10 minutesmins
Cook 20 minutesmins
Total 30 minutesmins
Salt and pepper tofu is a savory stir-fried Chinese tofu dish made with firm tofu deep-fried to golden perfection and then tossed with a salt and pepper seasoning blend that comes together in under 30 minutes.
This crispy salt and pepper tofu is an incredibly delicious, easy dinner recipe to make for your busy weeknights with simple pantry staple ingredients. You can make this better than Chinese takeout salt and pepper tofu in under 30 minutes!
Salt and pepper tofu, also known as jiฤo yรกn dรฒu fรน (ๆค็่ฑ่ ), is a savory Chinese dish made by coating cubes of firm tofu in seasoned cornstarch and then frying them until crispy, before tossing them in a mixture of salt, pepper, garlic powder, brown sugar, and five-spice powder. This Chinese tofu dish is commonly found in Chinese restaurants. Salt pepper tofu can be served as an appetizer, a snack, for lunch, or dinner if paired with rice.
Ingredients
You can find all the ingredients for this salt pepper tofu recipe at your local grocery store. Full measurements and links to all the ingredients I used are listed in the recipe card below.
Tofu
Firm Tofu: firm tofu or extra-firm tofu is ideal because it holds its shape when frying. Softer forms of tofu may crumble and break apart. I also use firm tofu for braising, like in Korean braised tofu (dubu jorim) or in soups, like in hot and sour soup.
Egg: binds the tofu to the cornstarch, creating a golden brown, crispy crust around the tofu.
Cornstarch: is ideal for coating because it yields a crispy, thin outer fried coating for the crispy salt and pepper tofu.
Salt and White Pepper: adds another layer of salt and pepper flavor to the dish.
Stir Fry
Green Onion: add a mild onion flavor with subtle garlic notes to the tofu.
Sweet Pepper: add a mildly sweet flavor to the stir fry.
Chili Pepper: add fresh chili peppers for added heat.
Garlic: garlic adds a rich garlicky aromatic flavor.
Neutral Oil: neutral oil for frying the tofu. Make sure to use a neutral-flavored oil with a high smoke point like vegetable oil, canola oil, or peanut oil.
Salt and PepperSeasoning
Salt and White Pepper: the main seasonings.
Garlic Powder: adds a savory aromatic garlic flavor.
Brown Sugar: adds a hint of sweetness for balance.
Chinese Five Spice: adds a unique layer of flavors that is sweet, earthy, spicy, and aromatic.
Substitutions and Additions
Substitutions
Gluten-free cornstarch: for gluten-free salt and pepper fried tofu, use gluten-free cornstarch.
Spices: you can experiment with a variety of spices and seasonings such as Sichuan peppercorns, black pepper, onion powder, garlic salt, etc.
Additions
Vegetables: snap peas, broccoli, and mushrooms, etc.
Aromatics: onions, shallots, and/or ginger for more layers of flavor.
Here are the recipe instructions for how to make this salt and pepper tofu recipe.
Drain the tofu and cut it into 1.5-inch cubes. In a small mixing bowl, mix the salt, white pepper, garlic powder, brown sugar, and five-spice powder.
In a medium pot, fill halfway with water, 1 teaspoon of salt, and bring to a boil over high heat. Then add the tofu, lower the heat to medium-low, and cook for about 5 minutes. Then, scoop the tofu out and place it on an even layer on a baking sheet lined with paper towels. Pat to dry.
In a large pot or wok, heat enough oil to cover about 1/2-1 inch of the pot until it reaches 375ยฐF (190ยฐC). Prepare a wire rack with a baking sheet underneath.
In a mixing bowl, add the cornstarch, salt, and white pepper and mix. In a separate large bowl, beat the egg.
Dredge the tofu in the egg mixture, then in the cornstarch mixture, shaking off any excess.
Working in batches to prevent overcrowding, gently place the tofu into the hot oil. Fry for about 4-5 minutes, flipping halfway, until all sides are lightly golden brown. Remove and drain on a wire rack.
In a large wok, heat two tablespoons of oil over medium-high heat. Add the minced garlic for 30 seconds. Then add the bell peppers, chili pepper, and white part of the green onions, and cook for 1 minute. Lastly, add the tofu and the seasoning mixture and toss until combined.
Expert Tips
Drain the tofu. Drain the tofu by placing the tofu on a paper towel-lined plate and placing another paper towel-lined plate on top for at least 5-10 minutes.
Cut the tofu uniformly. To ensure even cooking and a consistent texture.
Fry the tofu at 375ยฐF (190ยฐC). Use a thermometer to measure the temperature of the oil. This will ensure a crispy, not oily texture.
Fry in batches. To prevent overcrowding and lowering the oil temperature too drastically fry the tofu cubes in batches.
Drain over a wire rack. Place the fried tofu on a baking sheet topped with a wire rack to drain any excess oil and cool slightly for an extra-crispy texture.
For extra crispy tofu, double fry. If the texture of your tofu is not crisp enough after 4-5 minutes. Remove the tofu and bring the oil back up to at least 375ยฐF and then double fry the tofu for an additional minute for extra crispy tofu.
Storage Instructions
This Chinese salt and pepper tofu recipe is best served immediately. However, you can store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: You can reheat the crispy salt pepper tofu in the oven, air fryer, or on a skillet until warm. For the crispiest option, use the air fryer.
FAQ
What type of tofu should I use?
Firm or extra firm tofu will work best for this salt pepper tofu recipe since it will hold its shape well when fried.
How do I reheat salt and pepper tofu?
You can either reheat the salt and pepper in the oven (350 F), air fryer (350 F), or on a skillet over medium-high heat.
How do I get extra crispy tofu?
If your tofu is not crispy enough, your oil may not be hot enough, or you are overcrowding your pan. For extra crispy tofu, double-fry the tofu. Fry the tofu for 4-5 minutes, then remove it and bring the oil back up to at least 375ยฐF. Double-fry the tofu for an additional minute for extra-crispy tofu.
Salt and pepper tofu is a savory stir-fried Chinese dish made with firm tofu fried to golden perfection and then tossed with a salt and pepper seasoning blend that comes together in under 30 minutes.
Prepare the tofu and seasoning mixture. Drain the tofu and cut into 1.5-inch cubes. In a small mixing bowl, mix the salt, white pepper, garlic powder, brown sugar, and five-spice powder. Set aside.
Cook the tofu. In a medium pot, add fill halfway with water, add 1 teaspoon of salt, and bring to a boil over high heat. Then add the tofu, lower the heat to medium-low, and cook for about 5 minutes. Then carefully scoop the tofu out and place in an even layer on a baking sheet lined with paper towel. Gently pat to dry completely.
Heat the oil. In a large heavy-bottomed pot or wok, heat enough oil to cover about 1/2-1 inch of the pot until it reaches 375ยฐF (190ยฐC). Prepare a wire rack with a paper towel-lined baking sheet underneath.
Prepare the dredging bowls. In a mixing bowl, add the cornstarch, salt, and white pepper and mix until combined. In a separate mixing bowl, beat the egg and set aside.
Dredge the tofu. Transfer the tofu cubes to the egg bowl and gently mix to coat. Then working in batches, shake off any excess egg and place the tofu cubes in the cornstarch mixture until evenly coated. Place on the wire rack to dust off any excess.
Fry the tofu. Working in batches to prevent overcrowding, gently place the tofu into the hot oil. Avoid moving the tofu for at least 30 seconds before moving them to prevent them from sticking together. Fry for about 4-5 minutes flipping halfway until all sides are golden brown and carefully remove the tofu with a spider strainer and drain on the wire rack. Make sure to maintain the oil temperature at 350-375 degrees F.
Stir fry. In a large wok, heat 2 tablespoons of oil over medium-high heat. Add the minced garlic and cook for 30 seconds. Then add the sweet peppers, chili pepper, and white part of the green onions and cook for 1 minute while stirring. Then add the tofu, sprinkle the seasoning mixture, and toss until combined.
Serve. Garnish with green onions, and serve with a bowl of steamed rice and enjoy!
Droolingโฆcant wait to try on the recipe