Salt and Pepper 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.

Course Appetizer, Appetizer & Sides, Dinner, Lunch, Lunch & Dinner, Main Course

Cuisine Chinese

Keyword crispy salt and pepper tofu, salt and pepper fried tofu, salt and pepper tofu recipe, salt pepper tofu

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 2310kcal

Author Megan

Equipment

Ingredients

Tofu

1 lb firm tofu drained and pat dry cut into cubes
1 large egg beaten
1 cup cornstarch
½ teaspoon salt
½ teaspoon white pepper

Stir Fry

3 stalks green onion whites and greens separated
2 sweet peppers diced
1 chili pepper thinly sliced (optional)
5 cloves garlic minced
4-5 cups vegetable oil for frying

Salt and Pepper Seasoning

½ teaspoon salt
½ teaspoon white pepper
½ teaspoon garlic powder
½ teaspoon brown sugar
¼ teaspoon five spice powder

Instructions

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 375°F (190°C). 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!

Notes

See the Expert Tips Section for more guidance.

Nutrition