Crispy Salt and Pepper Tofu

Short Description

Crisply fried tofu cubes coated in a spiced cornstarch mix, then stir-fried with garlic, chilies, onions, and scallions for a crunchy, bold-flavored vegan dish—a perfect match for steamed rice.

Why You’ll Love This Recipe

• Tofu fried to a light, crisp coating without heavy oil absorption
• Bold seasoning with Chinese five-spice, garlic, and pepper for complex flavor
• Stir-fried with aromatics for depth and balanced heat from chilies
• Perfectly customizable and ideal for serving over rice or as a flavorful side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tofu and Coating

• 17.5 oz extra-firm tofu, well-drained and cubed (~1″ size)
• ½ cup cornstarch (add 1–2 Tbsp extra if needed)
• ½ tsp sea salt
• ½ tsp ground white pepper
• ¼ tsp Chinese five-spice powder

Spice Mix for Sprinkling

• ½ tsp sea salt
• ¼ tsp ground white or black pepper
• ¼ tsp Chinese five-spice powder

For Frying

• Neutral oil (avocado, vegetable, canola, safflower, etc.)

Stir-Fry Aromatics

• 2 Tbsp neutral oil
• 1 medium onion (red or white) on diced
• 2 Tbsp minced garlic (about 1 head)
• 3 long green chilies (e.g. siling haba)
• 3 bird’s eye chilies or other red chilies, optional (for extra heat)
• 1 small bell pepper (green or red), chopped
• 3 scallions, sliced
• Additional ¼ tsp sea salt (if needed)

Directions

Preparing the Tofu

1. Drain tofu for 10–15 minutes by wrapping in paper towels and pressing gently, or use a tofu press.
2. Cut tofu into ~1″ cubes—smaller pieces crisp up better.

Spice Mix

3. In a small bowl, combine the salt, pepper, and five-spice powder for sprinkling later. Set aside.

Coating and Frying

4. Heat oil in a deep pan or wok over high heat—it should be hot enough to sizzle tofu immediately.
5. In a bowl, mix cornstarch, salt, pepper, and five-spice.
6. Coat tofu cubes in batches, tossing in the starch mix until fully covered.
7. Fry tofu in batches, avoiding overcrowding. Cook 4–5 minutes, flipping halfway, until coating is firm and pale yellow.
8. Transfer tofu to a strainer or cooling rack to drain; do not cover. Repeat until all tofu is fried.

Stir-Fry Components

9. Drain excess oil from the pan/wok. Add 2 Tbsp neutral oil over high heat.
10. Add diced onion and sauté ~1 minute.
11. Push onions aside; add garlic and stir-fry over medium-high heat until golden brown (~3–4 minutes).
12. Add chilies and bell pepper; stir until softened.
13. Mix in scallions; cook another 1–2 minutes.

Final Assembly

14. Add fried tofu to the pan. Sprinkle half of the reserved spice mix over tofu, stir well, then add the rest.
15. Taste and adjust salt if needed. Toss well to coat.
16. Remove from heat and serve immediately—hot and crisp.

Servings And Timing

• Serves 3–4, depending on portion size
• Prep time: ~15 minutes (draining and cubing tofu, prep aromatics)
• Frying tofu: ~20 minutes (in batches)
• Stir-fry time: ~8–10 minutes
• Total time: ~45 minutes

Variations

• Pan-frying option: Use less oil and shallow-fry tofu; crispness may be slightly less.
• Heat level: Increase bird’s eye chilies or use Szechuan peppercorn for numbing spice.
• Additional veggies: Add snap peas, baby corn, carrots, or mushrooms to stir-fry.
• Sauce addition: Toss in splash of soy sauce, rice vinegar, or chili crisp for extra flavor.
• Make it vegan: This dish is already vegan—ensure oil and spices are plant-based.

Storage/Reheating

• Storage: Keep tofu and stir-fry separately in airtight containers in the fridge for up to 2 days.
• Reheating: Reheat tofu in a dry skillet over medium heat until crisp again. Warm the stir-fry separately and combine when hot (don’t microwave assembled dish).

FAQs

How Do I Prevent Tofu From Becoming Soggy?

Fry when oil is very hot and drain on a rack—not paper towels. Keep tofu uncovered until ready to serve.

Can I Use Other Tofu Types?

Extra-firm works best; firm tofu is okay if drained well, but softer kinds may crumble.

What If I Don’t Have Five-Spice Powder?

You can omit or substitute with a small pinch of cinnamon, star anise, or ground cloves.

Can I Prepare This Ahead of Time?

You can fry tofu in advance and store it separately. Stir-fry aromatics fresh before serving, then toss the two components together.

How Spicy Is This Dish?

Moderately spicy depending on chilies used. Skip red chilies to keep milder.

Can I Skip the Bell Pepper?

Yes—omit or substitute with other crisp vegetables like snap peas or green beans.

How Do I Keep the Garlic Crispy?

Don’t cook garlic on too high heat—medium-high ensures it crisps without burning. Remove tofu right after to keep crispy.

Can I Freeze This Dish?

Fried tofu can be frozen separately in a single layer. Reheat in a skillet for best texture.

What Should I Serve With This Dish?

Steamed rice is ideal, plus pickled vegetables or simple green salad to complement flavors.

Conclusion

This crispy salt and pepper tofu delivers crunchy, lightly spiced tofu with aromatic garlic, chilies, and scallions—a delicious vegan friendly dish. Great over rice and perfect for customizing your heat and vegetable combos. Serve hot for maximum crunch!

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