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Salt and Pepper Tofu: Chinese-inspired salt and pepper tofu — Vegan Recipes recipe | AfoodrinkVegan Recipes

Salt and Pepper Tofu

Crisp-edged tofu gets tossed with garlic, scallions, chile, and a punchy salt-and-pepper seasoning. It is simple enough for a weeknight and lively enough to serve as a shared appetizer.

Total time
40 min
Yield
4 servings
Difficulty
Easy

Prep 25mCook 15mChinese-inspiredVegan Recipes

Salt and pepper tofu is all about contrast: hot, crisp tofu cubes with a tender middle, plus a quick stir-fry of garlic, scallions, and fresh chile. The seasoning is direct and savory, with white pepper bringing that familiar restaurant-style aroma.

This version is pan-fried instead of deep-fried, so you need less oil and no special equipment. A light cornstarch coating helps the tofu brown and crackle at the edges.

Serve it right away while the coating is crisp. It works as a vegan main with rice and greens, or as a snack-style dish for the center of the table.

01What you'll need

Ingredients

11 items · 4 servings

  • 1 (14-ounce) block extra-firm tofu, drained
  • 3 tablespoons cornstarch
  • 3/4 teaspoon fine sea salt, divided
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons neutral oil, such as canola, grapeseed, or avocado oil
  • 3 garlic cloves, finely chopped
  • 1 small jalapeño or serrano chile, thinly sliced, seeds removed for less heat
  • 3 scallions, thinly sliced, white and green parts separated
  • 1/2 red bell pepper, finely diced
  • 1 teaspoon toasted sesame oil

02How to make it

Step-by-step

  1. 1. Press the tofu

    Wrap the tofu in a clean kitchen towel or paper towels. Set it on a plate, then place a small pan or a few cans on top. Let it press for 15 to 20 minutes. Pressing removes extra water, which helps the tofu brown instead of steam.

  2. 2. Cut the tofu

    Unwrap the tofu and pat it dry again. Cut it into 1-inch cubes. Try to keep the pieces close in size so they cook at the same speed.

  3. 3. Mix the seasoning

    In a small bowl, stir together 1/2 teaspoon of the salt, the white pepper, and the black pepper. Set this near the stove. The cooking moves quickly once the tofu is fried.

  4. 4. Coat the tofu

    Add the cornstarch and the remaining 1/4 teaspoon salt to a medium bowl. Add the tofu cubes and toss gently until all sides are lightly coated. Shake off any thick clumps of cornstarch.

  5. 5. Pan-fry the tofu

    Heat the neutral oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When the oil shimmers, add the tofu in a single layer. Cook for 8 to 10 minutes, turning every couple of minutes, until golden on several sides. Transfer the tofu to a plate.

  6. 6. Cook the aromatics

    Pour off excess oil if the pan looks very oily, leaving about 1 teaspoon behind. Reduce the heat to medium. Add the garlic, chile, scallion whites, and bell pepper. Stir for 30 to 60 seconds, just until fragrant. Do not let the garlic brown too much, or it can taste bitter.

  7. 7. Toss and season

    Return the tofu to the skillet. Sprinkle the salt-and-pepper mixture over the top and toss gently for 30 seconds, coating the tofu with the aromatics. Drizzle with the toasted sesame oil.

  8. 8. Serve right away

    Turn off the heat and scatter the scallion greens over the tofu. Serve hot, while the coating is still crisp, with steamed rice, noodles, or stir-fried vegetables.

03From our kitchen

Cook's tips

  • Make-ahead: You can press and cube the tofu up to 1 day ahead. Store it covered in the refrigerator, then pat it dry before coating with cornstarch.
  • Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. The tofu will soften as it sits, but it will still taste good.
  • Reheating: Reheat in a dry skillet over medium heat or in an air fryer at 350°F for 4 to 6 minutes. A microwave works, but the coating will not be crisp.
  • Tofu swap: Extra-firm tofu is easiest here. Firm tofu also works, but press it well and turn it gently because it can break.
  • Pepper note: White pepper has a sharper, earthy flavor that is classic in many salt-and-pepper dishes. If you only have black pepper, use 1 1/2 teaspoons black pepper total.
  • Heat level: Use jalapeño for mild to medium heat, serrano for more heat, or skip the chile for a gentler version. A pinch of crushed red pepper also works.

Cook's note

Nutrition is calculated with calcium-set extra-firm tofu and all of the listed oil. Tofu brands vary a lot, especially in calcium and sodium, so the numbers may shift depending on the package you buy.

04Frequently asked

Questions & answers

Can I bake the tofu instead of pan-frying it?

Yes. Toss the coated tofu with 1 1/2 tablespoons of the neutral oil, spread it on a parchment-lined sheet pan, and bake at 425°F for 25 to 30 minutes, turning once. Stir-fry the aromatics separately, then toss everything together.

Can I make salt and pepper tofu without cornstarch?

You can, but the tofu will not be as crisp. Potato starch is the closest swap. All-purpose flour works in a pinch, though it browns more heavily and gives a softer crust.

Why did my tofu stick to the pan?

The pan may not have been hot enough, or the tofu may have been moved too soon. Use a nonstick skillet or well-seasoned cast iron, let the oil shimmer before adding tofu, and give each side time to form a crust before turning.

Is this dish very spicy?

It is peppery more than fiery. The white and black pepper give warmth, while the fresh chile adds heat. Remove the chile seeds or leave the chile out if you want a milder dish.

What should I serve with salt and pepper tofu?

Steamed jasmine rice, brown rice, garlic noodles, sautéed bok choy, broccoli, cucumber salad, or simple lettuce cups all work well.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories282

% Daily Value*

Total Fat20 g
26%
Saturated Fat2.1 g
11%
Cholesterol0 mg
0%
Sodium454 mg
20%
Total Carbohydrate12 g
4%
Dietary Fiber3 g
11%
Total Sugars2 g
Protein18 g
36%
Vitamin D0 mcg
0%
Calcium694 mg
53%
Iron3 mg
17%
Potassium336 mg
7%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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