Salt & Pepper Tofu Recipe
Make Salt & Pepper Tofu Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu
Seasoning & Frying
Aromatics & Finish
Method
Tofu
- 1
Press and drain
Wrap the tofu in a clean kitchen towel or paper towels and place a heavy pan or a few cans on top for 20–30 minutes to remove excess water. This helps the tofu get crisp.
- 2
Cut
After pressing, cut the tofu into 3/4–1 inch cubes. Pat the cut pieces dry with paper towels to remove any remaining surface moisture.
- 3
Coat
Place the cornstarch and 1 tsp fine sea salt in a shallow bowl or zip-top bag. Add the tofu cubes and gently toss or shake until each piece is evenly coated in a thin layer of cornstarch. Shake off any excess cornstarch.
Seasoning & Frying
- 4
Heat oil
Pour about 1 cup neutral oil into a large skillet or wok so it coats the bottom to a depth of roughly 1/4–1/2 inch (or enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) or until a small pinch of cornstarch sizzles immediately on contact.
- 5
Fry tofu (first batch)
Working in batches to avoid overcrowding, carefully add tofu cubes into the hot oil. Fry, stirring or turning occasionally, until the bottoms are golden and crisp, about 3–4 minutes per side. Remove with a slotted spoon or spider to a paper towel–lined tray to drain. Repeat with remaining tofu. If desired, maintain oil temperature between batches by adjusting heat.
- 6
Optional double-fry
For extra-crisp tofu, after the first fry and a 2–3 minute rest, return batches to hot oil for a quick second fry (1–2 minutes) until deeply crisp. Drain again on paper towels.
Aromatics & Finish
- 7
- 8
Fry garlic, chilies, scallions
Add the sliced garlic and optional sliced chili to the hot oil and stir-fry for 20–30 seconds until fragrant and just starting to turn golden (be careful not to burn the garlic). Add the scallion whites/green parts and stir for another 15–20 seconds until slightly softened.
- 9
Return tofu and season
Add the drained fried tofu back to the skillet. Sprinkle the coarse ground black pepper evenly over the tofu, then add the light soy sauce and optional Shaoxing wine. Gently toss or stir for 1–2 minutes so the tofu picks up the savory flavors and the pepper warms and crisps slightly.
- 10
Finish
Turn off the heat, drizzle sesame oil over the tofu, and toss to combine. Taste and adjust with a light pinch more salt if needed (remember the soy adds saltiness).
- 11
Serve
Transfer to a serving plate and serve immediately so the tofu remains crisp. Garnish with the remaining scallion greens and additional cracked black pepper to taste.
