Salt & Pepper Tofu Recipe
Make Salt & Pepper Tofu Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu & Coating
Seasonings & Aromatics
Frying & Finishing
Method
Tofu & Coating
- 1
Press and cut the tofu
Drain the tofu, wrap in several layers of paper towel or a clean kitchen towel and place a cutting board or a flat weight on top. Press for 15–25 minutes to remove excess water. Unwrap and cut the tofu into 2–2.5 cm (about 3/4–1 in) cubes.
- 2
Dry and season
Pat the tofu cubes dry on all sides with paper towels. In a bowl, combine the total fine salt (1.5 tsp) and white pepper (0.5 tsp). Toss the tofu gently with 1 tablespoon neutral oil and about 1 tsp of the salt/pepper mixture to coat evenly (reserve the remaining 0.5 tsp salt and the remaining black pepper for finishing as described in the finishing step).
- 3
Coat with starch
Place the cornstarch in a shallow bowl or zip-top bag. Working in a single layer or in small batches, toss the seasoned tofu cubes in the cornstarch until each piece is evenly coated. Shake off excess starch and set the coated tofu on a wire rack or tray. Let rest 5 minutes so coating adheres.
Seasonings & Aromatics
- 4
Prep aromatics
While tofu rests, mince the garlic and slice the scallions, keeping whites separate from greens. Break the dried chilies in half and remove seeds if you prefer less heat. Measure the Sichuan peppercorns and black pepper so they are ready.
- 5
Toast whole spices (optional)
If using Sichuan peppercorns whole, heat a small dry skillet over medium and toast the peppercorns for 30–60 seconds until fragrant, then lightly crush with a mortar & pestle or spice grinder. This step enhances the aroma — keep the crushed pepper ready with the dried chilies.
Frying & Finishing
- 6
Heat oil for frying
Pour about 400–500 ml neutral oil into a wok or deep pot (enough for shallow-deep frying to submerge most of the cube). Heat oil to 175–185°C (350–365°F). If you don't have a thermometer, test with a small corner of tofu: it should sizzle steadily and form golden bubbles.
- 7
Fry the tofu (in batches)
Fry the coated tofu in batches so pieces are not crowded. Carefully lower cubes into the hot oil and fry 3–4 minutes per batch, turning occasionally, until the exterior is crisp and golden. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Repeat until all tofu is fried.
- 8
Stir-fry aromatics
Heat a wok or a large skillet over high heat and add 2 tablespoons of neutral oil (use oil leftover from frying if desired, but leave most frying oil in the pot). When the oil is hot, add the crushed Sichuan peppercorns (if using) and dried chilies. Stir constantly 20–30 seconds until fragrant and just darkened — be careful not to burn them. Add the minced garlic and the scallion whites and stir-fry 15–30 seconds until aromatic.
- 9
Combine and finish
Reduce heat to medium-high and add the fried tofu to the wok. Toss quickly to coat tofu with the aromatics. Sprinkle the reserved coarse sea salt (0.5 tsp), the remaining freshly ground black pepper (0.5 tsp), and the optional light soy sauce (1 tsp) over the tofu. Toss 30–45 seconds so seasonings distribute and the soy sauce adds a glossy touch. Turn off heat, drizzle toasted sesame oil (1 tsp) over the tofu and toss once more. Taste and adjust seasoning — sprinkle a touch more coarse salt or black pepper if desired.
- 10
Finish and serve
Transfer immediately to a serving dish. Garnish with the scallion greens. Serve hot as a dim sum small eat — best enjoyed right away to preserve crispness.
