Salt & Pepper Tofu 椒盐豆腐 Recipe

Press and cut

Wrap the 400 g block of firm tofu in several layers of paper towel or a clean kitchen towel. Place on a plate and weight with a heavy pan or a few cans for 15–20 minutes to press out excess water. After pressing, cut the tofu into roughly 2.5 cm (1 in) cubes and place in a single layer on a tray.

Season lightly

Toss the tofu cubes gently with 0.5 tsp light salt and 0.25 tsp ground white pepper so each piece has a light initial seasoning. Set aside while you prepare the coating.

Mix coating

In a shallow bowl combine 0.75 cups cornstarch, 0.25 cups all-purpose flour and 0.5 tsp fine salt. Stir to combine and break up any lumps.

Coat tofu

Working in a single layer, toss each tofu cube in the cornstarch/flour mix so all sides are evenly coated. Transfer coated cubes to a wire rack and let rest 5 minutes — this helps the coating adhere and dry slightly, which yields a crisper crust.

Heat oil

Pour ~1000 ml neutral oil into a deep pot or wok, leaving enough headroom for frying. Heat oil to 175–180°C (350–360°F). If you don't have a thermometer, test with one coated tofu cube — it should sizzle vigorously and float up immediately.

Fry in batches

Fry the tofu in small batches (do not overcrowd) for 3–4 minutes per batch, turning as needed, until an even golden-brown and very crisp. Use a slotted spoon to transfer fried tofu to a tray lined with paper towels or a rack to drain. Maintain oil temperature between batches; allow oil to come back to 175–180°C before adding the next batch.

Optional second fry

For extra-crisp tofu, after all batches are lightly fried and drained, return oil to 190°C (375°F) and flash-fry the tofu 30–45 seconds per batch until extremely crisp; drain again.

Toast and grind Sichuan peppercorns

In a small dry skillet over medium heat, toast 0.5 tsp Sichuan peppercorns for 30–45 seconds until aromatic. Remove from heat and crush or grind them lightly (use a mortar and pestle or spice grinder). Combine the ground peppercorns with 1 tsp coarse sea salt, 0.5 tsp ground black pepper and 0.5 tsp ground white pepper in a small bowl — this is the salt & pepper seasoning mix.

Aromatics

Heat 1–2 tablespoons of the used frying oil in a large skillet or wok over medium heat (use oil still hot from frying for best aroma). Add 3 minced garlic cloves and 4 torn dried red chilies and stir-fry 20–30 seconds until fragrant but not burnt. Add the sliced scallion greens and toss 10–15 seconds just to warm and release fragrance.

Toss tofu with seasoning

Add the drained fried tofu to the skillet with the aromatics. Toss gently to coat for 30–45 seconds. Sprinkle the prepared salt & pepper seasoning over the tofu and toss again to distribute evenly. Taste one piece and adjust: add a light extra pinch of coarse sea salt or ground pepper if needed.

Transfer the salt & pepper tofu to a serving plate. Sprinkle 1 tsp sesame seeds over the top if using, and serve immediately with lemon or lime wedges on the side for a bright squeeze if desired. Serve hot as a dim sum plate for 3–4 people.