Salt & Pepper Tofu Recipe

Press and cube tofu

Wrap the firm tofu in a clean kitchen towel or paper towels and place a weighted object (a cast-iron skillet or a few cans) on top for 15–30 minutes to press out excess water. After pressing, cut the tofu into 1-inch (2.5 cm) cubes.

Coat tofu

Place the tofu cubes in a bowl, sprinkle the cornstarch, fine sea salt, and half of the ground black pepper over them. Gently toss or flip the cubes until evenly coated. The cornstarch helps create a crisp crust.

Pan-fry tofu

Heat 2 tablespoons of the neutral oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add tofu cubes in a single layer (work in batches if necessary so pieces aren’t crowded). Fry without moving for 3–4 minutes until the bottoms are golden and crisp. Turn and cook other sides, adding the remaining 1 tablespoon oil if needed, until most sides are golden and crisp, about 6–8 minutes total. Transfer tofu to a plate lined with paper towels and keep warm.

Prepare sauce

In a small bowl, whisk together the hoisin sauce, light soy sauce, rice vinegar, water or vegetable stock, and sesame oil. Taste and adjust: add up to 1/2 teaspoon more soy for saltiness or 1/2 teaspoon more vinegar for brightness.

Cook aromatics and tomatoes

Wipe out most of the oil from the skillet, leaving roughly 1 tablespoon. Return the skillet to medium heat. Add the white parts of the sliced green onions, minced garlic, and minced ginger. Stir-fry for 30–45 seconds until fragrant but not browned. Add the halved cherry tomatoes and cook 1–2 minutes until they begin to soften and release some juices.

Add sauce and tofu

Pour the prepared hoisin mixture into the skillet and stir to combine with aromatics and tomatoes. Let the sauce bubble for 30–45 seconds to thicken slightly. Return the fried tofu to the skillet, gently tossing or stirring to coat cubes in the sauce. Sprinkle the remaining freshly ground black pepper over the tofu and cook for another 1–2 minutes, allowing the flavors to meld and the sauce to cling to the tofu.

Finish

Taste and adjust seasoning with a pinch more salt or a dash more soy if needed. Stir in the sesame oil (if not already added) and the green parts of the sliced green onions. Remove from heat.

Transfer the salt & pepper tofu with garlic and cherry hoisin to a serving platter. Sprinkle toasted sesame seeds, extra thinly sliced green onion, and cilantro leaves over the top if using. Serve immediately with steamed rice or noodles.