Salt & Pepper Tofu Recipe

Press and Cube

Press the tofu for 20–30 minutes to remove excess water. Pat dry and cut into 1-inch cubes.

In a mixing bowl, combine 4 tablespoons cornstarch, 1 teaspoon sea salt and 1 teaspoon coarsely ground black pepper. Toss the tofu cubes gently until evenly coated.

Heat 3–4 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu in a single layer (work in batches if needed) and fry without moving for 3–4 minutes per side until golden and crisp. Total cook time per batch ~8–10 minutes. Transfer fried tofu to a paper-towel-lined plate.

Wipe the skillet down if it has burnt bits, then reduce heat to medium and add 1 tablespoon neutral oil if pan is dry.

Add the minced garlic (4 cloves) and minced ginger (1 tsp) to the pan and sauté for 30–45 seconds until fragrant but not browned.

Stir in 4 tablespoons hoisin sauce, 2 tablespoons cherry jam, 1 tablespoon soy sauce and 1 teaspoon rice vinegar. Add 2 tablespoons water and stir to combine.

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Pour the slurry into the sauce and cook, stirring, 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust — add a pinch of salt, more soy for saltiness, or more jam for sweeter cherry notes.

Return the crispy tofu to the skillet with the cherry-hoisin sauce. Gently toss to coat the tofu evenly, spooning sauce over pieces. Cook together 1–2 minutes so tofu re-heats and absorbs sauce.

Turn off the heat. Stir in 1 teaspoon toasted sesame oil and half of the sliced scallions. Toss gently.

Transfer to a serving platter and sprinkle remaining scallions, cilantro (if using) and sesame seeds over the top.

Serve immediately with steamed rice or noodles.