Salt & Pepper Crispy Tofu Recipe

Press and cube tofu

Drain the tofu and press it for 20–30 minutes to remove excess water. After pressing, cut the tofu into 2–3 cm (3/4–1") cubes or bite-sized rectangles.

Dry and season

Pat the tofu pieces thoroughly with paper towels to remove any remaining moisture. In a large bowl combine cornstarch, flour, 1 tsp fine sea salt, 1/2 tsp white pepper, 1/2 tsp black pepper, and garlic powder. Toss the tofu gently in the dry mix until each piece is evenly coated; shake off excess.

Heat oil

Pour oil into a wide, heavy-bottomed pan or deep skillet to a depth of about 1–1.5 cm (about 1/2"), or use a deep fryer. Heat the oil over medium-high heat until it reaches 175°C (350°F) or until a small pinch of cornstarch sizzles immediately on contact.

Fry tofu

Working in batches to avoid overcrowding, carefully add tofu pieces to the hot oil. Fry for 3–5 minutes per side, turning as needed, until deep golden and crisp. Use a slotted spoon to transfer fried tofu to a wire rack or a plate lined with paper towels to drain. Repeat with remaining tofu. If oil temperature drops too much between batches, increase heat slightly to maintain crisping temperature.

Keep warm

Place fried tofu on a baking sheet in a single layer and keep in a low oven (90–100°C / 200–210°F) while finishing remaining steps so pieces stay crisp.

Prepare seasoning mix

In a small bowl combine coarse sea salt, cracked black pepper, ground white pepper, and set aside. This will be the primary dry seasoning applied just before serving.

Aromatics

Heat a clean nonstick or cast-iron skillet over medium heat. Add 1/2 tsp sesame oil and quickly sauté the minced garlic and optional sliced red chili for about 20–30 seconds until aromatic but not browned. Remove from heat promptly to avoid burning the garlic.

Toss tofu with seasoning

Place the hot crispy tofu in a large mixing bowl. Add the sautéed garlic and chili and the sliced green onions. Sprinkle the prepared salt-and-pepper mix evenly over the tofu. Gently toss the tofu with a spatula or by shaking the bowl until the pieces are evenly seasoned and the aromatics distribute. Taste and adjust salt/pepper to preference.

Combine sweet chili sauce, lime juice, soy sauce, and 1 tbsp water in a small bowl. Stir until smooth. Taste and adjust: add more lime for brightness, more water to thin, or more sweet chili for sweetness/heat. Transfer to a serving ramekin.

Arrange the salt & pepper crispy tofu on a serving platter. Sprinkle any remaining sliced green onions and a light pinch of extra cracked pepper over the top. Serve immediately with the sweet chili dip on the side for dunking.