Salt and pepper tofu is a savory and crispy Chinese-inspired dish made with firm tofu fried to golden perfection and tossed in a fragrant salt and pepper seasoning. It’s one of my favorite quick dishes to make when I crave something flavorful yet light, and it comes together in just about 30 minutes.
Why You’ll Love This Recipe
I love this salt and pepper tofu because it’s quick, crispy, and incredibly satisfying. The tofu cubes turn out beautifully golden and crunchy on the outside while staying tender inside. The combination of garlic, peppers, and aromatic five-spice powder makes the dish irresistible. I like making this on busy weeknights since it only takes about half an hour from start to finish and requires simple pantry ingredients. It’s also versatile enough to serve as an appetizer, side dish, or main meal with rice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Tofu
1 lb firm tofu, drained and cut into cubes
1 large egg, beaten
1 cup cornstarch
½ teaspoon salt
½ teaspoon white pepper
Stir Fry
3 stalks green onion, whites and greens separated
2 sweet peppers, diced
1 chili pepper, thinly sliced (optional)
5 cloves garlic, minced
4-5 cups vegetable oil, for frying
Salt and Pepper Seasoning
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon garlic powder
½ teaspoon brown sugar
¼ teaspoon Chinese five-spice powder
Directions
I start by draining the tofu and cutting it into cubes. Then I mix the salt, white pepper, garlic powder, brown sugar, and five-spice powder in a small bowl and set it aside.
In a medium pot, I boil water with a pinch of salt, add the tofu, and simmer for about 5 minutes. Once done, I remove the tofu and pat it dry with paper towels.
I heat enough oil in a wok or deep pan to reach 375°F (190°C).
In one bowl, I combine cornstarch, salt, and white pepper; in another, I beat the egg. I dip each tofu cube in the egg, then in the cornstarch mixture.
I fry the tofu in batches for about 4–5 minutes, flipping halfway until golden and crispy. Then, I remove them and drain on a wire rack.
In a clean wok, I heat two tablespoons of oil and stir-fry the garlic for 30 seconds. I add the sweet peppers, chili, and white parts of the green onions, cooking for about a minute.
I add the tofu back in, sprinkle the seasoning mix, and toss everything together until well coated.
Finally, I garnish with the green parts of the onions and serve immediately.
Servings and Timing
This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I sometimes switch things up by using black pepper instead of white pepper for a bolder kick. For a spicier version, I like adding more chili or finishing the dish with chili oil. When I want to make it more filling, I toss in vegetables like broccoli, mushrooms, or snap peas. For extra crunch, I occasionally double-fry the tofu — it makes it ultra crispy!
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I prefer using the air fryer or oven at 350°F until warm and crispy again. The skillet works too, but I make sure not to overcrowd the pan to keep the tofu from getting soggy.
FAQs
What kind of tofu works best for this recipe?
I always use firm or extra-firm tofu because it holds its shape well when fried and stays crispy.
Can I make this tofu gluten-free?
Yes, I can simply use gluten-free cornstarch, and the dish remains naturally gluten-free.
How can I make the tofu extra crispy?
For extra crunch, I double-fry the tofu. After the first fry, I let it rest briefly, then fry it again for about a minute at the same temperature.
Can I bake or air fry the tofu instead of deep frying?
Yes, baking at 400°F for about 25 minutes or air frying at 375°F for 12–15 minutes gives a similar crispy texture with less oil.
What can I serve with salt and pepper tofu?
I like pairing it with steamed rice, fried rice, or even noodles. It also makes a great appetizer on its own with a dipping sauce.
Conclusion
Salt and pepper tofu is one of those dishes that never fails to impress. I love how simple ingredients transform into a crisp, flavorful, and comforting dish in just 30 minutes. Whether I serve it as a quick dinner or a shareable appetizer, it’s always a hit. I find myself coming back to this recipe again and again because it’s so easy, tasty, and perfectly satisfying every time.
Salt and pepper tofu is a crispy, savory Chinese-inspired dish made with golden fried tofu tossed in aromatic spices and stir-fried vegetables. It’s quick, flavorful, and perfect as a main, side, or appetizer.
Ingredients
1 lb firm tofu, drained and cut into cubes
1 large egg, beaten
1 cup cornstarch
½ teaspoon salt
½ teaspoon white pepper
3 stalks green onion, whites and greens separated
2 sweet peppers, diced
1 chili pepper, thinly sliced (optional)
5 cloves garlic, minced
4–5 cups vegetable oil, for frying
Seasoning Mix: ½ teaspoon salt, ½ teaspoon white pepper, ½ teaspoon garlic powder, ½ teaspoon brown sugar, ¼ teaspoon Chinese five-spice powder
Instructions
Mix seasoning ingredients in a small bowl. Set aside.
Simmer tofu cubes in salted boiling water for 5 minutes. Drain and pat dry.
Heat oil to 375°F (190°C) in a wok or deep pan.
Mix cornstarch with salt and white pepper. Dip tofu cubes in beaten egg, then dredge in cornstarch mixture.
Fry tofu in batches for 4–5 minutes until golden. Drain on a wire rack.
In a clean wok, heat 2 tablespoons oil. Stir-fry garlic for 30 seconds, then add sweet peppers, chili, and white onion parts. Cook 1 minute.
Return tofu to the wok, sprinkle seasoning mix, and toss to coat evenly.
Garnish with green onion tops and serve hot.
Notes
Use black pepper for a bolder flavor.
Add chili oil for extra heat.
Toss in veggies like broccoli or mushrooms for a fuller meal.
