Salt and Pepper Tofu
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This salt and pepper tofu recipe features pan-fried tofu with the perfect balance of delicate seasonings. Crispy on the outside, fluffy and soft in the middle, this cooks in 20 minutes.
Salt-and-pepper tofu was the #1 constant in my family’s Chinese takeout order. If you are unfamiliar with this magical dish, it’s fried tofu coated with a blend of salt, white pepper, and Chinese five-spice. You may have noticed I said ‘was’, and the reason for that is my homemade version is SO MUCH BETTER.
It took some testing to replicate the same restaurant flavor and texture, but after over a dozen trials, I finally nailed a batch that deserves its own space on the website.
Table of Contents
Why I love this recipe
- 6 ingredients. Aside from the tofu, the rest of the ingredients are basic pantry staples you can get at any grocery store. Even the Chinese five-spice.
- Multiple cooking options. Once seasoned, the tofu can be fried in a skillet or air fryer. You can change your technique depending on how much time you have and how much oil you want to use.
- Restaurant-worthy. What I love about this recipe is how it reminds me of all the years I spent getting Chinese takeout. Seriously, after you try this once, you’ll never want to order it again!
- Naturally vegan and gluten-free. Tofu is a fantastic source of lean vegan protein, and by using potato starch, this recipe is gluten-free.
Ingredients needed
Here’s what goes into my salt and pepper tofu recipe, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Tofu. You must use firm or extra-firm tofu. Anything less firm won’t retain its texture after frying. If there is excess moisture, pat the tofu dry with a paper towel.
- Potato starch. To act as the ‘breading’ for the tofu. Cornstarch can also be used.
- Salt. To elevate the flavor of the tofu.
- White pepper. I like using white pepper instead of black pepper because it’s more subtle and doesn’t add color to the tofu.
- Chinese five-spice powder. A warm spice blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. You’re welcome to freshly grind the spices yourself, though I usually use a premade spice blend.
- Oil. For frying, I used vegetable oil, but you can use any neutral-flavored oil with a high smoke point, such as canola or peanut oil.
How to make salt and pepper tofu
Step 1- Prep. Slice the tofu into equal-sized pieces. In a small mixing bowl, combine the potato starch, salt, pepper, and five-spice.
Step 2- Season. Transfer the tofu cubes into a sealable plastic bag or large bowl. Add the spice mixture, seal the bag, and shake it until the tofu is completely covered in the spice and starch mixture.
Step 3- Pan-fry. Heat a large pot or deep pan with 2-3 inches of oil over medium-high heat. Once the oil is hot, place a single layer of seasoned tofu and fry it for 2-3 minutes, then flip it and fry for another 2 minutes. Transfer the tofu onto the wire rack and repeat until all the tofu has been fried.
Step 4- Serve. Sprinkle the fried tofu with extra salt, white pepper, and five spice powder. Let it cool briefly before serving as desired.
How to make this in the air fryer
While I prefer the texture of pan-frying, I’ve tested this recipe using the air fryer, and it tastes just as good. Here is how to do it:
Preheat the air fryer to 375°F and season the tofu. Once hot, add the tofu to an air fryer basket sprayed with neutral oil, then air fry for 10-12 minutes, stopping halfway through to shake the basket.
Arman’s recipe tips
- Press the tofu. One of my favorite hacks for getting extra-crisp tofu is to slice the block in half and press it between clean kitchen towels (or paper towels). This will help pull out more moisture and allow it to absorb more of the seasonings.
- Swap the Sichuan peppercorns. If you’re making the five-spice from scratch and can’t find Sichuan pepper, swap it for black peppercorns mixed with coriander seeds to get a similar effect.
- Cut into equal-sized pieces. So they cook evenly.
- Use hot oil. Trust me, nothing is more disappointing than aiming for crispy tofu and getting soft, soggy tofu instead. To avoid this, drop a few drops of water into the oil and make sure it sizzles before adding the tofu. You can also check that the temperature is around 350-375°F, which is ideal for shallow frying.
Variations
- Add aromatics. To infuse an extra layer of flavor, I like to sauté finely chopped onions, minced garlic cloves, and ginger, then toss the fried tofu in the pan right before serving.
- Add chilies. If you’re a hardcore spice-lover, toss the tofu in finely minced chilies (like serranos), or add it to the skillet with your sautéed aromatics.
- Garnish. Right before serving, I like to drizzle a little sesame oil and top the tofu with sliced scallions for a pop of color.
- Serve with a sauce. When I serve this as an appetizer, I like to offer guests a sauce on the side. I find hot honey sauce or tempura sauce complements the delicacy of the tofu without being overpowering.
- Or serve with veggies. To make a more complete meal, I like to serve the tofu with an Asian cucumber salad or asparagus stir fry.
Storage instructions
To store: Leftover tofu can be stored in an airtight container in the refrigerator for up to 3-4 days.
To freeze: Allow the tofu to cool completely, then store it in a freezer-safe container for up to 3 months.
Reheating: I’ve found the best way to reheat fried tofu is to bake it at 350°F for 5-6 minutes or pop it in the air fryer at 375°F for 3-4 minutes or until warm.
Frequently asked questions
Removing water from tofu by pressing it is excellent for frying, because it helps the tofu absorb more flavor and get extra crispy. And yes, even extra-firm tofu.
The main reason tofu loses its coating is flipping too early. Tofu needs at least two minutes on the first side to develop a crust. If, when you go to flip, you notice it’s a little resistant, I recommend waiting another 30 seconds before doing so.
Salt and Pepper Tofu
Video
Ingredients
- 8 ounces firm tofu excess moisture removed
- 1/2 cup potato starch can use cornstarch
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 teaspoon Chinese five spice also known as 5 spice powder
- 1/4 cup oil to deep fry
Instructions
- Remove excess liquid from the tofu. Slice your tofu into equal-sized pieces. In a small mixing bowl, mix together your potato starch, salt, pepper, and five spice until combined.
- Transfer your tofu into a ziplock bag or large mixing bowl. Add the spice and starch mixture and shake the bag up until all the tofu is completely covered in the spice/starch mixture.
- Heat a large pot or deep pan with 2-3 inches of oil. Prepare a cooling rack and place a piece of parchment paper under it to catch any oil that drips off. Once hot (or reaches 350-375°F), place a single layer of tofu in it and cook for 2-3 minutes, then flip and cook for a further 2 minutes. Transfer the tofu onto a cooling rack and repeat until all the tofu is cooked.
- Sprinkle extra salt, pepper, and five spice over the tofu and serve immediately.
Notes
- Tips: See my recipe tips above for the best salt and pepper tofu.
- Leftovers can keep for up to 3 days covered in the fridge or up to 2 months in the freezer.
Nutrition
More easy tofu recipes to try
- Air fryer tofu– All the crispiness without the excess oil.
- Crispy baked tofu– Learn my tricks for oven-baking tofu with tons of flavor.
- Sofritas– I was inspired by Chipotle, but made it so much better.
- BBQ tofu– Who knew that two ingredients could make tofu so much better!
Originally published September 2020
I need to buy tofu. I never tried it and life is too short not to try all foods.
I never tried tofu because I eat meat. But life is too short. I must try all foods!
Not a vegan but want to try tofu for the first time in my life!