Salt and Pepper Tofu

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.

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 155kcal

Author Arman Liew

Ingredients

8 ounces firm tofu
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

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. Add the spice and starch mixture and shake the bag up, until all the tofu is completely covered in the spice/starch mixture. Prepare a cooling rack and place a piece of parchment paper under it, to catch any oil that drips off.
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, place a single layer of tofu in it and cook for 2-3 minutes, before flipping and cooking 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

TO STORE: Leftover tofu can be stored in the refrigerator, for up to 3 days.

TO FREEZE: Place tofu in a ziplock bag and store in the freezer for up to 2 months.

TO REHEAT: Tofu is best enjoyed hot and crispy, so reheat in a hot pan with a little oil.

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