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.
Servings 4 servings
Calories 155kcal
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.
Nutrition
Serving: 1serving | Calories: 155kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Sodium: 1758mg | Potassium: 215mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg | NET CARBS: 17g