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. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 155kcal
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.
Video
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
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