Salt and Pepper Tofu

By Hetty Lui McKinnon

Updated July 19, 2022

Salt and Pepper Tofu
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(1,099)
Comments
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The joy of Chinese salt and pepper tofu is the contrasting crispy-on-the-outside, pillowy-on-the-inside textures. There is no need to press the tofu — a quick pat down with a kitchen towel is all that’s needed — as the moisture actually helps to keep the interior soft and tender. While potato or tapioca starch is often used for a light batter, nothing beats the accessibility and affordability of cornstarch to produce an enviable crunch. There are many versions of salt and pepper seasoning in Chinese cuisine — some contain Sichuan peppercorns or fennel seeds — but in this recipe, a spicy-sweet combination of white pepper, sugar, ground ginger and five-spice powder shines (See Tip).

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Ingredients

Yield:4 servings

    For the Salt and Pepper Seasoning

    • 2teaspoons kosher salt (such as Diamond Crystal)
    • ½teaspoon granulated sugar
    • ½teaspoon ground white pepper
    • ½teaspoon five-spice powder
    • ¼teaspoon ground ginger

    For the Tofu

    • 1(14-ounce) package firm tofu, drained
    • ½cup cornstarch
    • Neutral oil such as canola or grapeseed
    • 2scallions, trimmed and finely sliced
    • 1long red pepper (such as Fresno) or long green pepper (such as jalapeño or serrano), thinly sliced
    • Cooked rice, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

226 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 17 grams protein; 296 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the seasoning, combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl, and stir to combine. Set aside.

  2. Step 2

    Place the drained tofu onto a clean kitchen towel and pat dry. Cut the tofu into ¾-inch cubes.

  3. Step 3

    Scatter ¼ cup of the cornstarch onto a large plate or sheet pan. Carefully place the tofu cubes onto the cornstarch, then scatter the remaining cornstarch on top of the tofu. Using clean hands, gently dab each side of the tofu into the cornstarch until it is coated on all sides.

  4. Step 4

    Line a large plate with a paper towel or a clean kitchen towel.

  5. Step 5

    Heat a large (12-inch) nonstick or well seasoned cast-iron skillet on medium-high. Add 3 tablespoons of neutral oil and heat until the oil shimmers. Making sure the tofu pieces are not touching each other (you may need to work in batches), add the coated tofu to the skillet and cook for 2 to 3 minutes on each side until the tofu is golden and crispy. Remove and place on the paper or kitchen towel to absorb excess oil. Continue with remaining tofu, adding more oil as needed.

  6. Step 6

    The empty skillet should still have a small amount of oil, but if it doesn’t, add 1 tablespoon more of oil. With the skillet over medium heat, add the scallions and pepper and stir-fry for 30 to 60 seconds until softened and fragrant. Remove with a slotted spoon and drain on the same paper or kitchen towel.

  7. Step 7

    Transfer the tofu to a plate and sprinkle with about half of the salt and pepper seasoning. Top with scallions and pepper. Serve with rice and the remaining salt and pepper seasoning.

Tip
  • This seasoning is great to have on hand for several applications; along with tofu, it can be served on top of battered vegetables such as eggplant or cauliflower, or over roasted vegetables or salads. Make extra and store in a jar with a tight lid.

Private Notes

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Ratings

4 out of 5
1,099 user ratings
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Comments

Auburn

Bake the tofu at 400 degrees for 15-20min then flip for 10min more. The cornstarch will crisp it up in the oven. Alternatively airfry at 400 for 17-20 minutes.

Bill H.

I enjoyed the texture and the salt and pepper contrast. Note: if cut into cubes, there are 6 sides. Are we to brown all of them? Also, a tip—sprinkle the hot oil with a smidgen of baking soda before adding the tofu and watch how fast browning occurs! This an Americas Test Kitchen technique that is a winner.

Victoria

Tip for pan-frying tofu: instead of cubes, slice the block into 3 or 4 thin sheets, then into ~1.5” squares. They will be flat and thin, so you only need to flip them once, and they will be crispy on all sides.

Sfrupe

Not a success. Too salty and had a hard time getting the seasoning on all the tofu. Is there a way to make private comments still?

KM

This was good mainly because of texture. I sliced the tofu in thin strips and baked at 400 degrees as advised in an earlier note. I also added asparagus after flipping. Because it is dry, I tossed the mixture with a bit of mirin and sesame oil. I will make this again.

Oh-No Nancy

For variation, I cut tofu into 1 1/2 inch chunks - it was much easier to turn them in the hot oil. I also Americanized the salt and pepper mix a bit by adding a heaping teaspoon of Montreal Steak seasoning and a full teaspoon of sugar. It was a huge hit!

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