Salt and Pepper Tofu

A bowl of crispy fried salt & pepper tofu with green onions and red chilies.

easyhealthyrecipes.com/salt-pepper-tofu/

Inspired by the delicious Cantonese salt and pepper pork dish, this tofu is absolutely delicious! It's a simple, yet flavor packed meal that even the pickiest of eaters will love.

Prep: 15

Cook: 10

Marinate: 15

Total: 40

Recipe makes approximately 4 servings

Equipment Needed

Paper towels
large cutting board
12" non-stick skillet (or well-seasoned cast iron skillet)
medium mixing bowl
whisk
sharp chef's knife
Small bowl
large sealable food-safe bag
Wire cooling rack
large plate
Wooden spoon (or deep-fry thermometer)
Tongs

Ingredients Needed

For the Salt & Pepper Tofu

1 16-ounce block tofu (firm or extra firm, drained)
½ teaspoon salt
¼ teaspoon white pepper
¼ cup cornstarch (if cooking in skillet)
2-4 tablespoons vegetable oil (plus more more as needed)

For the Marinade

2 tablespoons vegetable oil
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
½ teaspoon salt (more or less to taste)

Serving Suggestions (All Optional)

1 tablespoon vegetable oil (plus more as needed)
thinly sliced green onions
thinly sliced bird's eye chiles
cooked rice

Get Recipe Ingredients

Instructions

To Prep the Tofu

Remove 1 16-ounce block tofu from packaging, draining any liquid from packaging as needed. Discard packaging.
Layer 2 to 4 sheets of paper towels on flat work surface, then place tofu block on top of paper towels.
Cover block of tofu with 2 to 4 sheets of paper towels, then cover paper towels with large cutting board.
Place heavy skillet on top of cutting board and leave for 15 minutes. After 15 minutes, remove skillet and cutting board. Remove used paper towels, patting outside of tofu block dry if needed. Set tofu aside.

To Marinate the Tofu

Add 2 tablespoons vegetable oil , 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and ½ teaspoon salt to medium bowl. Whisk until ingredients are fully combined.
Cut pressed tofu block into bite-sized pieces, approximately 1-inch cubes. Add tofu cubes to bowl and toss or stir until tofu cubes are fully coated in marinade. Let tofu marinate 15 minutes.
While tofu marinates, add ½ teaspoon salt and ¼ teaspoon white pepper to small bowl. Mix salt and pepper together until well-blended. Set blend aside. Add ¼ cup cornstarch to large food-safe sealable bag and set aside. Place 2 to 3 layers of paper towels on large plate, then place wire cooling rack over paper towels. Set aside.
After tofu has marinated 15 minutes, drain excess marinade from bowl and discard. Transfer marinated tofu from bowl to bag of cornstarch. Seal bag completely and toss, flip, and shake bag until tofu cubes are fully coated in cornstarch. Set aside.

For Pan-Fried Salt & Pepper Tofu

Add 2-4 tablespoons vegetable oil to large skillet, filling skillet approximately ¼-inch. Place skillet on stovetop over medium heat.
Once oil is hot and shimmery, check temperature of oil by inserting handle of wooden spoon into skillet. Oil should bubble but should not be violent, splatter, or smoke. If oil is too hot, reduce heat under skillet and let oil cool slightly.
When oil is ready, carefully place tofu cubes in skillet in one flat layer, making sure tofu cubes are not touching. Fry tofu 2 to 3 minutes or until bottom of cubes are golden brown. Flip tofu cubes over and repeat until all sides are golden and crisp.
Use tongs to transfer pan-fried tofu cubes to wire cooling rack. Arrange tofu in one even layer without touching or stacking. Sprinkle small amounts of salt and pepper blend onto fried tofu cubes then set aside.
Repeat process, adding oil as necessary, until all tofu cubes have been fried.
Optional: Once all tofu has been cooked, add 1 tablespoon vegetable oil to skillet. Place skillet over medium heat and tilt or swirl skillet as needed to distribute oil across entire surface. Continue heating until oil is hot and shimmery.
Optional: When oil is ready, add thinly sliced green onions and thinly sliced bird's eye chiles to skillet. Cook vegetables, stirring constantly, 30 to 60 seconds or until onions and chiles are softened and fragrant.
Optional: Once onions and peppers are ready, carefully remove vegetables from pan and transfer to wire cooling rack or to plate lined with paper towels (currently under cooling rack). Let green onions and pepper rest 1 to 3 minutes until excess oil has drained.
When ready to serve, divide tofu into preferred serving sizes and plate each serving of tofu with cooked rice. Top tofu and rice with sautéed green onions and red chilies if using. Serve immediately.

Recipe Notes

Make it Gluten Free: Use dry sherry in place of Shaoxing wine.

For Deep-Fried Salt & Pepper Tofu

Fill oil to max oil line inside deep fryer. Allow fryer to come to full temperature, oil will bubble when ready.
Use slotted spoon to add tofu one piece at a time, ensuring they do not clump together. Cook 2 to 3 minutes until golden. Use slotted spoon to remove cooked tofu. Place onto paper towel-lined plate. Continue with remaining tofu.
Add 1 tablespoon oil to small skillet. Heat over medium heat. Once oil is shimmery, add scallions and chiles. Stir fry 30 to 60 seconds until softened and fragrant. Remove with slotted spoon and drain on same paper-towel lined plate.
Sprinkle cooked tofu with 1 teaspoon of salt and pepper mixture. Place tofu on top of cooked rice, top with stir-fried scallions and chiles. Serve warm.

Nutrition Info (Approximate)