Salt And Pepper Tofu Recipe

I absolutely love this recipe because it transforms humble tofu into crispy, flavor-packed bites that are both satisfying and easy to make. Plus, the combination of garlic and scallions gives it that extra kick that keeps me coming back for more, making it a go-to comfort meal with a spicy twist!

My enthusiasm for Salt and Pepper Tofu knows no bounds; I find it an incredibly tasty and wholesome dish that’s very high in protein. By coating the tofu in cornstarch and seasonings like salt, ground white and black pepper, and garlic powder, you achieve a crispy outer layer.

Optional scallions and red chili add a nice punch, too.

Ingredients

Tofu, firm: An excellent source of protein and calcium; perfect for vegetarians seeking nutrition.

Starch from corn: Provides a crispy outside, which is vital for texture in the tofu.

Sodium chloride: Intensifies flavors and counters the inherent insipidity of tofu.

White Pepper, Ground: Mildly spicy and gently aromatic; if it has any kind of warmth, it is subtle.

Black Pepper (ground): Imparts a more potent heat, with lots of good antioxidant benefits.

Powdered Garlic: Contributes to the umami character, fleshing out the taste and adding depth and the right amount of savoryness.

Oil: Deep-frying requires oil; it is needed for ensuring an even, golden-brown crust.

Garlic: Provides a powerful taste and is known for promoting good health.

Scallions: Provide a freshly-sliced, onion-like taste, giving the perfect pop of intense flavor and garnish.

Red chili: An optional source of heat that injects bold spice and color into the dish.

Ingredient Quantities

• • 16 oz (450g) firm tofu

• • 1/4 cup cornstarch

• • 1 teaspoon salt

• • 1/2 teaspoon ground white pepper

• • 1/4 teaspoon ground black pepper

• • 1/2 teaspoon garlic powder

• • 1/4 cup vegetable oil (for frying)

• • 2 cloves garlic, minced

• • 2 scallions, sliced

• • 1/2 red chili, finely chopped (optional)

Instructions

1. Remove the moisture from the tofu. Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top and let it press for about 20 minutes to remove excess moisture.

2. When you have pressed the tofu, cut it into 1-inch cubes.

3. In a bowl, combine cornstarch, salt, ground white pepper, ground black pepper, and garlic powder.

4. Coat the tofu cubes well in the cornstarch mixture by tossing them in it.

5. Warm the vegetable oil in a frying pan over a medium to high flame.

6. Place the tofu cubes in the pan in a single layer and fry them in batches if necessary until they are golden brown and crisp on all sides. This should take about 8-10 minutes.

7. Take the tofu out of the pan and set it on a plate that is lined with paper towels to soak up any leftover oil.

8. In the same skillet, pour out excess oil if needed but leave about a tablespoon in the pan. Add the minced garlic and cook, stirring, until it’s fragrant, roughly 1 minute.

9. Mix in the sliced scallions and chopped red chili (if using). Stir-fry for another 1-2 minutes.

10. The pan must be returned to the tofu, with all of the ingredients now well-coated and ready for action. Your serving must be immediate, if not somewhat urgent, as the thrill of the dish depends very much on the crispness of the heat.

Equipment Needed

1. Clean kitchen towel
2. Heavy object (such as a book or can)
3. Knife
4. Cutting board
5. Mixing bowl
6. Measuring spoons
7. Frying pan
8. Spatula or tongs
9. Plate
10. Paper towels

FAQ

• • Q: Can I use a different type of tofu?A: For this recipe, using firm tofu is best because it holds up well when frying. Silken or soft tofu may not hold its shape as well.

• • Q: What can I substitute for cornstarch?You can use potato starch or tapioca starch in place of cornstarch to achieve a similar crispy texture.

• • Q: Is it necessary to press the tofu?A: Yes, excess moisture is removed by pressing, which lets the tofu get crispier when it is fried.

• • Q: Can I bake the tofu instead of frying?Q: Is it possible to bake the food at 400°F (200°C) for 25-30 minutes?

• • Q: Is the red chili necessary?A: You can add red chili to this dish, as it is optional; it adds heat but can be left out if you want a milder dish.

• • Q: How do I store leftovers?Store leftover food in a container that’s airtight in the refrigerator and it will be safe for up to 72 hours. If you want to maintain the quality of your food, do not exceed the 3-day limit. When you’re ready to eat your leftovers, the best way to reheat them is either in an oven or an air fryer.

• • Q: Can I use olive oil instead of vegetable oil?Using olive oil is acceptable, but it can introduce a distinct flavor not found in authentic recipes. For a more genuine taste, a neutral oil is preferable.

Substitutions and Variations

Substitute with extra-firm tofu or tempeh for a different texture.
Cornstarch: Substitute arrowroot powder or potato starch for cornstarch.
White pepper, ground fine: Substitute with an equal measure of black pepper, ground finely; the taste will be almost identical.
Frying can be done with either olive oil or canola oil; indeed, these vegetable oils can serve as suitable substitutes.
Chopped garlic: If you have garlic paste or garlic powder, use those if you don’t have fresh garlic on hand.

Pro Tips

1. Use a Tofu Press: For best results, consider using a tofu press instead of just a heavy object. This will ensure even and effective removal of moisture, allowing the tofu to achieve maximum crispiness when fried.

2. Cornstarch Coating Uniformity: To ensure each tofu piece is evenly coated, toss the tofu in the cornstarch mixture in a sealable plastic bag or a container with a lid. Shake gently to cover all sides evenly without creating clumps.

3. Oil Temperature Check: Before frying, test the oil temperature by dropping a small piece of tofu into the pan. If the oil sizzles and bubbles immediately, it’s at the right frying temperature. This will prevent the tofu from absorbing too much oil and becoming soggy.

4. Avoid Overcrowding the Pan: Fry the tofu in batches if necessary, ensuring adequate space between pieces in the pan. Overcrowding can cause the temperature to drop and result in uneven cooking and less crispiness.

5. Rest Time for Extra Crispiness: Once the tofu is fried, let it rest on a wire rack instead of paper towels. This prevents steam from softening the underside and maintains crispiness. If paper towels are used, temporarily place the tofu on a rack afterward to keep them crisp.