Salt and Pepper Tofu
User Reviews
5
Salt and Pepper Tofu
Description
This Salt and Pepper Tofu starts with pressing and drying super firm tofu, then cutting it into cubes. The tofu cubes are tossed with oil and cornstarch in stages to promote an even crispy coating, then baked at 400°F until all sides achieve a golden-brown exterior. Meanwhile, finely diced red onion and bell pepper are sautéed with garlic and ginger for aromatic depth. A spice mixture of salt, black pepper, cumin, and five-spice powder is added to the vegetables and tofu, layering warm, savory notes throughout the dish. The combination delivers a crispy texture on the tofu surface with bold, well-rounded seasoning.
The dish can be enjoyed as a protein-forward entrée or part of a vegetable-rich meal. Fine dicing ensures a balance of flavors in every bite. Baking instead of frying controls oil usage and simplifies cleanup.
Practical tips highlight pressing tofu for texture, optionally brining to improve flavor and moisture balance, and adjusting seasoning amounts based on taste preferences.
Ingredients
- 1 super firm tofu pressed, dried, and cubed, 1-pound block
- 5 tablespoons high heat oil divided, of
- 2 tablespoons corn starch or tapioca starch, arrowroot, potato starch, or rice flour
- 1 small red onion finely diced
- 1 red bell pepper finely diced, or green bell pepper
- 2 garlic minced, cloves
- 1- inch ginger minced, fresh
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon five-spice powder or to taste
- ¼ cup green onions thinly sliced
Instructions
- Preheat the oven to 400 degrees F. and line a baking sheet with a silicone mat or parchment paper. Set aside
- In a medium bowl, toss the tofu cubes with 3 tablespoons of oil until evenly coated.
- Add 1 tablespoon of cornstarch and toss. Add the second tablespoon of cornstarch and toss until evenly coated and until most of the cornstarch is stuck to the tofu and not the bowl.
- Transfer the tofu to the baking sheet and bake for 10 minutes. Carefully remove the baking sheet and flip the tofu cubes. Bake for another 10 to 15 minutes or until all sides are evenly golden.
- While the tofu is baking, in a large pan over medium heat, heat the oil. Once the oil is hot, add onion, bell pepper, garlic, and ginger. Cook for 2 to 3 minutes regularly mixing to prevent them from burning.
- In a small bowl, mix the salt, black pepper, cumin, and five-spice powder.
- Add half of the spice mixture to the pan with the veggies, mix well, and then add the remaining seasoning mixture and mix again. Continue to cook for 1 more minute. Turn off the heat and set aside while the tofu is in the oven.
- Once the tofu cubes are ready, transfer them to the pan with the veggies. Add the green onion, mix well, and serve.
Notes
- Press tofu well to remove moisture and improve crispiness before cooking.
- Dice vegetables finely for consistent flavor in each bite.
- Optionally, brine tofu in salted water for 1–2 hours before drying and coating to enhance flavor and texture.
- Adjust the seasoning amounts to achieve your preferred balance of salt and spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 23g | 8% |
| Protein | 19g | 38% |
| Fat | 40g | 62% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 26g | 130% |
| Sodium | 733mg | 31% |
| Potassium | 613mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 55mg | 61% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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