Salt and Pepper Tofu
User Reviews
5
88 reviews
Excellent
Salt and Pepper Tofu
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Salt and Pepper Tofu is prepared by brining firm tofu slices in a seasoned water mixture, then coating them in a spiced flour and cornstarch dredge before frying for a crispy bite. The tofu is seasoned with a blend including white and Sichuan peppercorns, garlic and onion powders, and optional sand ginger powder to provide an aromatic, peppery crust. The dish is completed with sautéed garlic, green pepper, shallots, scallions, and optional cilantro to add freshness and pungency.
Description
This recipe starts by brining firm tofu slices in a warm salted water mixture enhanced with garlic powder, onion powder, sugar, sesame oil, and Shaoxing wine. This step seasons the tofu internally and firms it slightly. After draining, the tofu is tossed in a salt and pepper spice blend, combined with flour and cornstarch to form a light coating that crisps up when fried.
The tofu is fried until golden and crispy on the outside, delivering a contrast between the crunchy crust and tender tofu inside. Aromatic components such as garlic, shallots, green pepper, and scallions are then stir-fried with the tofu, infusing it with savory and slightly spicy notes. The optional cilantro adds a fresh herbal component.
Salt and Pepper Tofu works well as a main or side dish offering bold, peppery flavors and crisp textures. It can be served on its own or alongside rice and vegetables for a satisfying meal.
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Ingredients
For the tofu brine:
- 14 ounces tofu sliced into ½-inch thick rectangles; about 1½ x 2 inches, firm
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups water warm
- 1/2 teaspoon sesame oil
- 1 teaspoon Shaoxing wine
For the tofu seasoning and dredge:
- 3/4 teaspoon salt
- 3/4 teaspoon ground white pepper
- 1/4 teaspoon Sichuan peppercorn ground
- 1/4 teaspoon sand ginger powder (or galangal powder, optional)
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch (may add a little more if needed)
For the rest of the dish:
- 4 tablespoons vegetable oil
- 5 cloves garlic (roughly chopped)
- 1 green pepper seeds removed, thinly sliced; about 30g, long hot
- 1 shallot (sliced into round slices; about 20g)
- 1 scallion (chopped, about 20g)
- 1 tablespoon cilantro (chopped, optional)
Instructions
First, brine the tofu:
- Slice the tofu into ½ inch (1 cm) thick, 1 ½ inch x 2 inch (4x5 cm) rectangles. Make the brine by stirring together the garlic powder, onion powder, salt, sugar, and warm water. Place the tofu into the brine for 1-2 hours.
- After 1 to 2 hours, drain the liquid from the tofu completely, and let it sit for 5 minutes to drain. Again, remove any standing liquid, gently toss the tofu pieces in the sesame oil and Shaoxing wine.
Next, make the salt and pepper tofu seasoning, and dredge the tofu:
- Combine the salt, ground white pepper, Sichuan peppercorn powder, and sand ginger powder. You’ll use half of this salt and pepper spice mix for the tofu coating and the other half to finish the dish in the wok.
- Add half of the spice mix to the all-purpose flour and cornstarch, and sprinkle the mixture over the tofu to coat. Flip the tofu pieces over, and sprinkle them with the remainder of the flour mixture. The moist tofu will soak up the dredge, and a batter-like coating will form on the surface. You can add a little more cornstarch if the mixture looks too wet, or if you want the tofu crispier.
Make the crispy garlic:
- Heat 4 tablespoons oil in your wok over low heat for 30 seconds. Add the garlic. It should bubble and sizzle very slowly at this low heat and not burn. Be patient, because burnt garlic has a very bitter flavor. Move the garlic around in the oil so it cooks evenly. It’s done when it has turned a light golden brown.
- Remove it using a slotted spoon or fine mesh strainer, leaving the oil in the wok. Transfer the garlic to a plate lined with a paper towel.
Pan-fry the tofu & finish the dish:
- Heat the oil in the wok over medium-high heat. Place the tofu in the wok in a single layer, and brown the tofu, adjusting the heat as needed. Don’t walk away, as you don’t want to burn the crust! After the tofu starts to brown, flip the tofu to brown the other side. When done, transfer the tofu to a plate.
- Use the remaining oil in the wok to coat the sides of the wok, and pour off any excess standing oil to use in another dish.
- Turn stove up to medium high heat. Add the sliced long hot green peppers and shallots and Stir-fry for 15-30 seconds. Next, add the warm tofu and gently toss the mixture for another 30 to 60 seconds. Add the scallions, cilantro, and crispy garlic. Continue tossing for another 15 seconds.
- Sprinkle the rest of the salt and pepper spice evenly over the tofu and aromatics. It will absorb into the freshly fried tofu for that extra kick. Toss for another 15 seconds, transfer everything to a plate, and serve!
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
14g
(5%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Sodium
771mg
(32%)
Potassium
36mg
(1%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
30IU
(1%)
Vitamin C
4mg
(4%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Sodium | 771mg | 32% |
| Potassium | 36mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
88 reviews
Excellent
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