Salt and Pepper Tofu (Jiao Yan Dou Fu, 椒盐豆腐)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
317 kcal
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Course
Main Course
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Cuisine
Chinese
Salt and Pepper Tofu (Jiao Yan Dou Fu, 椒盐豆腐)
Description
Salt and Pepper Tofu (Jiao Yan Dou Fu) preps firm or medium-firm tofu cut into 1-inch cubes, thoroughly patted dry to remove moisture. These cubes are coated evenly in a mix of all-purpose flour, cornstarch, optional baking powder for extra crisping, along with salt and black pepper seasoning. This coating ensures a crispy outer layer when shallow fried in hot oil, turning golden on all sides while preserving a tender interior.
After frying, most oil is discarded leaving a little to stir-fry aromatics including minced shallots, chili peppers, garlic, and scallions with additional salt and pepper. The homemade seasoning blend, featuring toasted Sichuan pepper, star anise, sesame, and fennel seeds combined with salt, is used to intensify the dish’s flavor with a distinctive salty, peppery, and mildly spicy profile.
This tofu preparation delivers a pleasing texture contrast between crisp crust and soft inside, with aromatic spicing that complements rice or as a flavorful appetizer. The dish highlights the seasoning and frying technique common in Chinese culinary style.
To make it gluten-free, the flour can be replaced by starch. Baking powder increases crispiness but can be omitted. The salt and pepper seasoning can be stored in an airtight jar for future use, as this recipe produces extra. The preparation yields more seasoning than needed for this dish.
Ingredients
For the tofu
- 12 oz tofu firm or medium-firm, at room temperature
- 2 tablespoon all-purpose flour aka plain flour (see note 1)
- 2 tablespoon cornstarch or potato starch/tapioca starch
- ½ teaspoon baking powder optional, see note 2
- ½ teaspoon salt shop-bought or homemade (see recipe below, seasoning
- ½ teaspoon black pepper
- neutral cooking oil for shallow frying or air-frying
For stir-frying
- 2 tablespoon shallot or onion, minced
- 2 tablespoon Chili pepper minced
- 2 tablespoon garlic minced
- 1 talk scallion finely chopped
- ½ teaspoon salt shop-bought or homemade (see recipe below, seasoning
- ½ teaspoon black pepper
For homemade salt and pepper seasoning (optional)
- 1 teaspoon Sichuan pepper remove the black seeds if any, whole
- ½ star anise
- ½ teaspoon sesame seeds
- ¼ teaspoon fennel seeds
- 4 teaspoon salt
Instructions
Fry the tofu
- Cut tofu into cubes (about 1 inch/2½ cm each side).
- Sift flour, starch and baking powder into a large plate. Add ½ teaspoon of salt and pepper seasoning then mix well.
- Use a clean kitchen towel or kitchen paper to pat dry the tofu cubes then put them into the flour mixture. Evenly and thinly coat all sides. Use hands to remove excess flour.
- Heat up oil in a wok/pan over medium-high heat (the oil should be generously covering the entire surface). Gently put in tofu (Don’t overcrowd. Fry in two batches if necessary). You should see bubbles appearing around the tofu straight away, otherwise, the oil isn’t hot enough yet.
- Use chopsticks or tongs to flip the tofu several times to ensure each side is evenly fried. Transfer out to a plate lined with kitchen paper (to soak excess oil) when all sides are nicely golden.
Combine the dish
- Remove most of the oil leaving about ½ tablespoonful in the wok/pan. Add shallots, chili pepper and garlic. Fry over medium heat for about 1 minute.
- Add the fried tofu cubes, chopped scallions and ½ teaspoon salt & pepper seasoning (or to taste). Toss briefly to season evenly. Dish out and serve immediately.
Make the salt & pepper seasoning (optional)
- Put Sichuan pepper, star anise, sesame seeds, fennel seeds and salt into a pan. Toast over low heat while stirring from time to time.
- Once the salt darkens slightly and the spices become very fragrant, remove from the heat then grind in a mortar or a spice grinder (see note 3).
Notes
- Use starch in place of flour for a gluten-free option.
- Baking powder is optional but helps achieve a crispier crust on the tofu.
- The salt and pepper seasoning can be stored for later in an airtight container as the recipe yields extra.
- Pat the tofu well to remove moisture before coating to ensure crispiness.
- Serve immediately for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 317kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 28g | 43% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 4760mg | 198% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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