Crispy pan-fried or air-fried extra-firm tofu seasoned with an aromatic, spicy salt and pepper blend, a classic Chinese appetizer or side dish.
Crispy Salt & Pepper Tofu
Crispy pan-fried or air-fried extra-firm tofu seasoned with an aromatic, spicy salt and pepper blend, a classic Chinese appetizer or side dish.
Ingredients
- 1 block extra-firm tofu pressed and cubed
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt for coating mixture
- 1/4 teaspoon white pepper for coating mixture
- 1/4 teaspoon Chinese five-spice powder optional
- 1 tablespoon Sichuan peppercorns for salt & pepper blend
- 2 tablespoons coarse sea salt for salt & pepper blend
- 1 teaspoon garlic powder for salt & pepper blend
- 1 teaspoon onion powder for salt & pepper blend
- 1 cup vegetable oil for frying
- 2 cloves garlic minced
- 1 small red chili thinly sliced (optional)
- 2 stalks green onions chopped
Instructions
- Press the extra-firm tofu for at least 30 minutes to remove excess water. Cut into 1-inch cubes.
- In a shallow dish, combine cornstarch, all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and Chinese five-spice powder (if using).
- Lightly toss the tofu cubes in the cornstarch mixture, ensuring they are evenly coated. Set aside.
- To make the salt and pepper blend: In a dry pan, toast Sichuan peppercorns over medium heat for 2-3 minutes until fragrant. Grind them into a fine powder using a mortar and pestle or a spice grinder. Mix the ground Sichuan peppercorns with coarse sea salt, garlic powder, and onion powder. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot (around 350°F / 175°C), carefully add the coated tofu in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Once all tofu is fried, remove most of the oil from the pan, leaving about 1 tablespoon. Add minced garlic and sliced red chili (if using) and stir-fry for 30 seconds until fragrant.
- Return the crispy tofu to the pan. Sprinkle generously with the prepared salt and pepper blend. Toss gently to coat evenly.
- Garnish with chopped green onions and serve immediately.
Notes
Pressing tofu thoroughly is crucial for maximum crispiness. For an even crispier coating, add an extra tablespoon of cornstarch to the flour mixture. This dish can be air-fried for a healthier alternative; toss coated tofu with 1-2 tablespoons of oil and air fry at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy. Serve with a creamy cilantro sauce, sweet chili sauce, or a simple soy dipping sauce.
