Salt And Pepper Tofu

Ingredients

• 2 blocks (650 g)tofu, cut into cubes
• as neededoil for deep-frying
• 1 tspsugar
• ¼–½ tspsalt
• ½ tspwhite pepper
• 1 tbspoyster sauce
• 120 g (1 cup)cornstarch
• a pinchsalt and pepper
• 3–4spring onions, chopped
• 4bird’s eye chillies, chopped (adjust to taste)
• 10long chillies, chopped
• 18 clovesgarlic, minced
• ½ tsppepper
• ½ tspsalt
• 1 tspsugar
• ½ tspMSG or chicken stock powder
• 2 tbspoil

Instructions

1. 1

   Marinate the tofu

   Put the tofu in a bowl with the first measures of sugar, salt, white pepper and oyster sauce. Mix and leave in the fridge for 30 minutes.

2. 2

   Cook the aromatics

   Heat the 2 tbsp oil in a medium pan over medium-low heat. Sauté the garlic for a few seconds, then stir in the chillies.

3. 3

   Finish the topping

   When the garlic is slightly golden, add the chopped spring onions, salt, sugar, MSG or chicken stock powder and pepper. Stir until everything is just wilted and the garlic is golden brown, then take the pan off the heat and set aside.

4. 4

   Coat the tofu

   Coat the tofu evenly with the cornstarch mixture and leave it to stand for 2–3 minutes. Then double-coat it with flour; the recipe does not list flour separately.

5. 5

   Fry until crisp

   Heat oil in a large, deep pan. Deep-fry the tofu in 2–3 batches over medium heat until golden and crisp. Double-frying is recommended for a crunchier texture.

6. 6

   Drain and serve

   Drain the fried tofu on paper towels. Transfer it to a bowl, top with the garlic and chilli mixture, and serve.

What is salt and pepper tofu?

Salt and pepper tofu is a crisp tofu dish finished with a punchy seasoning of garlic, chilli and pepper. Versions of salt-and-pepper dishes are common in Chinese restaurant cooking, though this recipe’s particular origin is not specified.

This version combines a lightly seasoned tofu coating with a generous, aromatic topping. The contrast between crisp cubes and soft, savoury alliums is what makes it work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 20g protein, 44g carbs, 28g fat.

The tofu supplies most of the protein, while the cornstarch and sugar contribute carbohydrates. Deep-frying oil and the added oil account for much of the fat; serve a portion with rice and vegetables, adjusting the rice to suit your meal.

The tofu and marinade

Tofu: the recipe calls for 650 g cut into cubes. Use a firm variety that can hold its shape during coating and frying.

Marinade: sugar, salt, white pepper and oyster sauce season the tofu before it is coated. Give it the full 30 minutes in the fridge so the flavour has time to settle in.

Getting a crisp coating

Cornstarch: coat each cube evenly, including its sides, and let the coating stand for 2–3 minutes as directed. This gives it a chance to adhere before frying.

Flour: the method mentions a second coating with flour, but flour is not included in the ingredient list. Check the original recipe if you need to confirm what flour to use; the listed ingredients alone only specify cornstarch.

Frying in batches

Batches: fry the tofu in 2–3 lots rather than crowding the pan. Keep the oil at a steady medium heat so the cubes can colour without the pan becoming overloaded.

Doneness: look for a golden, crisp exterior. The recipe suggests double-frying for extra crunch but does not give a separate time or temperature for either fry.

Making the garlic topping

Garlic: cook it over medium-low heat for just a few seconds before adding the chillies, then watch for it to turn golden brown. Take care not to let it scorch, as the topping depends on its fragrant, toasted flavour.

Chillies: bird’s eye and long chillies bring the heat, while spring onions add a fresher note. Add the spring onions and seasonings near the end, cooking only until the mixture is just wilted.

Serving ideas

Serve the tofu as soon as it is topped, while the coating is at its crispest. Steamed rice is a simple companion that works well with the savoury garlic and chilli mixture.

For a fuller plate, add a plain vegetable side such as steamed greens or lightly cooked broccoli. Keep the side simply seasoned so it does not compete with the topping.

Recipe notes & tips

• Cut the tofu into similarly sized cubes so they coat and fry at a similar pace.
• Let the coated tofu stand for the stated 2–3 minutes before frying.
• Fry in 2–3 batches to avoid crowding the pan.
• Drain the tofu on paper towels before adding the topping.
• Adjust the bird’s eye chillies to your preferred heat level.
• Keep an eye on the garlic as it cooks; it can go from golden to burnt quickly.

Variations

• Milder topping: use fewer bird’s eye chillies to reduce the heat.
• Extra pepper: add a little more pepper to the topping for a stronger peppery flavour.
• Vegetarian seasoning: replace oyster sauce and chicken stock powder with suitable vegetarian alternatives.
• Rice bowl: serve the tofu over steamed rice with vegetables for a more substantial meal.

Common mistakes to avoid

• Crowding the pan: the tofu may not crisp evenly; fry it in 2–3 batches.
• Skipping the coating rest: cornstarch may not adhere as well; leave the coated tofu for 2–3 minutes.
• Burning the garlic: it can taste bitter; cook over medium-low heat and watch for a golden colour.
• Adding the topping too early: the coating can lose its crispness; top the tofu just before serving.
• Assuming flour is listed: the method calls for a second flour coating, but the ingredient list omits it; check the original recipe if you want to follow that step.

How to store

Refrigerate leftover tofu and topping in a covered container for up to 3 days. Reheat the tofu in an oven or air fryer until hot to help restore some crispness; the coating will soften in storage.

Frequently asked questions