Salt & Pepper Tofu

Ingredients

• 400 gfirm tofu, cut into cubes
• 1onion, diced
• 1red chilli, finely diced or sliced
• 5 clovesgarlic, minced
• 150 gcornflour
• for fryingoil
• 1 tspsalt
• 1 tsppepper
• 1 tspChinese five-spice
• 1 tspchilli flakes
• 1 tsp, optionalCajun seasoning

Instructions

1. 1

   Dry the tofu

   Drain the tofu and wrap or cover it with paper towels to absorb excess water. Cut it into cubes, then coat the pieces generously in cornflour.

2. 2

   Fry until golden

   Heat oil and fry the tofu cubes for 4–5 minutes, until lightly browned. Transfer them to a plate lined with paper towels to drain.

3. 3

   Soften the aromatics

   Heat a little oil in a wok over medium heat. Add the garlic and onion and cook until softened and fragrant. Chilli, bell peppers or spring onions can also be added as extra vegetables.

4. 4

   Toss with seasoning

   Return the fried tofu to the wok and add the salt, pepper, Chinese five-spice, chilli flakes and optional Cajun seasoning. Toss everything together for 1–2 minutes so the tofu is evenly coated.

5. 5

   Garnish and serve

   Finish with sliced spring onions and extra chilli.

What is salt and pepper tofu?

Salt and pepper tofu is a crisp, savoury tofu dish associated with the salt-and-pepper style of Chinese cooking and takeaway menus. The name points to its simple seasoning, often paired with aromatics such as garlic, onion and chilli.

This version coats tofu in cornflour before frying, then tosses it with a mix of spices. The separate frying and final quick toss help keep the coating crisp while bringing the flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 18g protein, 42g carbs, 17g fat.

The cornflour supplies most of the carbohydrates, while the tofu contributes protein and some fat; frying oil adds further fat. Serve with a generous portion of vegetables and a moderate serving of rice or noodles to make a more balanced plate.

Choosing and preparing the tofu

Firm tofu: its shape holds up to cubing, coating and frying better than softer varieties. Drain it well before cutting so the cornflour has a drier surface to cling to.

Even cubes: aim for pieces of similar size so they brown at roughly the same rate. A generous, even dusting of cornflour gives the exterior its crisp coating.

Getting a crisp coating

Dry surface: blotting away excess water is important; wet tofu can make the coating patchy and cause oil to spit. Coat the cubes shortly before frying so the starch stays dry.

Frying space: cook in batches if the wok or pan is crowded. The tofu needs room to brown rather than steam against neighbouring pieces.

Building the flavour

Garlic and onion: cook them over medium heat until softened and fragrant before adding the tofu. This gives them time to mellow without rushing the spices.

Spice blend: salt, pepper, five-spice and chilli flakes provide the stated seasoning; optional Cajun seasoning adds another savoury note. Toss briefly once the tofu is back in the wok, as the coating can soften if left too long.

Judging when it is ready

Fried tofu: look for a lightly browned exterior after 4–5 minutes, as specified in the method. If the cubes are browning unevenly, turn them gently as they cook.

Final toss: 1–2 minutes is enough to distribute the seasonings and warm the tofu through. Serve promptly for the best contrast between the crisp outside and tender centre.

Vegetables and serving ideas

Extra vegetables: the method suggests chilli, bell peppers or spring onions as additions. Cut any added vegetables into small pieces so they cook quickly in the wok.

To serve: pair the tofu with steamed rice or noodles, and add a simple vegetable side if you want a more substantial plate. Keep extra chilli on the side for diners who prefer a milder finish.

Recipe notes & tips

• Blot the tofu thoroughly before coating it in cornflour.
• Shake or brush off any loose excess cornflour before frying.
• Fry the tofu in batches if needed to avoid crowding the pan.
• Have the seasonings ready before the tofu goes back into the wok.
• Add extra chilli at the end so diners can adjust the heat to taste.

Variations

• Add bell pepper: cut it into small pieces and cook it with the onion.
• Use spring onions: add sliced whites with the onion and reserve the green tops for garnish.
• Adjust the chilli: reduce the flakes for a milder dish or add extra fresh chilli at serving.
• Skip the Cajun: leave out the optional seasoning for a simpler spice profile.
• Serve with noodles: spoon the tofu over noodles for a more filling meal.

Common mistakes to avoid

• Damp tofu: the coating may turn patchy; blot the cubes well before adding cornflour.
• Crowded pan: the tofu can steam instead of browning; fry it in batches.
• Loose coating: excess powder can fall away in the oil; shake off what is not clinging to the cubes.
• Overcooked aromatics: garlic can scorch and turn bitter; keep the wok at medium heat.
• Long final toss: the coating can lose its crispness; mix with the seasonings for only 1–2 minutes.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat in a frying pan or oven until hot; the coating may be softer after storage, and a microwave will not restore its crispness.

Frequently asked questions