Salt and Pepper Tofu ~
Crispy tofu seasoned with salt and the earthy flavor of white pepper.
Serve with Scallion Rice and Garlic Bok Choy.
Crispy Salt and Pepper Tofu Recipe
Salt and pepper tofu is a tasty dish that combines the crispy texture of tofu with the warm, earthy notes of white pepper, commonly found in Chinese cuisine. It’s a popular choice in many Chinese restaurants and can be served as an appetizer, side, or main dish.
I like this easy recipe because it’s quick to make and captures the essence of a classic Chinese dish without requiring complex techniques or hard-to-find ingredients.
White Pepper vs. Black Pepper
The key to this tofu dish lies in the seasoning. Black pepper has a strong and earthy taste with a noticeable kick, whereas white pepper has a milder spiciness with hints of floral and fermented flavors. For this recipe, we’re using both, with white pepper as the dominant flavor for the pepper seasoning.
Ingredients for Salt and Pepper Tofu
You will need the following:
For the Brine:
- 1 cup water
- 1 teaspoon white wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
For the Coating
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon salt
- 3/4 teaspoon white pepper
- 1/4 teaspoon ground black pepper
For the Tofu:
- 1 (14-ounce) package extra-firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup vegetable oil
- 1/4 cup scallions, chopped
Ingredient Notes
- Water – The base for the brine; can be substituted with vegetable broth for added depth of flavor.
- White Wine Vinegar – Adds a tangy kick to the brine, balancing the sweetness of the sugar; apple cider vinegar can be used as a substitute for a slightly sweeter flavor profile.
- Granulated Sugar – Adds a touch of sweetness to complement the savory spices.
- Sesame Oil – Infuses the brine with a rich, nutty flavor.
- Onion Powder – For subtle savoriness.
- Salt – Sea salt or kosher salt can be used interchangeably.
- Garlic Powder -Provides a hint of garlic flavor to the brine, adding depth and complexity to the marinade; minced fresh garlic can be substituted for a stronger garlic flavor.
- All-Purpose Flour – Creates a crispy coating for the tofu, adding texture and crunch to each bite; it can be replaced with rice flour or cornmeal for a gluten-free option.
- Cornstarch – Helps thicken the coating mixture, ensuring it adheres to the tofu evenly; arrowroot powder, tapioca starch, or potato starch can be used as substitutes for similar results.
- White Pepper – Adds earthiness with subtle heat.
- Ground Black Pepper – For additional depth of flavor and just a hint of spiciness; it can be omitted for a milder version of the dish.
- Extra Firm Tofu – The type of tofu used is critical to the success of this dish. The best tofu to use is extra-firm tofu or super-firm tofu. Either of these will provide the firmer texture we want for this dish; all other varieties are too soft. Medium firm tofu, soft tofu, and silken tofu are not recommended for this recipe.
- Vegetable Oil – Neutral flavored oil used for frying the tofu.
- Scallions (Spring Onions) – A sprinkle of green onion just before serving adds freshness and a pretty pop of color.
How to Make Salt and Pepper Tofu
STEP ONE: Make the Brine: In a medium bowl, whisk together the water, sugar, sesame oil, onion powder, 1/2 teaspoon salt, and garlic powder.
STEP TWO: In an 8×8-inch baking dish, arrange the tofu cubes in a single layer. Pour the brine over the tofu. Set aside to marinate for 1 hour.
STEP THREE: Make the Coating: In a medium bowl, whisk together the flour, cornstarch, 3/4 teaspoon salt, white pepper, and black pepper.
STEP FOUR: Heat a large skillet over medium-high heat and add the oil.
STEP FIVE: Dredge the tofu pieces in the flour mixture, then carefully place the coated tofu into the hot oil. Cook for 3-4 minutes per side or until golden brown on all sides. Using a slotted spoon, transfer the cooked tofu to a plate lined with paper towels to absorb any excess oil.
STEP SIX: Transfer to a serving plate, sprinkle with scallions, and serve warm.
More Recipes You’ll Love!
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- General Tso’s Tofu
- Ramen Soup with Shiitake Mushrooms
- Smashed Cucumber Salad
- Miso Grilled Tofu
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Salt and Pepper Tofu
Ingredients
For the Brine:
- 1 cup water
- 1 teaspoon white wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
For the Coating
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon salt
- 3/4 teaspoon white pepper
- 1/4 teaspoon ground black pepper
For the Tofu:
- 1 14-ounce package extra-firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup vegetable oil
- 1/4 cup scallions chopped
Instructions
- Make the Brine: In a medium bowl, whisk together the water, sugar, sesame oil, onion powder, 1/2 teaspoon salt, and garlic powder.
- In an 8×8-inch baking dish, arrange the tofu cubes in a single layer. Pour the brine over the tofu. Set aside to marinate for 1 hour.
- Make the Coating: In a medium bowl, whisk together the flour, cornstarch, 3/4 teaspoon salt, white pepper, and black pepper.
- Heat a large skillet over medium-high heat and add the oil.
- Dredge the tofu pieces in the flour mixture, then carefully place the coated tofu into the hot oil. Cook for 3-4 minutes per side or until golden brown on all sides. Using a slotted spoon, transfer the cooked tofu to a plate lined with paper towels to absorb any excess oil.
- Transfer to a serving plate, sprinkle with scallions, and serve warm.
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