Salt and Pepper Tofu (椒盐豆腐) — Crispy Deep-Fried Vegan Snack

Prep:25 min

Cook:25 min

Serves:2–4

Difficulty:Medium

Salt and pepper tofu (椒盐豆腐, jiāo yán dòu fu) is one of the most addictive ways to eat tofu — crispy golden cubes tossed with fragrant garlic, fresh chili, and an aromatic salt-pepper seasoning mix. The key is getting the tofu shatteringly crispy through a cornstarch coating and hot oil, then tossing it quickly with the aromatics so they perfume the tofu without making it soggy.

Salt and pepper seasoning (椒盐) is a Cantonese technique applied to many ingredients — squid, shrimp, chicken, and tofu. The seasoning mix of Sichuan peppercorn, white pepper, and salt is toasted for maximum flavour.

Ingredients

• 400g firm tofu, pressed and cut into 2cm cubes
• 4 tbsp cornstarch
• Oil for deep frying
• 3 cloves garlic, minced
• 2 red chilies, sliced
• 2 spring onions, sliced
• Salt and pepper mix: 1 tsp Sichuan peppercorns (toasted and ground), 1 tsp white pepper, 1 tsp salt, ½ tsp five spice

Instructions

1
Press tofu for 20 minutes. Cut into cubes and pat very dry.
2
Toss tofu cubes in cornstarch until evenly coated. Shake off excess.
3
Heat oil to 180°C (360°F). Fry tofu in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
4
Pour out most of the oil, leaving 1 tbsp in the wok. Add garlic and chilies, stir-fry for 30 seconds.
5
Return tofu to the wok. Add salt-pepper seasoning mix. Toss vigorously for 30 seconds.
6
Add spring onions, toss once more, and serve immediately.

Pro Tips

💡The drier the tofu, the crispier it gets. Press well and pat dry before coating.
💡Toast Sichuan peppercorns in a dry pan before grinding — this releases their aromatic oils.
💡Toss the tofu with seasoning quickly — too long and it absorbs moisture and loses crispiness.