Golden Spiced Tofu Bites

Welcome to the ultimate guide for making truly irresistible Salt and Pepper Tofu! This recipe transforms humble tofu into perfectly crispy, golden bites, seasoned with an aromatic white pepper and salt blend that’s simply out of this world. Inspired by the classic Cantonese salt and pepper pork, this vegetarian version offers all the flavor and texture without the meat, making it a favorite for vegans, vegetarians, and even the most dedicated meat-eaters. Prepare to be amazed by how incredibly flavorful and satisfying this dish is, promising a delightful culinary experience that will have your family asking for it again and again.

Why You’ll Love This Crispy Salt and Pepper Tofu Recipe

There are countless reasons to fall in love with this extraordinary Salt and Pepper Tofu. It’s not just a meal; it’s a sensory experience that tantalizes your taste buds with every bite. If you’re searching for a dish that is both light and incredibly satisfying, this recipe is your answer.

• Unmatched Flavor and Texture: This dish truly shines with its contrasting textures and harmonious flavors. Each piece of tofu is meticulously prepared to achieve a remarkably crispy exterior, giving way to a tender, melt-in-your-mouth interior. The secret lies in our special marinade, which infuses the tofu with subtle umami notes, and the golden crisping process. It’s then crowned with a surprisingly delicious white pepper and salt mixture, creating a savory, slightly spicy, and deeply aromatic coating. For an authentic finish, optional stir-fried scallions and vibrant red chiles are added, elevating the dish with their fresh bite and gentle heat. Even the most discerning palates will find themselves reaching for more of these crispy, flavorful perfection bites!
• Surprisingly Easy to Master: Don’t let the impressive appearance fool you – this salt and pepper tofu is incredibly simple to prepare, making it an ideal choice for a weeknight dinner or a special occasion. The most hands-on part is pressing and marinating the tofu, which can be done in advance. After that, it’s a straightforward process of pan-frying the tofu until golden and then quickly stir-frying the aromatic garnishes. A final sprinkle of the custom salt and pepper mixture completes the dish, transforming simple ingredients into a gourmet experience with minimal effort. It’s a fantastic recipe for both beginners and seasoned cooks looking for a quick and rewarding meal.
• A Healthy and Versatile Vegetarian Delight: Tofu, a powerhouse of plant-based protein, is the star of this dish. It’s naturally low in saturated fat and cholesterol-free, making this a wonderfully healthy option. This recipe provides an excellent way to incorporate more vegetarian meals into your diet without sacrificing flavor or satisfaction. It’s naturally vegan and can be easily adapted to be gluten-free, catering to a variety of dietary needs. Serve it as a stand-alone appetizer, a light lunch, or pair it with rice and vegetables for a complete and nourishing dinner. Its versatility makes it a staple for anyone looking for delicious, wholesome meals.

Essential Tips for Perfect Crispy Tofu

Achieving the perfect crispy tofu texture is key to the success of this Salt and Pepper Tofu recipe. Here are some expert tips to ensure your tofu turns out golden, delicious, and holds its shape beautifully.

• The Importance of Pressing Tofu: This step cannot be overstated. Tofu, especially firm or extra-firm varieties, contains a significant amount of water. Removing this excess moisture is crucial for two main reasons: firstly, it allows the tofu to better absorb the flavorful marinade, intensifying its taste. Secondly, and perhaps more importantly for this recipe, it enables the tofu to become incredibly crispy when cooked. Water in the tofu will steam rather than fry, preventing that desirable golden-brown crust. Use a dedicated tofu press if you have one, or create a DIY press by wrapping the tofu block in several layers of paper towels, placing it on a flat surface, topping it with a cutting board, and weighing it down with something heavy like a cast iron skillet or a few cans. Press for at least 15-30 minutes, or even longer for best results.
• Deep Frying vs. Pan Frying: While both methods yield delicious results, they offer slightly different experiences.
  • Deep Frying: If you own a deep fryer, it offers an excellent way to cook this tofu. The consistent, even heat of a deep fryer ensures that all sides of the tofu cook simultaneously and evenly, resulting in a uniformly crispy texture. You’ll still need to cook in batches to avoid overcrowding and dropping the oil temperature, but it significantly speeds up the process for larger quantities. Just keep an eye on the tofu when you first add it to prevent pieces from sticking together.
  • Pan Frying: For those without a deep fryer, pan frying is a perfectly viable and highly recommended method. A large, non-stick skillet or a well-seasoned cast-iron skillet works best. Ensure you use enough oil to generously coat the bottom of the pan and heat it thoroughly before adding the tofu. The key is to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy tofu. Fry the tofu in a single layer, turning each piece until all sides are beautifully golden brown and crisp. This method also allows for easy clean-up and control over the oil usage.
• Don’t Skip the Scallions and Bird’s Eye Chiles (Optional but Recommended!): While technically optional, these fresh aromatics are what truly elevate this dish and echo the authentic flavors of Cantonese salt and pepper pork. Stir-fried briefly after the tofu, they release their fragrant oils and add a wonderful layer of freshness, a subtle oniony bite from the scallions, and a delightful, gentle heat from the bird’s eye chiles. Sprinkling them over the cooked tofu adds not just flavor, but also a beautiful visual contrast, making the dish even more appealing. For those sensitive to spice, you can reduce the amount of chiles or omit them entirely.
• Achieving Maximum Crispy Coating: After marinating, the tofu is tossed in cornstarch. This starchy coating is vital for creating that signature crispiness. Ensure each tofu cube is fully coated, shaking off any excess. This thin, even layer of cornstarch will transform into a shatteringly crisp crust when it hits the hot oil.

Key Ingredients for Authentic Salt and Pepper Tofu

Understanding the role of each ingredient is essential for perfecting this Salt and Pepper Tofu recipe. Each component plays a crucial part in building the complex flavors and textures that make this dish so special.

• Firm or Extra-Firm Tofu: This is the foundation of our dish. The denser consistency of firm or extra-firm tofu holds up well to pressing, marinating, and frying, ensuring that it doesn’t crumble during cooking and achieves that desirable crispy exterior with a soft interior. Softer tofu varieties are not recommended as they tend to fall apart.
• Shaoxing Wine (or Dry Sherry): A staple in Chinese cooking, Shaoxing wine adds a distinct, complex savory depth to the marinade that is hard to replicate. If you don’t have Shaoxing wine, dry sherry is a good substitute, offering a similar, albeit slightly different, flavor profile. This ingredient helps to tenderize the tofu and infuse it with an authentic taste.
• Cornstarch: Used both in the marinade and for the final coating, cornstarch is the magic ingredient for crispiness. In the marinade, it helps create a protective layer and allows the seasonings to adhere better. As a coating before frying, it creates an incredibly light and crispy crust that stands up to the frying process.
• White Pepper: This is the star of the “pepper” in “salt and pepper.” White pepper has a milder, earthier, and more floral aroma compared to black pepper, which is crucial for the authentic Cantonese flavor profile. It imparts a subtle warmth and a distinctive fragrant kick that is essential for this dish. Do not substitute with black pepper if you want the true taste.
• Salt: Essential for seasoning, both in the marinade and for the final sprinkle. The right amount of salt balances the flavors and enhances the natural taste of the tofu and spices.
• Vegetable Oil: Used for both marinating and frying. A neutral oil like vegetable, canola, or grapeseed oil is ideal as it has a high smoke point and won’t impart unwanted flavors to the tofu.
• Green Onions (Scallions) and Bird’s Eye Chiles: These fresh garnishes are vital for adding freshness, a mild oniony zest, and a vibrant touch of heat. They also contribute a beautiful pop of color, making the dish visually appealing. Their aroma, when stir-fried, is simply irresistible.

Serving Suggestions for Salt and Pepper Tofu

This versatile Salt and Pepper Tofu can be enjoyed in many ways. While fantastic on its own as an appetizer or snack, pairing it with complementary dishes can create a well-rounded and deeply satisfying meal. Here are some ideas:

• Classic with Rice: The most traditional way to serve Salt and Pepper Tofu is alongside a generous helping of warm, fluffy cooked rice. Whether it’s jasmine rice, brown rice, or even fried rice, the grains provide a perfect canvas to absorb the savory flavors and offer a comforting balance to the crispy tofu.
• Noodle Bowls: For a heartier meal, serve your crispy tofu over a bed of stir-fried noodles or rice noodles. The textures and flavors meld beautifully, creating a dynamic and delicious bowl.
• Steamed or Stir-fried Vegetables: Enhance the nutritional value and add more fresh flavors by serving the tofu with a side of steamed broccoli, stir-fried bok choy, or mixed Asian greens. A light soy-garlic sauce on the vegetables can complement the tofu without overpowering it.
• Lettuce Wraps: For a lighter, fresher option, use the crispy tofu as a filling for lettuce wraps. Add some shredded carrots, cucumber, and a drizzle of a light peanut or sesame dressing for an extra layer of flavor and crunch.
• As an Appetizer: Simply serve the Salt and Pepper Tofu on its own, perhaps with a side of sweet chili sauce or a light dipping sauce, as a crowd-pleasing appetizer for gatherings.
• In a Salad: Chop the crispy tofu and toss it into an Asian-inspired salad with mixed greens, bell peppers, carrots, and a ginger-sesame dressing for a delightful crunch and protein boost.

Salt and Pepper Tofu

Prep: 15 minutes

Cook: 10 minutes

Marinate: 15 minutes

Total: 40 minutes

Inspired by the delicious Cantonese salt and pepper pork dish, this tofu is absolutely delicious! It’s a simple, yet flavor packed meal that even the pickiest of eaters will love. This recipe yields 4 servings.

Author: Cheryl Malik

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Servings: 4

Ingredients

For the Salt & Pepper Tofu

• 1 16-ounce block tofu, firm or extra firm, drained
• ½ teaspoon salt
• ¼ teaspoon white pepper
• ¼ cup cornstarch (if cooking in skillet)
• 2-4 tablespoons vegetable oil, plus more as needed

For the Marinade

• 2 tablespoons vegetable oil
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• ½ teaspoon salt, more or less to taste

Serving Suggestions (All Optional)

• 1 tablespoon vegetable oil, plus more as needed
• Thinly sliced green onions
• Thinly sliced bird’s eye chiles
• Cooked rice

Equipment

• Paper towels
• Large cutting board
• 12″ non-stick skillet (or well-seasoned cast iron skillet)
• Medium mixing bowl
• Whisk
• Sharp chef’s knife
• Small bowl
• Large sealable food-safe bag
• Wire cooling rack
• Large plate
• Wooden spoon (or deep-fry thermometer)
• Tongs

Instructions

To Prep the Tofu

1. Remove 1 16-ounce block of firm or extra-firm tofu from its packaging, carefully draining any liquid. Discard the packaging.
2. Layer 2 to 4 sheets of paper towels on a clean, flat work surface, then gently place the tofu block on top of the paper towels.
3. Cover the tofu block with another 2 to 4 sheets of paper towels, then place a large cutting board on top.
4. Place a heavy skillet (like cast iron) or a few heavy cans on top of the cutting board to press the tofu. Allow it to press for at least 15 minutes. After 15 minutes, remove the skillet and cutting board. Discard the used paper towels, and if needed, gently pat the outside of the tofu block completely dry. Set the pressed tofu aside.

To Marinate the Tofu

1. In a medium mixing bowl, combine 2 tablespoons of vegetable oil, 1 tablespoon of Shaoxing wine (or dry sherry), 1 tablespoon of cornstarch, and ½ teaspoon of salt. Whisk vigorously until all ingredients are fully combined into a smooth marinade.
2. Cut the pressed tofu block into uniform, bite-sized pieces, approximately 1-inch cubes. Add the tofu cubes to the bowl with the marinade and gently toss or stir until each tofu cube is thoroughly coated. Let the tofu marinate for 15 minutes to absorb the flavors.
3. While the tofu is marinating, prepare the seasoning blend: add ½ teaspoon of salt and ¼ teaspoon of white pepper to a small bowl. Mix the salt and white pepper together until well-blended. Set this blend aside. In a large, food-safe sealable bag, add ¼ cup of cornstarch and set it aside. Prepare your cooling station by placing 2 to 3 layers of fresh paper towels on a large plate, then place a wire cooling rack directly over the paper towels. Set this assembly aside for the fried tofu.
4. After the tofu has marinated for 15 minutes, carefully drain any excess marinade from the bowl and discard it. Transfer the marinated tofu from the bowl into the bag of cornstarch. Seal the bag completely, then gently toss, flip, and shake the bag until all tofu cubes are fully and evenly coated in the cornstarch. Set aside.

For Pan-Fried Salt & Pepper Tofu

1. Add 2 to 4 tablespoons of vegetable oil to a large non-stick skillet or well-seasoned cast-iron skillet, ensuring the oil fills the skillet to approximately ¼-inch depth. Place the skillet on the stovetop over medium heat.
2. Once the oil is hot and appears shimmery, check its temperature by carefully inserting the handle of a wooden spoon into the skillet. The oil should bubble gently around the spoon; it should not bubble violently, splatter, or smoke. If the oil is too hot, reduce the heat under the skillet and allow the oil to cool slightly before proceeding.
3. When the oil is at the correct temperature, carefully place the cornstarch-coated tofu cubes into the skillet in a single, flat layer, making sure the tofu pieces do not touch each other. Fry the tofu for 2 to 3 minutes, or until the bottom of the cubes are beautifully golden brown and crispy. Using tongs, flip each tofu cube over and continue frying, repeating the process until all sides are evenly golden and crisp.
4. Once pan-fried, use tongs to transfer the crispy tofu cubes to the prepared wire cooling rack. Arrange the tofu in a single, even layer on the rack without touching or stacking. Immediately sprinkle a small amount of the reserved salt and pepper blend onto the fried tofu cubes. Set aside.
5. Repeat the frying process, adding more vegetable oil to the skillet as necessary between batches, until all of the tofu cubes have been perfectly fried to a golden crisp.
6. Optional Serving Garnish: Once all tofu has been cooked, add 1 tablespoon of vegetable oil to the same skillet (if needed, or use a clean small skillet). Place the skillet over medium heat and tilt or swirl it as needed to distribute the oil across the entire surface. Continue heating until the oil is hot and shimmery.
7. Optional Serving Garnish: When the oil is ready, add the thinly sliced green onions and thinly sliced bird’s eye chiles to the skillet. Cook these vegetables, stirring constantly, for 30 to 60 seconds, or until the green onions and chiles have softened slightly and become wonderfully fragrant.
8. Optional Serving Garnish: Once the onions and peppers are ready, carefully remove the cooked vegetables from the pan using a slotted spoon and transfer them to the wire cooling rack or to the plate lined with paper towels (which is currently under the cooling rack). Let the green onions and peppers rest for 1 to 3 minutes to allow any excess oil to drain.
9. When ready to serve, divide the crispy tofu into your preferred serving sizes. Plate each serving of tofu alongside a portion of fluffy cooked rice. Top the tofu and rice with the sautéed green onions and red chilies, if using. Serve immediately while warm and crispy.

Notes

• Make it Gluten-Free: To ensure this recipe is gluten-free, simply use dry sherry in place of Shaoxing wine, as some Shaoxing wines may contain wheat.

For Deep-Fried Salt & Pepper Tofu

1. Fill your deep fryer with oil up to the maximum oil line. Allow the fryer to reach its full operating temperature. The oil will show signs of being ready, such as bubbling gently, when it’s hot enough.
2. Using a slotted spoon, carefully add the cornstarch-coated tofu cubes one piece at a time to the hot oil, ensuring they do not clump together. Cook for 2 to 3 minutes, or until they achieve a beautiful golden-brown color and are crispy. Use the slotted spoon to remove the cooked tofu from the fryer. Place the tofu onto a paper towel-lined plate to drain excess oil. Continue with the remaining tofu in batches until all pieces are cooked.
3. For the optional garnish, add 1 tablespoon of vegetable oil to a small skillet. Heat over medium heat until the oil is shimmery. Add the sliced scallions and chiles. Stir-fry for 30 to 60 seconds until they are softened and fragrant. Remove with a slotted spoon and drain on the same paper-towel lined plate as the tofu.
4. Sprinkle the cooked tofu generously with the remaining salt and pepper mixture. Place the crispy tofu on top of cooked rice, then finish with the stir-fried scallions and chiles. Serve warm and enjoy!

Nutrition Information

Serving: 1 serving | Calories: 289kcal | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 0.1g | Total Carbs: 12g | Fiber: 1g | Sugar: 0.3g | Net Carbs: 11g | Vitamin C: 0.03mg | Sodium: 587mg | Potassium: 1mg | Calcium: 143mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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