Crispy Salt and Pepper Tofu

Crispy Salt and Pepper Tofu is a popular dish you’ll find on Chinese menus. But it’s super easy to make in your own kitchen! Even if you’re not a tofu-lover, this vegetarian appetizer will definitely change your mind!

When you make this appetizer for the first time, BE WARNED! — you will become obsessed! I promise you this tofu nibbler will be on the top of your list of faves. For the best consistency, I use the firmest tofu I can find. It holds up so much better when frying. And you can experiment with different dipping sauces, or simply use my go-to for this app — sweet chili sauce!

The tofu cubes have a super crispy exterior and a soft and silky center. The dish is very easy to make and ready in just 45 minutes!

HOW TO PREP THE TOFU:

1. Make sure to use extra firm tofu for this recipe so the tofu doesn’t fall apart. They will crisp up nicely with the cornstarch coating (low fat too!).
2. You can purchase extra firm tofu at just about any grocery store. I get mine at Trader Joe’s because I like the consistency of their sprouted tofu. And it’s always in stock!
3. Dry the tofu with a kitchen towel or paper towels to remove as much moisture as possible. You may need to let it sit in the towel for at least 30 minutes to absorb the liquid.
4. Cut the tofu into one-inch cubes.

How to make Crispy Salt and Pepper Tofu:

1. You’ll want to drain the tofu as much as possible, tightly wrapping it in paper towels or a kitchen towel to remove excess liquid. Let sit for at least 30 minutes.
2. Cut the tofu into one-inch cubes. Then lightly toss the tofu cubes into the cornstarch to coat all sides.
3. Brown the tofu cubes on all sides in a wok or heavy skillet, about 3 to 4 minutes, until crispy and golden.
4. Remove the tofu cubes from the pan and let drain on a paper towel.
5. Place on a serving plate, garnish with slices of green onion, and serve with sweet chili sauce for dipping.

TIPS & TRICKS:

• You really don’t need to use a lot of oil in the pan to fry these up. As long as you have thoroughly dried the tofu, the cubes should brown up nicely with the corn starch coating!
• I don’t like a lot of oily foods, so once the tofu is nicely golden place them on a paper towel to drain off the oil.
• Sweet chili sauce is great for dipping, but you can use any Asian dipping sauce that you’d like!

WANT MORE?

If you like this recipe, you’re going to love my Crispy Sesame Seared Tofu Strips recipe! These are so full of flavor from the easy, sweet and spicy sauce to the crispy exterior.

SUGGESTED WINE PAIRING: 

2018 Fieldhouse Pinot Noir, from California. Approachable and bright with red cherry and ripe cranberry balanced by a hint of exotic spice on a light-bodied frame with a clean finish. BUY THIS WINE

SEE MORE WINES

Update Notes: This post was originally published on January 8, 2016, but was republished with slight text changes and additions, like step by step instructions and tips in November 2019.

Crispy Salt & Pepper Tofu

★★★★★ 5 from 1 reviews

• Author: Asian Caucasian
• Prep Time: 30 min
• Cook Time: 15 mins
• Total Time: 45 min
• Yield: 4 1x
• Category: Appetizer
• Method: Stove Top
• Cuisine: Chinese

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Description

This Crispy Salt and Pepper Tofu vegetarian appetizer is crispy on the outside and silky on the inside. Perfect for entertaining!

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Ingredients

Scale 1x2x3x

For the Tofu

• 1 block (14 oz when drained) extra firm tofu
• 4 tablespoons corn starch
• 1/4 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Canola oil for frying

For dipping:

• Sweet chili sauce

Garnish with sliced green onions.

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Instructions

1. Drain the tofu block and tightly wrap with paper towels or a kitchen towel to remove excess liquid. Let sit for at least 30 minutes. Place on a cutting board and cut the tofu into one-inch cubes.
2. Place the cornstarch into a shallow dish (like a pie pan). Mix into the corn starch the chili powder, salt, and pepper. Lightly toss the tofu cubes into the cornstarch to coat all sides. Heat a wok or heavy skillet on medium high heat using 2 tablespoons of the canola oil. Add the tofu cubes and brown the tofu on all sides, about 3 to 4 minutes, until crispy. Remove the tofu cubes from the pan and let drain on a paper towel.
3.  Place on a serving plate, garnish with slices of green onion, and serve with sweet chili sauce for dipping.

Notes

• You really don’t need to use a lot of oil in the pan to fry these up. As long as you have thoroughly dried the tofu, the cubes should brown up nicely with the corn starch coating!
• I don’t like a lot of oily foods, so once the tofu is nicely golden place them on a paper towel to drain off the oil.
• Sweet chili sauce is great for dipping, but you can use any Asian dipping sauce that you’d like!

Keywords: salt and pepper tofu, Chinese appetizer, tofu, vegetarian, appetizer