Salt and Pepper Tofu Recipe

8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do! Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

Taking some time for prep before cooking will set you up for elegant ease. Measure and arrange all your ingredients so you’re not rushing once the oil heats up. I like to pat the tofu dry thoroughly—it’s a game changer for crispiness. Also, prepping all your seasoning and dredging bowls ahead makes the cooking flow smoother. Remember, the oil temperature is key; having a thermometer handy or knowing how to test it by a drop of cornstarch will serve you well.

How to Make Salt and Pepper Tofu Recipe

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

Taking some time for prep before cooking will set you up for elegant ease. Measure and arrange all your ingredients so you’re not rushing once the oil heats up. I like to pat the tofu dry thoroughly—it’s a game changer for crispiness. Also, prepping all your seasoning and dredging bowls ahead makes the cooking flow smoother. Remember, the oil temperature is key; having a thermometer handy or knowing how to test it by a drop of cornstarch will serve you well.

How to Make Salt and Pepper Tofu Recipe

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

Whether you’re new to tofu or have cooked it a hundred times, this straightforward approach to salt and pepper tofu offers something genuinely delicious and reliable. Let’s dive into what makes this recipe so special.

Ingredient Guide

• Firm tofu (1 lb): The star of the show—holds its shape well and delivers that perfect crisp contrast when fried.
• Egg (1 large, beaten): Helps the cornstarch coating stick for that lovely crunchy shell.
• Cornstarch (1 cup): Essential for achieving a golden, velvety crust that crunches delightfully.
• Salt & white pepper (½ tsp each): The classic duo for seasoning tofu and coating; white pepper offers a subtle heat and aroma different from black.
• Green onions (3 stalks, whites and greens separated): Adds freshness and subtle sharpness during the stir fry and as garnish.
• Sweet peppers (2, diced): Provide sweetness and crunch that balance the heat and salt.
• Chili pepper (1, sliced, optional): For those who like a little kick in their salt and pepper tofu recipe.
• Garlic cloves (5, minced): Aromatic backbone, warming the oil and elevating every bite.
• Vegetable oil (4-5 cups): For frying—neutral-tasting and heats well to high temps for that ideal crispness.
• Salt and Pepper Seasoning Mix: A blend of salt, white pepper, garlic powder, brown sugar, and five-spice powder brings complexity—slightly sweet, warmly spiced, and deeply savory.

Prep Before You Begin

Taking some time for prep before cooking will set you up for elegant ease. Measure and arrange all your ingredients so you’re not rushing once the oil heats up. I like to pat the tofu dry thoroughly—it’s a game changer for crispiness. Also, prepping all your seasoning and dredging bowls ahead makes the cooking flow smoother. Remember, the oil temperature is key; having a thermometer handy or knowing how to test it by a drop of cornstarch will serve you well.

How to Make Salt and Pepper Tofu Recipe

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

Whether you’re new to tofu or have cooked it a hundred times, this straightforward approach to salt and pepper tofu offers something genuinely delicious and reliable. Let’s dive into what makes this recipe so special.

Ingredient Guide

• Firm tofu (1 lb): The star of the show—holds its shape well and delivers that perfect crisp contrast when fried.
• Egg (1 large, beaten): Helps the cornstarch coating stick for that lovely crunchy shell.
• Cornstarch (1 cup): Essential for achieving a golden, velvety crust that crunches delightfully.
• Salt & white pepper (½ tsp each): The classic duo for seasoning tofu and coating; white pepper offers a subtle heat and aroma different from black.
• Green onions (3 stalks, whites and greens separated): Adds freshness and subtle sharpness during the stir fry and as garnish.
• Sweet peppers (2, diced): Provide sweetness and crunch that balance the heat and salt.
• Chili pepper (1, sliced, optional): For those who like a little kick in their salt and pepper tofu recipe.
• Garlic cloves (5, minced): Aromatic backbone, warming the oil and elevating every bite.
• Vegetable oil (4-5 cups): For frying—neutral-tasting and heats well to high temps for that ideal crispness.
• Salt and Pepper Seasoning Mix: A blend of salt, white pepper, garlic powder, brown sugar, and five-spice powder brings complexity—slightly sweet, warmly spiced, and deeply savory.

Prep Before You Begin

Taking some time for prep before cooking will set you up for elegant ease. Measure and arrange all your ingredients so you’re not rushing once the oil heats up. I like to pat the tofu dry thoroughly—it’s a game changer for crispiness. Also, prepping all your seasoning and dredging bowls ahead makes the cooking flow smoother. Remember, the oil temperature is key; having a thermometer handy or knowing how to test it by a drop of cornstarch will serve you well.

How to Make Salt and Pepper Tofu Recipe

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

You’ll notice the contrast of textures right away — the tofu’s golden crust gives way to a velvety interior that’s so satisfying. Plus, the peppery seasoning hits just the right balance, never overpowering, always inviting. This recipe isn’t just about cooking tofu; it’s about creating a comforting moment. I can’t wait for you to try it and make it your own weekend kitchen ritual. Whether you’re new to tofu or have cooked it a hundred times, this straightforward approach to salt and pepper tofu offers something genuinely delicious and reliable. Let’s dive into what makes this recipe so special.

Ingredient Guide

• Firm tofu (1 lb): The star of the show—holds its shape well and delivers that perfect crisp contrast when fried.
• Egg (1 large, beaten): Helps the cornstarch coating stick for that lovely crunchy shell.
• Cornstarch (1 cup): Essential for achieving a golden, velvety crust that crunches delightfully.
• Salt & white pepper (½ tsp each): The classic duo for seasoning tofu and coating; white pepper offers a subtle heat and aroma different from black.
• Green onions (3 stalks, whites and greens separated): Adds freshness and subtle sharpness during the stir fry and as garnish.
• Sweet peppers (2, diced): Provide sweetness and crunch that balance the heat and salt.
• Chili pepper (1, sliced, optional): For those who like a little kick in their salt and pepper tofu recipe.
• Garlic cloves (5, minced): Aromatic backbone, warming the oil and elevating every bite.
• Vegetable oil (4-5 cups): For frying—neutral-tasting and heats well to high temps for that ideal crispness.
• Salt and Pepper Seasoning Mix: A blend of salt, white pepper, garlic powder, brown sugar, and five-spice powder brings complexity—slightly sweet, warmly spiced, and deeply savory.

Prep Before You Begin

Taking some time for prep before cooking will set you up for elegant ease. Measure and arrange all your ingredients so you’re not rushing once the oil heats up. I like to pat the tofu dry thoroughly—it’s a game changer for crispiness. Also, prepping all your seasoning and dredging bowls ahead makes the cooking flow smoother. Remember, the oil temperature is key; having a thermometer handy or knowing how to test it by a drop of cornstarch will serve you well.

How to Make Salt and Pepper Tofu Recipe

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

You’ll notice the contrast of textures right away — the tofu’s golden crust gives way to a velvety interior that’s so satisfying. Plus, the peppery seasoning hits just the right balance, never overpowering, always inviting. This recipe isn’t just about cooking tofu; it’s about creating a comforting moment. I can’t wait for you to try it and make it your own weekend kitchen ritual. Whether you’re new to tofu or have cooked it a hundred times, this straightforward approach to salt and pepper tofu offers something genuinely delicious and reliable. Let’s dive into what makes this recipe so special.

Ingredient Guide

• Firm tofu (1 lb): The star of the show—holds its shape well and delivers that perfect crisp contrast when fried.
• Egg (1 large, beaten): Helps the cornstarch coating stick for that lovely crunchy shell.
• Cornstarch (1 cup): Essential for achieving a golden, velvety crust that crunches delightfully.
• Salt & white pepper (½ tsp each): The classic duo for seasoning tofu and coating; white pepper offers a subtle heat and aroma different from black.
• Green onions (3 stalks, whites and greens separated): Adds freshness and subtle sharpness during the stir fry and as garnish.
• Sweet peppers (2, diced): Provide sweetness and crunch that balance the heat and salt.
• Chili pepper (1, sliced, optional): For those who like a little kick in their salt and pepper tofu recipe.
• Garlic cloves (5, minced): Aromatic backbone, warming the oil and elevating every bite.
• Vegetable oil (4-5 cups): For frying—neutral-tasting and heats well to high temps for that ideal crispness.
• Salt and Pepper Seasoning Mix: A blend of salt, white pepper, garlic powder, brown sugar, and five-spice powder brings complexity—slightly sweet, warmly spiced, and deeply savory.

Prep Before You Begin

Taking some time for prep before cooking will set you up for elegant ease. Measure and arrange all your ingredients so you’re not rushing once the oil heats up. I like to pat the tofu dry thoroughly—it’s a game changer for crispiness. Also, prepping all your seasoning and dredging bowls ahead makes the cooking flow smoother. Remember, the oil temperature is key; having a thermometer handy or knowing how to test it by a drop of cornstarch will serve you well.

How to Make Salt and Pepper Tofu Recipe

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

I’ve always loved dishes that bring warmth and pleasure without fuss, and this Salt and Pepper Tofu Recipe fits that beautifully. Crisp on the outside and tender inside, it’s a dish that feels both grounded and lightly elevated with its aromatic seasoning. Whenever I make it, the whole kitchen fills with a cozy, slightly spicy scent that’s impossible to resist. You’ll notice the contrast of textures right away — the tofu’s golden crust gives way to a velvety interior that’s so satisfying. Plus, the peppery seasoning hits just the right balance, never overpowering, always inviting. This recipe isn’t just about cooking tofu; it’s about creating a comforting moment. I can’t wait for you to try it and make it your own weekend kitchen ritual. Whether you’re new to tofu or have cooked it a hundred times, this straightforward approach to salt and pepper tofu offers something genuinely delicious and reliable. Let’s dive into what makes this recipe so special.

Ingredient Guide

• Firm tofu (1 lb): The star of the show—holds its shape well and delivers that perfect crisp contrast when fried.
• Egg (1 large, beaten): Helps the cornstarch coating stick for that lovely crunchy shell.
• Cornstarch (1 cup): Essential for achieving a golden, velvety crust that crunches delightfully.
• Salt & white pepper (½ tsp each): The classic duo for seasoning tofu and coating; white pepper offers a subtle heat and aroma different from black.
• Green onions (3 stalks, whites and greens separated): Adds freshness and subtle sharpness during the stir fry and as garnish.
• Sweet peppers (2, diced): Provide sweetness and crunch that balance the heat and salt.
• Chili pepper (1, sliced, optional): For those who like a little kick in their salt and pepper tofu recipe.
• Garlic cloves (5, minced): Aromatic backbone, warming the oil and elevating every bite.
• Vegetable oil (4-5 cups): For frying—neutral-tasting and heats well to high temps for that ideal crispness.
• Salt and Pepper Seasoning Mix: A blend of salt, white pepper, garlic powder, brown sugar, and five-spice powder brings complexity—slightly sweet, warmly spiced, and deeply savory.

Prep Before You Begin

Taking some time for prep before cooking will set you up for elegant ease. Measure and arrange all your ingredients so you’re not rushing once the oil heats up. I like to pat the tofu dry thoroughly—it’s a game changer for crispiness. Also, prepping all your seasoning and dredging bowls ahead makes the cooking flow smoother. Remember, the oil temperature is key; having a thermometer handy or knowing how to test it by a drop of cornstarch will serve you well.

How to Make Salt and Pepper Tofu Recipe

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

I’ve always loved dishes that bring warmth and pleasure without fuss, and this Salt and Pepper Tofu Recipe fits that beautifully. Crisp on the outside and tender inside, it’s a dish that feels both grounded and lightly elevated with its aromatic seasoning. Whenever I make it, the whole kitchen fills with a cozy, slightly spicy scent that’s impossible to resist. You’ll notice the contrast of textures right away — the tofu’s golden crust gives way to a velvety interior that’s so satisfying. Plus, the peppery seasoning hits just the right balance, never overpowering, always inviting. This recipe isn’t just about cooking tofu; it’s about creating a comforting moment. I can’t wait for you to try it and make it your own weekend kitchen ritual. Whether you’re new to tofu or have cooked it a hundred times, this straightforward approach to salt and pepper tofu offers something genuinely delicious and reliable. Let’s dive into what makes this recipe so special.

Ingredient Guide

• Firm tofu (1 lb): The star of the show—holds its shape well and delivers that perfect crisp contrast when fried.
• Egg (1 large, beaten): Helps the cornstarch coating stick for that lovely crunchy shell.
• Cornstarch (1 cup): Essential for achieving a golden, velvety crust that crunches delightfully.
• Salt & white pepper (½ tsp each): The classic duo for seasoning tofu and coating; white pepper offers a subtle heat and aroma different from black.
• Green onions (3 stalks, whites and greens separated): Adds freshness and subtle sharpness during the stir fry and as garnish.
• Sweet peppers (2, diced): Provide sweetness and crunch that balance the heat and salt.
• Chili pepper (1, sliced, optional): For those who like a little kick in their salt and pepper tofu recipe.
• Garlic cloves (5, minced): Aromatic backbone, warming the oil and elevating every bite.
• Vegetable oil (4-5 cups): For frying—neutral-tasting and heats well to high temps for that ideal crispness.
• Salt and Pepper Seasoning Mix: A blend of salt, white pepper, garlic powder, brown sugar, and five-spice powder brings complexity—slightly sweet, warmly spiced, and deeply savory.

Prep Before You Begin

Taking some time for prep before cooking will set you up for elegant ease. Measure and arrange all your ingredients so you’re not rushing once the oil heats up. I like to pat the tofu dry thoroughly—it’s a game changer for crispiness. Also, prepping all your seasoning and dredging bowls ahead makes the cooking flow smoother. Remember, the oil temperature is key; having a thermometer handy or knowing how to test it by a drop of cornstarch will serve you well.

How to Make Salt and Pepper Tofu Recipe

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.

The Comfort of Salt and Pepper Tofu Recipe

I’ve always loved dishes that bring warmth and pleasure without fuss, and this Salt and Pepper Tofu Recipe fits that beautifully. Crisp on the outside and tender inside, it’s a dish that feels both grounded and lightly elevated with its aromatic seasoning. Whenever I make it, the whole kitchen fills with a cozy, slightly spicy scent that’s impossible to resist. You’ll notice the contrast of textures right away — the tofu’s golden crust gives way to a velvety interior that’s so satisfying. Plus, the peppery seasoning hits just the right balance, never overpowering, always inviting. This recipe isn’t just about cooking tofu; it’s about creating a comforting moment. I can’t wait for you to try it and make it your own weekend kitchen ritual. Whether you’re new to tofu or have cooked it a hundred times, this straightforward approach to salt and pepper tofu offers something genuinely delicious and reliable. Let’s dive into what makes this recipe so special.

Ingredient Guide

• Firm tofu (1 lb): The star of the show—holds its shape well and delivers that perfect crisp contrast when fried.
• Egg (1 large, beaten): Helps the cornstarch coating stick for that lovely crunchy shell.
• Cornstarch (1 cup): Essential for achieving a golden, velvety crust that crunches delightfully.
• Salt & white pepper (½ tsp each): The classic duo for seasoning tofu and coating; white pepper offers a subtle heat and aroma different from black.
• Green onions (3 stalks, whites and greens separated): Adds freshness and subtle sharpness during the stir fry and as garnish.
• Sweet peppers (2, diced): Provide sweetness and crunch that balance the heat and salt.
• Chili pepper (1, sliced, optional): For those who like a little kick in their salt and pepper tofu recipe.
• Garlic cloves (5, minced): Aromatic backbone, warming the oil and elevating every bite.
• Vegetable oil (4-5 cups): For frying—neutral-tasting and heats well to high temps for that ideal crispness.
• Salt and Pepper Seasoning Mix: A blend of salt, white pepper, garlic powder, brown sugar, and five-spice powder brings complexity—slightly sweet, warmly spiced, and deeply savory.

Prep Before You Begin

Taking some time for prep before cooking will set you up for elegant ease. Measure and arrange all your ingredients so you’re not rushing once the oil heats up. I like to pat the tofu dry thoroughly—it’s a game changer for crispiness. Also, prepping all your seasoning and dredging bowls ahead makes the cooking flow smoother. Remember, the oil temperature is key; having a thermometer handy or knowing how to test it by a drop of cornstarch will serve you well.

How to Make Salt and Pepper Tofu Recipe

1. Prepare the tofu and seasoning mixture. First, drain your tofu really well and cut it into generous 1.5-inch cubes. Don’t rush the drying part—I love how this step helps the tofu crisp up beautifully. Mix your seasoning blend—salt, white pepper, garlic powder, brown sugar, and five-spice powder—in a small bowl until combined; set aside for later. 2. Cook the tofu gently. Bring a pot filled halfway with salted water to a rolling boil. Add tofu cubes and lower heat to medium-low, letting them poach for about 5 minutes. This tenderizes the tofu inside so you get that velvety center. Carefully scoop them out and arrange in a single layer on a paper towel-lined baking sheet. Pat them dry gently but thoroughly. 3. Heat the oil to the right temp. Use a heavy-bottomed pot or wok and pour enough oil to cover about ½–1 inch deep. Heat it until it reaches 375°F (190°C), or test by dropping a little cornstarch and watching if it sizzles immediately. Preparing your wire rack over a paper towel-lined tray nearby is a smart move to drain excess oil as you fry. 4. Set up your dredging station. In one bowl, combine cornstarch, salt, and white pepper. In another, lightly beat your egg. This two-step coating creates that gorgeous, lightly crisp shell without heaviness. 5. Dredge the tofu cubes. Gently toss tofu cubes in the egg, making sure each piece is coated but not dripping. Then shake off excess and roll them in the cornstarch mixture until they’re fully coated. Place them on the wire rack to sift off any extra flour; this helps avoid clumps and keeps frying clean and crisp. 6. Fry the tofu to golden perfection. Add tofu cubes carefully in batches—overcrowding cools the oil and leads to soggy tofu. Don’t stir or move them right away; letting them sit for at least 30 seconds ensures they develop a sturdy crust preventing sticking. Fry for about 4-5 minutes, turning halfway, until all sides are a beautiful golden brown. Use a spider strainer to gently remove tofu and place on the wire rack to drain. Keep the oil hot, between 350-375°F, throughout for consistent results. 7. Stir fry and finish. Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic first; it should become fragrant—but not browned—in about 30 seconds. Toss in sweet peppers, optional chili, and the white parts of green onions; stir and cook just until tender-crisp, about 1 minute. Finally, add the crispy tofu and sprinkle your seasoning blend on top. Toss everything together gently to coat evenly with those warm, aromatic spices. 8. Serve and savor. Sprinkle the green onion greens on top for a fresh pop of color and flavor. This Salt and Pepper Tofu Recipe shines when paired with steamed rice or your favorite simple side. The combination of crisp, spice, and sweetness is just so comforting. I hope you enjoy it as much as I do!

Creative Variations for Salt and Pepper Tofu Recipe

• Swap firm tofu with extra-firm for even more bite and less moisture.
• Add a splash of citrus (lime or lemon) right before serving for a zesty brightness.
• Mix in diced mushrooms or snap peas during the stir-fry for extra earthiness and crunch.
• Try smoked paprika or chili powder instead of white pepper for a smoky heat variant.
• Top with toasted sesame seeds or chopped peanuts for added texture and nuttiness.
• Use tamari or soy sauce drizzle as a finishing touch to deepen umami flavors.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days; re-crisp in a hot skillet before serving.
• Freeze: Freeze in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Best reheated in a hot oven or air fryer to restore crispness. Avoid microwaving as it makes the tofu soggy.
• Seasoning: Sprinkle a little extra salt and pepper mix after reheating if needed to lift flavors again.

Salt and Pepper Tofu Recipe FAQs

• Can I use a different type of tofu? Yes, but firm or extra-firm works best to hold up during frying and stir-frying.
• Is it possible to make this recipe vegan? You can skip the egg and simply coat tofu with cornstarch mixed with a bit of water for adhesion.
• How do I keep tofu crispy after frying? Drain tofu on a wire rack and avoid covering it tightly, which traps steam.
• Can I bake instead of frying? Baking is an option but won’t be as crispy; toss tofu with oil and cornstarch and bake at 425°F until golden.
• What’s the secret to well-balanced seasoning? Adjust salt and pepper to taste, and remember the brown sugar and five-spice add subtle sweetness and warmth.