This salt and pepper tofu recipe features pan-fried tofu with the perfect balance of delicate seasonings. Crispy on the outside, fluffy and soft in the middle, this cooks in 20 minutes.
Love cooking with tofu? Try my air fryer tofu, crispy baked tofu, sofritas, and BBQ tofu next.
Salt and pepper tofu was the #1 constant in my family’s Chinese takeout order. If you are unfamiliar with this magical dish, it’s fried tofu coated in a combination of salt, white pepper, and Chinese five spices. You may have noticed I said ‘was’ and the reason for that is my homemade version is SO MUCH BETTER.
Table of Contents
Why I love this recipe
- 6 ingredients. Aside from the tofu, the rest of the ingredients are basic pantry staples you can get at any grocery store. Even the Chinese five spice.
- Multiple cooking options. Once seasoned, the tofu can be fried in a skillet or air fryer. You can change your technique depending on how much time you have and how much oil you feel like using.
- Restaurant-worthy. What I love about this recipe is how it reminds me of all my years of getting Chinese takeout. Seriously, after you try this once, you’ll never want to order it again!
- Naturally vegan and gluten-free. Tofu is an amazing source of lean vegan protein, and by using potato starch, this recipe doubles as being gluten-free.
Ingredients needed
- Tofu. You must use firm or extra-firm tofu. Anything less firm won’t keep its texture after being fried.
- Potato starch. To act as the ‘breading’ for the tofu. Cornstarch can also be used.
- Salt. To elevate the flavor of the tofu.
- White pepper. I like using white pepper as opposed to black pepper because it’s more subtle and doesn’t add color to the tofu.
- Chinese five-spice powder. A warm spice blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. You’re welcome to freshly grind the spices yourself, though I usually just use a premade spice blend.
- Oil. For frying, I used vegetable oil, but you can use any neutral-flavored oil with a high smoke point, like canola oil or peanut oil.
How to make salt and pepper tofu
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Slice the tofu into equal-sized pieces. In a small mixing bowl, combine the potato starch, salt, pepper, and five spice. Then, line a baking sheet with parchment paper and place a cooling rack on top to catch any excess oil that may drain off.
Step 2- Season. Transfer the tofu cubes into a sealable plastic bag. Add the spice mixture, seal the bag, and shake it until the tofu is completely covered in the spice and starch mixture. Alternatively, toss the tofu with the seasoning in a large bowl.
Step 3- Pan-fry. Heat a large pot or deep pan with 2-3 inches of oil over medium-high heat. Once the oil is hot, place a single layer of seasoned tofu and fry it for 2-3 minutes, then flip it and fry for another 2 minutes. Transfer the tofu onto the wire rack and repeat until all the tofu has been fried.
Step 4- Serve. Sprinkle the fried tofu with extra salt, white pepper, and five spice. Let it cool briefly before serving as desired.
How to make this in the air fryer
While I prefer the texture of pan-frying, I’ve tested this recipe using the air fryer, and it tastes just as good. Here is how to do it:
Preheat the air fryer to 375F and season the tofu. Once hot, add the tofu to an air fryer basket sprayed with neutral oil, then air fry for 10-12 minutes, stopping halfway through to shake the basket.
Arman’s recipe tips
- Press the tofu. One of my favorite hacks for getting extra crisp tofu is to slice the block in half and press it between a clean kitchen towel (or paper towels). This will help pull out more moisture and allow it to absorb more of the seasonings.
- Swap the Sichuan peppercorns. If you’re making the five-spice from scratch and can’t find Sichuan pepper, swap it for black peppercorns mixed with coriander seeds to get a similar effect.
- Cut into equal-sized pieces. So they cook evenly.
- Use hot oil. Trust me, nothing is more disappointing than aiming for crispy tofu and getting soft, soggy tofu instead. To avoid this, drop a few drops of water into the oil and make sure it sizzles before adding the tofu.
Variations
- Add aromatics. To infuse an extra layer of flavor, I like to sauté finely chopped onions, minced garlic cloves, and ginger, then toss the fried tofu in the pan right before serving.
- Add chilies. If you’re a hardcore spice-lover, toss the tofu in finely minced chilies (like serranos), or add it to the skillet with your sautéed aromatics.
- Garnish. Right before serving, I like to drizzle a little sesame oil and top the tofu with sliced scallions for a pop of color.
- Serve with a sauce. When I serve this as an appetizer, I like to offer guests a sauce on the side. I find hot honey sauce or tempura sauce complements the delicacy of the tofu without being overpowering.
- Or serve with veggies. To make a more complete meal, I like to serve the tofu with an Asian cucumber salad or asparagus stir fry.
Storage instructions
To store: Leftover tofu can be stored in an airtight container in the refrigerator for up to 3-4 days.
To freeze: Allow the tofu to cool completely, then store it in a freezer-safe container for up to 3 months.
Reheating: I’ve found the best way to reheat fried tofu is to bake it at 350F for 5-6 minutes or pop it in the air fryer at 375F for 3-4 minutes or until warm.
Frequently asked questions
Removing water from tofu by pressing it is great for frying because it helps the tofu absorb more flavor and get extra crispy.
More meat free recipes to try
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Slice your tofu into equal sized pieces. In a small mixing bowl, mix together your potato starch, salt, pepper, and five spice until combined.
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Transfer your tofu into a ziplock bag. Add the spice and starch mixture and shake the bag up, until all the tofu is completely covered in the spice/starch mixture. Prepare a cooling rack and place a piece of parchment paper under it, to catch any oil that drips off.
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Heat a large pot or deep pan with 2-3 inches of oil. Prepare a cooling rack and place a piece of parchment paper under it, to catch any oil that drips off. Once hot, place a single layer of tofu in it and cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Transfer the tofu onto a cooling rack and repeat until all the tofu is cooked.
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Sprinkle extra salt, pepper, and five spice over the tofu and serve immediately.
TO FREEZE: Place tofu in a ziplock bag and store in the freezer for up to 2 months.
TO REHEAT: Tofu is best enjoyed hot and crispy, so reheat in a hot pan with a little oil.
Serving: 1servingCalories: 155kcalCarbohydrates: 19gProtein: 7gFat: 6gSodium: 1758mgPotassium: 215mgFiber: 2gVitamin C: 1mgCalcium: 90mgIron: 1mgNET CARBS: 17g
Originally published September 2020, updated and republished May 2024
