Crispy, golden, and packed with flavour, this Easy Salt and Pepper Tofu is a vegan twist on the classic Chinese takeaway favourite. Lightly coated in a perfectly seasoned crust and tossed with fragrant garlic, capsicum, chilli, sichuan peppercorn, and spring onions, it delivers the perfect balance of crunch and spice in every bite. This dish is not only delicious and addictive, but it’s also quick and simple to make at home – no deep frying required! Serve it as a snack, appetiser, or alongside rice and veggies for a complete meal that will have you skipping the takeout menu.
What is salt and pepper tofu?
Salt and pepper tofu is a crispy, flavourful dish inspired by Chinese takeout. It features lightly battered tofu, fried or pan-fried until golden, then tossed with garlic, capsicum, chilli, spring onions, and a blend of salt and pepper for a delicious, crunchy, and spicy bite.
What type of tofu should I use?
Extra-firm or firm tofu works best because it holds its shape and gets crispier when cooked. I prefer a more classic and softer pillow-like tofu but most recipes will call for above. Pressing the tofu before cooking helps remove excess moisture for a better texture.
Do I need to deep-fry the tofu?
No! While deep-frying creates the crispiest results, you can also pan-fry, air-fry, or bake the tofu for a lighter version. Pan-frying with a little oil still gives a great crunch and uses less oil.
What kind of seasoning is used?
The key flavours come from a simple mix of salt, white pepper, and sometimes sichuan peppercorns for a bit of numbing spice, as well as a dash of sugar to enhance the flavours. Fresh garlic, chilli, capsicum, and spring onions add an extra punch.
How to make fried tofu super crispy:
For super crispy fried tofu, start with extra-firm or firm tofu, pressing it for at least 15–30 minutes to remove excess moisture. Cut into bite-sized cubes or tear into irregular chunks for more surface area. Toss in cornstarch, potato starch, or tapioca starch with a pinch of salt and white pepper for extra crunch. For the crispiest results, pan-fry in hot oil over medium-high heat, flipping only when golden brown, or air-fry at 200°C (400°F) for 15–20 minutes. Baking at 220°C (425°F) for 25–30 minutes also works for larger batches. Serve immediately for the best crunch!
What oil should I use for frying?
Use a neutral, high-smoke-point oil like avocado, sunflower, or peanut oil for frying.
How spicy is salt and pepper tofu?
The spice level depends on how much chilli you add. You can adjust it by using mild chilli flakes or omitting fresh chilies for a milder version. You can also take out the seeds if using the fresh chillies for less spice level.
What ingredients do I need?
- Firm tofu (although I use softer type)
- Pink himalayan salt
- White pepper
- Monk fruit sugar
- Sichuan peppercorn powder
- Capsicum
- Fresh long red chilli
- Spring onion
- Garlic
- Fried shallots
- Neutral oil
- Potato starch
- Corn flour
More recipes you might like:
Vegan Agedashi Tofu
Peanut Tofu Lettuce Cups
Vegan Whipped Ricotta with Roasted Tomatoes
Whole Roasted Harissa Cauliflower
Easy Salt and Pepper Tofu
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This Easy Salt and Pepper Tofu is crispy, flavourful, and just like your favourite Chinese takeaway – but even better because you can make it at home in no time! Lightly coated in a perfectly seasoned crust and tossed with garlic, chilli, capsicum, and spring onions, it’s a quick and delicious dish that’s totally vegan and incredibly satisfying.
Ingredients
400 grams Firm Tofu
1/4 cup Potato Starch
1/4 cup Corn Flour
1 tsp Pink Himalayan Salt
1/2 tsp White Pepper
1/4 tsp Chinese Five Spice (optional)
2 tbsp Capsicum, diced
1 Long Red Chilli, sliced
2 Garlic Cloves, minced
2 Green Onions, sliced
1 tbsp Fried Shallots
1/2 tsp Monk Fruit Sugar
1/4 tsp Sichuan Peppercorn Powder (optional)
Directions
- Use firm tofu and press it for 15–30 minutes to remove excess moisture. Pat dry and cut into bite-sized cubes or irregular chunks for extra crispiness.
- In a saucepan, add water and salt (not the salt in the Ingredients above, but a good tablespoon or so). Next, add in the cut tofu. Place on the stove and allow to simmer for approximately 10 minutes.
- In the meantime, prepare your ingredients by slicing your green onions and chilli. Mince your garlic cloves and cube your capsicum. Set aside.
- Remove tofu from the stove and place onto a board and pat dry again with a paper towel, until all moisture is absorbed.
- Toss the tofu in a mix of cornstarch, potato starch, salt, white pepper, and Chinese five spice until evenly coated. Shake off any excess starch.
- Heat oil in a pan over medium-high heat and fry the tofu until golden and crispy on all sides (about 3–4 minutes per side). Alternatively, air-fry at 200°C (400°F) for 15–20 minutes or bake at 220°C (425°F) for 25–30 minutes, flipping halfway.
- In another pan, heat a little oil and stir-fry minced garlic, sliced chilli, capsicum, and chopped spring onions for 30 seconds until fragrant.
- Add the crispy tofu to the pan, toss well with the aromatics, and sprinkle a final dash of salt, monk fruit sugar, and optional sichuan pepper for extra flavour.
- Serve immediately with rice, noodles, or as a delicious snack with a side of chilli sauce.
