Salt and Pepper Tofu
Crisp skillet tofu tossed with garlic, green onion, bell pepper, salt, white pepper, and optional Sichuan peppercorn.
Salt and pepper tofu is a useful vegetarian recipe because it focuses on texture rather than a heavy sauce. The tofu should be crisp outside, tender inside, and coated with garlic, green onion, salt, and pepper while it is still hot.
Restaurant versions are often deep-fried, but this home version uses a nonstick skillet and a modest amount of oil. White pepper gives the most familiar Chinese-style aroma, while black pepper is an acceptable fallback for Western supermarkets.
It gives tofu a dry, snackable texture without deep frying, using spices and aromatics that are easy to control at home.
Ingredients
- tofu: 400 g / 14 oz firm tofu.
- cornstarch: 3 tbsp.
- salt: 3/4 tsp.
- white pepper or black pepper: 1/2 tsp.
- Sichuan peppercorn: 1/4 tsp ground, optional (optional).
- garlic: 3 cloves.
- green onion: 3.
- bell pepper: 1/2 small (optional).
- neutral oil: 2 tbsp.
- sesame seeds: 1 tsp (optional).
Steps
- Prepare tofu
Pat tofu very dry, cut into cubes, and toss with cornstarch.
- Crisp tofu
Cook tofu in oil until crisp and golden on several sides, then move it to a plate.
- Cook aromatics
Cook garlic, green onion whites, and bell pepper briefly until fragrant.
- Season
Return tofu with salt, white pepper, optional Sichuan peppercorn, green onion tops, and sesame seeds. Toss quickly and serve hot.
Western Grocery Notes
- Extra-firm tofu gives the crispiest result, but firm tofu works if dried carefully.
- White pepper gives a more Chinese-restaurant aroma; black pepper is an acceptable supermarket fallback.
- Sichuan peppercorn is optional and should be used lightly for beginners.
Substitutions
- Use black pepper if white pepper is unavailable.
- Use onion, jalapeño, or extra green onion instead of bell pepper.
- Serve with rice, cucumber salad, or noodles if turning this side into a meal.
Ingredient Alternatives
-
Tofu
Provides the main protein and crisp cubes.
Alternatives: Extra-firm tofu, Firm tofu, Smoked tofu. Extra-firm tofu is easiest. Smoked tofu is denser and needs less browning time.
-
White pepper
Adds the signature peppery aroma.
Alternatives: Ground black pepper, White pepper plus Sichuan peppercorn, A little chili flake. White pepper is strong; start with less if you are unfamiliar with it.
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Aromatics
Make the dry seasoning taste fresh rather than plain.
Alternatives: Green onion, Bell pepper, Yellow onion. Cook aromatics briefly so they stay fragrant and do not make the tofu wet.
Cook Better Next Time
- Use a wide pan so tofu cubes can brown instead of steaming.
- Let tofu sit on one side before turning; moving it constantly removes the coating.
- Season immediately after tofu returns to the pan so salt and pepper cling to hot surfaces.
FAQ
- Can salt and pepper tofu be baked?
- Yes, but the skillet version browns faster. For baking, use a hot oven and turn the tofu once.
- Do I need Sichuan peppercorn?
- No. It is optional. White pepper or black pepper is enough for a beginner version.
- What should I serve with salt and pepper tofu?
- Serve it with rice, cucumber salad, garlic green beans, noodles, or a simple vegetable stir-fry.
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Chinese Cucumber Salad
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