Salt and Pepper Tofu without Deep Frying
Cook crisp salt and pepper tofu in a skillet with firm tofu, cornstarch, garlic, green onion, bell pepper, white pepper, and optional Sichuan peppercorn.
Sichuan peppercorn: 1/4 tsp ground, optional (optional).
Pat tofu very dry, cut into cubes, and toss with cornstarch.
Cook tofu in oil until crisp and golden on several sides, then move it to a plate.
Cook garlic, green onion whites, and bell pepper briefly until fragrant.
Return tofu with salt, white pepper, optional Sichuan peppercorn, green onion tops, and sesame seeds. Toss quickly and serve hot.
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.
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.
Tofu: Extra-firm tofu, Firm tofu, Smoked tofu. Extra-firm tofu is easiest. Smoked tofu is denser and needs less browning time.
White pepper: 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.
Aromatics: Green onion, Bell pepper, Yellow onion. Cook aromatics briefly so they stay fragrant and do not make the tofu wet.
Yes, but the skillet version browns faster. For baking, use a hot oven and turn the tofu once.
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.