I admit, I am not usually one to cook or order tofu dishes. Unless it is soondobu (Korean tofu soup), I don’t usually want it. Salt and pepper tofu made me have a change of heart. It is probably one of my favorite tofu dishes. I first had it from a food court stall in a large Asian grocery chain. We had a few different dishes and, to my surprise, I loved the tofu the most.

Most people who don’t prefer tofu have an issue with the texture or the lack of flavor. I mean, it doesn’t taste like anything. However, the great thing about tofu is that it will take on the flavor profile of whatever you cook it in. That is why this dish is a winner.

I am a huge fan of my air fryer but some things are just better pan or deep fried. Pan frying the tofu gives it light crispy texture on the outside with a softer texture inside. The contrast is nice. Finishing the fried tofu in aromatics adds a lovely depth to the salt and pepper flavor.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

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5 from 1 vote

Salt and Pepper Tofu

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Chinese

Keywords: Vegan, Vegetarian

Servings: 2 people

Equipment

• Mortar and Pestle

Ingredients

• 12 oz firm tofu
• 5 tbsp cornstarch
• 2 tsp sea salt, finely ground
• 1 tsp Sichuan peppercorn, finely ground
• 1 medium jalapeno, sliced
• 6 green onions (green part only, cut into 1 inch pieces)
• cilantro springs (uncut, with leaves)
• oil for frying

Instructions

• Use mortar and pestle to finely ground sea salt and Sichuan peppercorns.
• Pat tofu fry with paper towels. Cut into 1 inch cubes.
• Pour enough oil into a large cast iron skillet to reach 1/2-inch depth and heat over medium high. Heat oil to 350°F.
• In a bowl, mix cornstarch and 3/4 of the salt and pepper. Coat the tofu in a thin layer of the cornstarch. Working in small batches, fry until golden brown (make sure to turn to cook all sides). Remove and place on a rack sitting inside a baking sheet.
• In a wok or separate skillet, heat 1 tbsp of oil on medium high. Add tofu, jalapenos, green onions, a small handful of whole cilantro sprigs, and remaining 1/4 of salt and pepper (add as little or as much jalapeno you would like depending on desired heat level). Toss until greens are just wilted, approximately 3 minutes.
• Plate and serve with steamed white rice.

Notes

• Black peppercorns can be used in place of Sichuan peppercorns.
• Jalapeno can be omitted.