Salt and pepper tofu is a simple, Asian appetizer with a crispy outside and tender inside. Lightly seasoned with salt, pepper, and aromatic Five Spice powder, it’s ideal as a snack, party appetizer, or side dish to round out your meal.
Working as a restaurant chef, I’ve noticed just how popular tofu dishes are! That inspired me to share more of my favorite tofu recipes—simple, flavorful, and easy to enjoy at home!
I’ve added more tofu-focused options to the blog, like my Vegan Red Curry, Thai Vegan Green Curry, Vegetarian Pad Thai, Thai Yellow Vegetarian Curry, and Tom Kha Vegetarian—and they’ve all been a hit.
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What is Salt and Pepper Tofu?
Salt and pepper tofu features firm tofu chunks seasoned with fragrant spices and aromatics, then fried until golden and crispy. Commonly served in Chinese and Vietnamese restaurants, this simple, savory appetizer is perfect for sharing or pairing with rice and stir-fried vegetables.
Why You’ll Love This Recipe
- Simple ingredients: You likely have most of the essentials—seasonings and tofu already in your kitchen.
- Fast and easy recipe: With minimal prep and cooking steps, you can whip this tofu dish up in minutes.
- Perfect appetizer for game days or pre-dinner bites: Its crisp texture and savory flavor are great for snacking with friends or enjoying before a main course.
- Vegetarian and Vegan-friendly: To make it vegan, use mushroom seasoning instead of Knorr chicken broth mix. It’s perfect for anyone following a plant-based diet.
Ingredients to Make Salt and Pepper Tofu
- Extra-Firm Tofu: The best tofu is the firm to extra firm texture. It holds its shape well for a crisp exterior and absorbs seasonings well. Soft tofu will not work as well as they tend to fall apart while cooking.
- Five-Spice Powder: Infuses complex, warming notes that tie all the flavors together beautifully. Use my my homemade recipe here or buy a store-bought version here.
- Salt & Sugar: Use any salt and sugar you have. I used sea salt and white sugar for this recipe.
- White Pepper: Brings a distinct earthy aroma, a little bit of heat, and depth of flavor, adding a unique kick to the dish. If needed, you can substitute with black pepper, though the flavor will be slightly different.
- Chicken powder seasoning. For added umami, it's a very common ingredient in Asian cooking. Use mushroom powder to be completely vegan.
- Oil for Frying: Use neutral frying oil like vegetable, canola, rice bran or avocado oil works well. No olive or sesame oil for deep frying.
- Potato starch: To get that crispy texture, coat the tofu pieces with potato starch and deep fry them in hot oil. This helps lock in moisture and delivers a satisfying crunch in every bite. You can use cornstarch or tapioca starch as a substitute.
- Garlic: Provides a warm, savory aroma that complements the salt and pepper.
- Sweet or Yellow Onion: Adds natural sweetness and depth, becoming tender and caramelized as it cooks.
- Cilantro Stems: Introduce a fresh, herbal brightness that lifts the richness of fried tofu.
- Dried Red Peppers. Adds a bit of heat, a hint of smokiness, and a pop of color to the dish. The whole peppers are pretty spicy, so you don’t need to eat them. Feel free to remove them before serving to avoid any unexpected heat!
- Fresh Red Peppers: Bring vibrant color, a bit of heat (or mild crunch if sweet peppers), and lively flavor.
How to Make Salt and Pepper Tofu
1. Mix the Seasoning. In a small bowl, combine the five spice powder, salt, sugar, pepper, and the Knorr chicken broth mix. Mix well, then set aside for later.
2. Prep the Tofu: Take extra-firm tofu and press it between kitchen towels with a heavy object or a pan to remove excess moisture. Once it’s firmer, cut it into bite-sized cubes or rectangular pieces—mine were around 1.5x1.5-inch—so they hold their shape during cooking.
3. Coating Station: Set up two bowls side by side. In one small bowl, whisk an egg until smooth. In another larger mixing bowl, stir together flour, potato starch, and 1 teaspoon of the seasoning mixture from step 1.
4. Coat the Tofu: Dip each piece into the beaten egg, then coat it in the flour-potato starch mixture. Gently shake off any extra coating before frying.
5. Deep Frying: Carefully place the coated tofu cubes into hot oil. Fry them until they turn a light golden brown, about 2 minutes or less. Use a slotted spoon to remove the fried tofu and let it drain on a baking rack or a plate lined with paper towels to soak up any extra oil. Repeat this process until all the tofu is cooked.
6. Adding Aromatics: Heat 1 tablespoon of oil in a separate frying pan, wok, or skillet over medium heat. Add the garlic, onion, and cilantro stems, and cook for about 1 minute until fragrant. Then, toss in the fresh peppers, green onions, and dried chilies, cooking for another minute until tender.
7. Bring it All Together: Add the fried tofu cubes to the pan along with the remaining seasoning mixture. Toss everything until the tofu is evenly coated. Taste and adjust with a little more salt and pepper, if needed.
8. Garnish and Serve: Top your crispy salt and pepper tofu with spring onions, green onions, or a sprinkle of chopped green or red peppers for a pop of color. Serve it on its own, as an appetizer, or as a satisfying main dish.
Kitchen Tips
- Press the Tofu: Before you start, make sure to press out as much moisture as possible. You can do this by placing your tofu between clean kitchen towels or using a tofu press. The drier the tofu, the crispier it’ll get and the more flavor it will hold.
- Cut Evenly: Aim for uniform, bite-sized pieces of tofu. Even cuts help each piece cook at the same speed, so you don’t end up with some pieces overcooked and others underdone.
- Drain on Paper Towels: Once fried, place the tofu on paper towels or a wire rack to help soak up extra oil. This simple step keeps your tofu crispy and prevents it from getting soggy.
- Don’t Overcrowd the Pan: Give each tofu piece plenty of space in the pan. Frying too many at once cools down the oil and makes it harder to get that perfect golden-brown crunch.
Storing Leftovers
Let your salt and pepper tofu cool down completely, then move it into an airtight container and keep it in the fridge for up to 2 days. When you’re ready to enjoy it again, reheat it in the oven or an air fryer to restore its crispy goodness. Try to avoid the microwave if you can, as it will leave the tofu chewy instead of crisp.
Variations
- Healthier Version: Swap deep-frying for air-frying to get a crispy finish with less oil. It’s a great way to lighten up the dish.
- Spicy Twist: Craving extra heat? Add some ground Sichuan peppercorns to deliver a tingling, numbing spice.
- Other Proteins: Salt-and-pepper shrimp and squid are fantastic alternatives to tofu. You can also try heavier proteins like pork chops, chicken breasts, wings, or ribs. Just make sure the meat is fully cooked to an internal temperature of at least 165°F.
More Tofu Recipes
- Deep-Fried Tofu
- Vegan Red Curry with Tofu
- Vegan Green Curry Tofu
- Vegetarian Tofu Pad Thai
- Vegetarian Yellow Curry
- Vegetarian Tom Kah Soup
Frequently Asked Questions
Yes, all-purpose flour will work, but for a crispier texture, potato, tapioca, or cornstarch is a better choice. For extra crunch, try mixing all-purpose flour with a bit of one of these starches.
Yes, if you use gluten-free starches like potato, tapioca, cornstarch, and gluten-free seasonings. (Check your labels).
You can prep the seasoning mixture in advance, but I don't recommend frying the tofu ahead of time. Fried tofu tends to lose its crispy crunch and can become soggy if made too early. For the best texture, fry the tofu right before serving.
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Easy Salt and Pepper Tofu
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
- Diet: Gluten Free
Description
Salt and pepper tofu is a simple Asian appetizer with a crispy exterior and a tender interior. Lightly seasoned with salt, pepper, and aromatic five-spice powder, it works well as a snack, party appetizer, or a side dish to complement your meal.
Ingredients
- 1 ½ teaspoon five-spice powder (homemade). buy store-bought version here.
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- ½ teaspoon white pepper (or black pepper)
- 1 ½ teaspoon Knorr chicken broth mix or mushroom powder
- 1 pound extra-firm tofu, sliced into 1.5 inch-pieces
- 1 egg, whisked
- 1 cup potato starch
- 2 tablespoons oil (for frying)
- 2 tablespoons garlic, minced
- ½ cup sweet or yellow onion, diced small
- 2 tablespoons cilantro stems, sliced into ¼-inch pieces
- 1-10 dried red peppers (for garnish). Use as needed
- ¼ cup fresh spicy peppers, finely diced. Use jalapeños or serranos for heat, or substitute with sweet bell peppers if you prefer a milder option.
Instructions
1. Mix the Seasoning. In a small bowl, combine the five spice powder, salt, sugar, pepper, and the Knorr chicken broth mix. Mix well, then set aside for later.
2. Prep the Tofu: Take extra-firm tofu and press it between kitchen towels with a heavy object or a pan to remove excess moisture. Once it’s firmer, cut it into bite-sized cubes or rectangular pieces—mine were around 1.5x1.5-inch—so they hold their shape during cooking.
3. Coating Station: Set up two bowls side by side. In one small bowl, whisk an egg until smooth. In another larger mixing bowl, stir together flour, potato starch, and 1 teaspoon of the seasoning mixture from step 1.
4. Coat the Tofu: Dip each piece into the beaten egg, then coat it in the flour-potato starch mixture. Gently shake off any extra coating before frying.
5. Deep Frying: Carefully place the coated tofu cubes into hot oil. Fry them until they turn a light golden brown, about 2 minutes or less. Use a slotted spoon to remove the fried tofu and let it drain on a baking rack or a plate lined with paper towels to soak up any extra oil. Repeat this process until all the tofu is cooked.
6. Adding Aromatics: Heat 1 tablespoon of oil in a separate frying pan, wok, or skillet over medium heat. Add the garlic, onion, and cilantro stems, and cook for about 1 minute until fragrant. Then, toss in the fresh peppers, green onions, and dried chilies, cooking for another minute until tender.
7. Bring it All Together: Add the fried tofu cubes to the pan along with the remaining seasoning mixture. Toss everything until the tofu is evenly coated. Taste and adjust with a little more salt and pepper, if needed.
8. Garnish and Serve: Top your crispy salt and pepper tofu with spring onions, green onions, or a sprinkle of chopped green or red peppers for a pop of color. Serve it on its own, as an appetizer, or as a satisfying main dish.
Notes
- Press the Tofu: Before you start, make sure to press out as much moisture as possible. You can do this by placing your tofu between clean kitchen towels or using a tofu press. The drier the tofu, the crispier it’ll get and the more flavor it will hold.
- Cut Evenly: Aim for uniform, bite-sized pieces of tofu. Even cuts help each piece cook at the same speed, so you don’t end up with some pieces overcooked and others underdone.
- Drain on Paper Towels: Once fried, place the tofu on paper towels or a wire rack to help soak up extra oil. This simple step keeps your tofu crispy and prevents it from getting soggy.
- Don’t Overcrowd the Pan: Give each tofu piece plenty of space in the pan. Frying too many at once cools down the oil and makes it harder to get that perfect golden-brown crunch.
- Prep Time: 15
- Cook Time: 15
- Category: appetizers, vegetarian
- Method: pan frying
- Cuisine: Chinese
Related
Looking for other vegetarian like this? Try these recipes:
Anne says
We tried this and it was delicious! The recipe was easy and straightforward, a hit with the family. Thank you!
Suwanee says
Hi Susan, Here's one I recommend for the tofu press: https://amzn.to/40p8ztG
Bacon press- that'd work since it's a heavy object! I've never tried it, so please let me know if it works for you!
Susan says
Looks delicious! I can’t wait to try this. Where do you get a tofu press? Is it useful for other purposes, or mostly only for tofu? (My grandma used to have a bacon press that was flat cast-iron. I wonder if that would work.)
Suwanee says
Hi Terri,
Thank you so much for your feedback on the recipe! I’m really sorry for the confusion, and I’ve gone ahead and updated the recipe to make it clearer and easier to follow. I’ve corrected the five-spice powder measurements, clarified when to use the Knorr Broth Mix, (chicken powder), and adjusted the salt instructions to avoid any misunderstandings.
I truly appreciate you bringing this to my attention—it helps me improve and provide better content! I hope you’ll give the recipe a try and come back to share your results (hopefully with a five-star rating!). Thanks again for your support and for helping me be a better blogger! 😊
Warmly,
Suwanee
TERRI GREENWALD says
I really want to try this. there is only one meausurement listed for 5-spice powder, among other spices, yet it is listed multiple times in the recipe. Also, when is the original mixture with the mushroom powder used? You say to add salt multiple times, but then to only add it before frying?
Thank you
Terri