Crispy Salt and Pepper Tofu: Your Go-To Easy & Flavorful Vegan Recipe

Prepare to fall in love with this incredibly delicious Crispy Salt and Pepper Tofu recipe, a delightful vegetarian rendition of the beloved classic Cantonese salt and pepper pork. These perfectly seasoned, pillow-soft tofu bites, coated in a light crisp and tossed with aromatic white pepper salt, are so irresistible that your family will be asking for them every night!

This dish masterfully combines a tender, marinated interior with an addictively crunchy exterior, delivering a burst of savory flavor in every bite. It’s not just a meal; it’s an experience that proves just how versatile and satisfying plant-based cooking can be. Whether you’re a long-time tofu lover or new to the world of vegan cuisine, this recipe is guaranteed to become a household favorite.

A bowl of crispy fried salt & pepper tofu with green onions and red chilies, garnished for a fresh presentation.

Why This Salt and Pepper Tofu Recipe is a Must-Try

Unforgettable Texture & Flavor Profile: Each piece of tofu is transformed from a humble block into a culinary masterpiece. First, it’s marinated to infuse deep flavor and ensure a tender interior. Then, it’s expertly crisped to a golden-brown perfection, creating an incredibly satisfying crunch. The magic truly happens with the final toss in a fragrant white pepper and salt mixture, perfectly balanced to awaken your taste buds. For an authentic Cantonese touch, optional stir-fried scallions and vibrant red chiles are added, elevating the dish with their aromatic freshness and subtle heat. Even the most discerning palates will be captivated by this symphony of textures and flavors.
Effortless Preparation for an Impressive Dish: Despite its gourmet appeal, this salt and pepper tofu is surprisingly simple to make, making it perfect for weeknight dinners or casual entertaining. The process is straightforward: press and marinate your tofu, then pan-fry or deep-fry it until beautifully golden. A quick stir-fry of the optional scallions and chiles adds a layer of depth. Finally, a generous sprinkle of the aromatic salt and pepper blend finishes the dish, ready to be devoured. Minimal fuss, maximum flavor – it’s a win-win!
A Healthy & Wholesome Vegan Alternative: This recipe offers a fantastic plant-based option that doesn’t compromise on taste or satisfaction. Tofu is an excellent source of protein, making this a fulfilling and nutritious meal. It’s naturally vegan and can easily be made gluten-free (see chef’s tips), catering to various dietary needs without sacrificing any of the deliciousness. Enjoy a meal that feels indulgent yet is wholesome and good for you.
Inspired by a Classic, Reimagined for Everyone: This dish pays homage to the beloved Cantonese salt and pepper pork, capturing its signature seasoning and crispy essence in a delightful vegan form. It’s a fantastic way to enjoy those cherished flavors, whether you’re vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet. It’s truly a dish that brings everyone to the table.

Chef’s Expert Tips for Perfect Salt and Pepper Tofu

Mastering the Tofu Press: Don’t skip pressing your tofu! This crucial step removes excess water, allowing the tofu to absorb more of the marinade’s delicious flavors and ensuring a much crispier texture when cooked. Wrap the tofu block in several layers of paper towels, place it on a flat surface, and then weigh it down with a heavy skillet or a stack of books for at least 15-30 minutes. The drier the tofu, the better it will crisp up.
Cooking Method Matters: Pan-Fry vs. Deep-Fry:
- Deep Frying (for ultimate crispiness): If you have a deep fryer, it’s an excellent way to achieve consistent, all-around crispiness. The key is to maintain an even oil temperature (around 350-375°F or 175-190°C) and work in small batches to prevent overcrowding, which can lower the oil temperature and lead to soggy tofu. Keep a close eye on the tofu as it cooks, as it tends to stick together initially. Carefully separate pieces with tongs if needed.
- Pan Frying (accessible & delicious): For pan-frying, use a heavy-bottomed skillet (cast iron or non-stick works best) and enough vegetable oil to cover the bottom by about ¼ inch. Ensure the oil is hot and shimmering before adding the tofu. Again, don’t overcrowd the pan; cook in batches to allow each piece to achieve that perfect golden crust. Flip gently to ensure even browning on all sides.
The Flavor Power of Scallions and Bird’s Eye Chiles: While optional, we highly recommend including the sliced scallions and bird’s eye chiles. Stir-fried briefly after the tofu, they release an incredible aroma and add a layer of authentic flavor that truly mimics the Cantonese salt and pepper profile. The slight pungency of the onions and the subtle heat of the chiles provide the perfect counterpoint to the savory tofu.
The Secret to the Crispy Coating: Cornstarch: The cornstarch in both the marinade and the final coating is your best friend for achieving that coveted crispy exterior. It creates a thin, light crust that seals in moisture and fries beautifully. Don’t be shy when coating the tofu cubes in the cornstarch bag; ensure every surface is evenly covered for maximum crispiness.
Seasoning Balance is Key: The white pepper salt mixture is the heart of this dish. White pepper offers a unique, pungent warmth distinct from black pepper, which is essential for the traditional flavor. Taste and adjust the saltiness to your preference. Remember, you can always add more, but you can’t take it away!
Don’t Overcrowd the Pan/Fryer: This tip is worth repeating! Overcrowding dramatically lowers the oil temperature, leading to steamed rather than fried tofu. Work in batches to maintain high heat and achieve optimal crispiness.

Overhead photo of a bowl of crispy breaded squares of tofu mixed with green onions and red chilies, ready to serve.

Ingredients Spotlight

Understanding your ingredients is key to success:

Tofu (Firm or Extra Firm): These varieties hold their shape best during pressing and frying, ensuring those perfect bite-sized cubes. Silken or soft tofu will not yield the same crispy results.
Shaoxing Wine (or Dry Sherry): This Chinese cooking wine adds a distinctive depth and aromatic complexity to the marinade. If you don’t have it, dry sherry is a suitable, readily available substitute.
White Pepper: Crucial for the authentic “salt and pepper” flavor profile, white pepper offers a milder yet distinctively pungent heat compared to black pepper.
Cornstarch: The magic ingredient for crispiness! It creates a light, crunchy crust that’s superior to flour for this application.
Vegetable Oil: A neutral-flavored oil with a high smoke point is ideal for frying, such as canola, sunflower, or peanut oil.

Serving Suggestions

This Crispy Salt and Pepper Tofu is incredibly versatile and makes a fantastic meal on its own or as part of a larger spread:

With Rice: Serve it alongside fluffy steamed white or brown rice for a complete and satisfying meal. The rice soaks up all the delicious flavors.
Noodle Bowls: Add it to a bowl of stir-fried noodles or a cold noodle salad for extra protein and crunch.
Side Dish: It makes an excellent appetizer or a side dish alongside other Asian-inspired mains like Chinese Vegetable Soup or Kung Pao Tofu.
Fresh Greens: For a lighter meal, serve it over a bed of mixed greens with a light vinaigrette.

More Delicious Recipes You’ll Love

Crispy Baked Buffalo Tofu
Easy Vegan Tofu Cream Cheese (4 Flavors)
Crispy Vegan Chicken Sandwich
Chinese Vegetable Soup
Very Favorite Stir Fry Noodles with Tofu
Magic Vegan Birria Tacos
Kung Pao Tofu with Stir-Fried Vegetables
Seitan Grilled Chicken with Vegan BBQ Sauce
Tofu Pasta

If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!

For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

Salt and Pepper Tofu

Prep: 15 minutes

Cook: 10 minutes

Marinate: 15 minutes

Total: 40 minutes

Inspired by the delicious Cantonese salt and pepper pork dish, this tofu is absolutely delicious! It’s a simple, yet flavor-packed meal that even the pickiest of eaters will love. This recipe delivers perfectly crispy tofu with a tender interior, seasoned to perfection with a fragrant white pepper and salt blend. It’s an easy, healthy, and satisfying vegan alternative that’s bursting with authentic Asian flavors.

Cheryl Malik Cheryl Malik

Print
SaveSaved!

4 servings

Ingredients

For the Crispy Salt & Pepper Tofu

▢ 1 16-ounce block tofu firm or extra firm, thoroughly drained and pressed
▢ ½ teaspoon salt
▢ ¼ teaspoon white pepper
▢ ¼ cup cornstarch for coating, if pan-frying
▢ 2-4 tablespoons vegetable oil plus more as needed for pan-frying or deep-frying

For the Tofu Marinade

▢ 2 tablespoons vegetable oil
▢ 1 tablespoon Shaoxing wine or dry sherry (for gluten-free option)
▢ 1 tablespoon cornstarch
▢ ½ teaspoon salt more or less to taste

Serving Suggestions (All Optional)

▢ 1 tablespoon vegetable oil plus more as needed for stir-frying aromatics
▢ thinly sliced green onions
▢ thinly sliced bird’s eye chiles
▢ cooked rice

Get Recipe Ingredients

Equipment

Paper towels
large cutting board
12″ non-stick skillet or well-seasoned cast iron skillet for pan-frying
Deep fryer optional, for deep-frying method
medium mixing bowl
whisk
sharp chef’s knife
Small bowl
large sealable food-safe bag
Wire cooling rack
large plate
Wooden spoon or deep-fry thermometer
Tongs
Slotted spoon for deep-frying

Instructions

To Prep and Press the Tofu

Carefully remove 1 16-ounce block of firm or extra-firm tofu from its packaging, ensuring any excess liquid is drained. Discard the packaging.
On a clean, flat work surface, layer 2 to 4 sheets of paper towels. Place the tofu block squarely on top of these paper towels.
Cover the tofu block with another 2 to 4 sheets of paper towels, then place a large cutting board on top of the paper towels.
Place a heavy skillet (or something similar like a few heavy cans) on top of the cutting board to press the tofu. Allow it to press for at least 15 minutes. After pressing, remove the skillet and cutting board. Discard the used paper towels and gently pat the outside of the tofu block dry if any moisture remains. Set the pressed tofu aside.

To Marinate and Prepare the Tofu for Frying

In a medium mixing bowl, combine 2 tablespoons vegetable oil, 1 tablespoon Shaoxing wine (or dry sherry), 1 tablespoon cornstarch, and ½ teaspoon salt. Whisk all ingredients thoroughly until they are fully combined and smooth.
Cut the pressed tofu block into bite-sized pieces, aiming for approximately 1-inch cubes. Add the tofu cubes to the bowl with the marinade and gently toss or stir until each tofu cube is fully coated. Allow the tofu to marinate for 15 minutes to absorb the flavors.
While the tofu marinates, prepare your seasoning blend and cooling station. In a small bowl, combine ½ teaspoon salt and ¼ teaspoon white pepper. Mix them well until uniformly blended. Set this mixture aside. Add ¼ cup cornstarch to a large, sealable, food-safe bag and set it aside as well. Finally, prepare a cooling rack by placing it over 2 to 3 layers of paper towels on a large plate; this will help absorb excess oil from the fried tofu.
After the tofu has marinated for 15 minutes, carefully drain any excess marinade from the bowl and discard it. Transfer the marinated tofu from the bowl into the bag of cornstarch. Seal the bag completely, then gently toss, flip, and shake the bag until all tofu cubes are thoroughly coated in cornstarch. Set aside, ready for frying.

For Pan-Fried Salt & Pepper Tofu (Recommended Method)

Add 2-4 tablespoons of vegetable oil to a large skillet, filling it to approximately ¼-inch depth. Place the skillet on the stovetop over medium-high heat.
Once the oil is hot and shimmering, you can check its temperature by inserting the handle of a wooden spoon into the skillet. The oil should bubble gently around the spoon but should not splatter violently or smoke. If the oil is too hot, reduce the heat slightly and allow it to cool down.
When the oil is at the right temperature, carefully place the tofu cubes into the skillet in a single, flat layer, ensuring none of the tofu pieces are touching each other. Fry the tofu for 2 to 3 minutes, or until the bottom sides of the cubes are beautifully golden brown and crispy. Using tongs, flip the tofu cubes over and continue frying, repeating this process until all sides are evenly golden and crisp. Work in batches if necessary to avoid overcrowding the pan.
As each batch of tofu is cooked, use tongs to transfer the pan-fried tofu cubes to the prepared wire cooling rack. Arrange the tofu in a single layer, ensuring pieces are not touching or stacking, to allow air circulation. Immediately sprinkle a small amount of the reserved salt and pepper blend evenly over the hot fried tofu cubes, then set aside.
Continue this process, adding more vegetable oil to the skillet as needed, until all the marinated tofu cubes have been fried to crispy perfection.
Optional Aromatics: Once all the tofu has been cooked and removed from the pan, add 1 tablespoon of vegetable oil to the same skillet (or a small, separate skillet if you prefer). Place the skillet over medium heat and tilt or swirl it as needed to distribute the oil across the entire surface. Continue heating until the oil is hot and shimmering.
Optional Aromatics: When the oil is ready, add the thinly sliced green onions and thinly sliced bird’s eye chiles to the skillet. Cook these vegetables, stirring constantly, for 30 to 60 seconds or until the onions are softened, fragrant, and slightly browned. Be careful not to burn them.
Optional Aromatics: Once the onions and chiles are cooked, carefully remove the vegetables from the pan using a slotted spoon and transfer them to the wire cooling rack (or the plate lined with paper towels directly underneath the rack). Allow the green onions and chiles to rest for 1 to 3 minutes to drain any excess oil.
When ready to serve, divide the crispy tofu into your preferred serving sizes and plate each portion, ideally alongside cooked rice. If using, top the tofu and rice generously with the sautéed green onions and red chilies. Serve immediately while warm and crispy. Enjoy!

Notes

Make it Gluten-Free: To ensure this recipe is completely gluten-free, substitute Shaoxing wine with dry sherry, which is typically gluten-free. Always double-check ingredient labels for any hidden gluten.
For Extra Flavor Depth: Consider adding a small pinch of five-spice powder to your salt and pepper mixture for an even more complex and aromatic flavor profile.

For Deep-Fried Salt & Pepper Tofu (Alternative Method)

Fill your deep fryer with vegetable oil to the maximum oil line. Allow the fryer to reach its full operating temperature, typically around 350-375°F (175-190°C). The oil will start to bubble gently when it’s ready.
Using a slotted spoon, carefully add the marinated and cornstarch-coated tofu one piece at a time into the hot oil, ensuring they do not clump together. Fry for 2 to 3 minutes, or until they turn a beautiful golden color and are thoroughly crispy. Use the slotted spoon to remove the cooked tofu and place it onto your paper towel-lined plate or wire rack to drain excess oil. Continue this process with the remaining tofu, working in batches if needed.
In a small skillet, add 1 tablespoon of vegetable oil. Heat it over medium heat until it’s shimmering. Once hot, add the thinly sliced scallions and bird’s eye chiles. Stir-fry for 30 to 60 seconds until they are softened and become fragrant. Remove them immediately with a slotted spoon and drain on the same paper-towel lined plate as the tofu to remove any excess oil.
Generously sprinkle the cooked tofu with the prepared salt and pepper mixture (approximately 1 teaspoon, adjusting to taste). Arrange the crispy tofu on top of a bed of cooked rice, then garnish with the stir-fried scallions and chiles. Serve warm and enjoy the delicious crunch!

Storage and Reheating Instructions

Storage: Leftover Salt and Pepper Tofu is best enjoyed fresh for maximum crispiness. However, you can store it in an airtight container in the refrigerator for up to 3-4 days. Store the tofu and any accompanying stir-fried aromatics separately if possible, to preserve texture.
Reheating: To reheat, place the tofu in a single layer on a baking sheet. Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or until warmed through and crispy again. Alternatively, reheat in an air fryer at 350°F (175°C) for 5-8 minutes. Avoid reheating in the microwave, as it will make the tofu soft and lose its crisp texture.

Frequently Asked Questions (FAQs)

Can I bake or air-fry the tofu instead of pan-frying or deep-frying? Yes, you can! For baking, arrange coated tofu on a parchment-lined baking sheet and bake at 400°F (200°C) for 25-30 minutes, flipping halfway, until golden and crispy. For air frying, place coated tofu in a single layer in the air fryer basket and air fry at 375°F (190°C) for 15-20 minutes, shaking the basket every 5 minutes, until crispy. The texture might be slightly different than fried, but still delicious!
What if I don’t have Shaoxing wine? If Shaoxing wine is unavailable, dry sherry is the best substitute. In a pinch, a dry white wine or even a splash of apple cider vinegar with a pinch of sugar can work, though the flavor will be slightly different.
Can I make this spicier? Absolutely! To increase the heat, add more bird’s eye chiles or a pinch of red pepper flakes to the salt and pepper mixture. You can also include some thinly sliced fresh ginger and garlic when stir-frying the scallions and chiles for added kick and aroma.
How can I ensure my tofu gets extra crispy? The key steps are: thorough pressing to remove water, a good cornstarch coating, hot oil (whether pan-frying or deep-frying), and cooking in small batches to avoid overcrowding. Don’t rush the frying process!
Can I prepare the tofu ahead of time? You can press and marinate the tofu a few hours in advance, keeping it covered in the refrigerator. However, for the best crispy results, we recommend coating the tofu in cornstarch and frying it just before serving.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.