Salt and Pepper Tofu

Name: Salt and Pepper Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 400 g tofu (firm, cut into 1-inch cubes); 0.25 cup corn flour; 2 cup oil for deep frying (vegetable or sunflower); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit lengthwise); 1 pcs bell pepper (medium, cubed); 1 pcs onion (medium, diced into petals); 1 tsp black pepper (freshly cracked); 0.5 tsp salt; 2 pcs spring onion (green part, chopped, for garnish); 1 pcs lime (cut into wedges, for serving)

RATING

4.4/5(93)

TASTE SCORE

9/10

Crispy, golden-fried tofu cubes tossed with aromatic salt, freshly cracked black pepper, and stir-fried bell peppers and onions. A popular Indo-Chinese street-style starter that's ready in under 30 minutes — perfect with a squeeze of lime and a side of schezwan chutney.

PREP

15m

COOK

15m

SERVES

1 CUP

266 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Press and prep the tofu.
1.Drain 400 g firm tofu and wrap in a clean kitchen towel.
2.Place a light weight on top and press for 10 minutes to remove excess moisture.
3.Cut the tofu into 1-inch cubes and pat completely dry.
prep
Coat tofu with corn flour.
In a large bowl, toss the tofu cubes with ¼ cup corn flour until evenly coated. Shake off any excess flour.
TIPToss the tofu just before frying so the coating stays dry and crispy.
fry · ~8 min
Deep fry the tofu until golden.
1.Heat 2 cups oil in a wok over medium-high heat until shimmering (around 350°F).
2.Carefully add the coated tofu cubes in batches, avoiding crowding.
3.Fry for 3–4 minutes, turning occasionally, until crisp and light golden.
4.Remove with a slotted spoon and drain on paper towels.
TIPDon’t overcrowd the wok — fry in two batches for even crisping.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Discard all but 1 tbsp of oil from the wok, or heat 1 tbsp fresh oil in a clean pan over high heat.
2.Add 6 cloves chopped garlic, 1 inch chopped ginger, and 3 slit green chilies. Stir-fry for 30 seconds until fragrant.
3.Add 1 cubed bell pepper and 1 onion cut into petals. Stir-fry on high heat for 2–3 minutes until vegetables are slightly charred but still crunchy.
mix · ~1 min
Toss in the fried tofu and season generously.
1.Add the fried tofu cubes to the wok.
2.Sprinkle 0.5 tsp salt and 1 tsp freshly cracked black pepper over the mixture.
3.Toss everything together on high heat for 1 minute until well combined and the pepper is fragrant.
TIPUse whole black peppercorns crushed in a mortar for the boldest, most aromatic kick.
serve
Garnish and serve immediately.
Transfer to a serving platter, scatter chopped spring onion greens on top, and place lime wedges on the side. Serve hot while the tofu is still crisp.
TIPSalt and pepper tofu loses its crunch if it sits — plate it right before everyone digs in.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pressing tofu for at least 10 minutes removes excess moisture, ensuring a crispier crust.
2
Toss tofu in cornflour just before frying so the coating stays dry and doesn't turn gummy.
3
Fry tofu in shallow batches; overcrowding drops the oil temperature and makes it soggy.
4
Use freshly cracked black pepper from whole peppercorns for the most aromatic punch.
5
Stir-fry vegetables on high heat for only 2–3 minutes to keep them crunchy and slightly charred.
6
Serve immediately after tossing — this dish loses its signature crunch if it sits even a few minutes.

RECIPE VARIATIONS

Adapt it for your goals.

lower oil (air fryer)

Lower-oil (air-fryer)

Skip deep-frying: toss coated tofu with 1 tbsp oil and air-fry at 200°C (400°F) for 12–15 minutes, shaking halfway. This reduces oil significantly while still delivering a crispy exterior.

high protein (extra tofu)