Salt and Pepper Tofu

Impossibly crispy Salt and Pepper Tofu is an easy 5-ingredient dish that comes together in minutes. The contrast of the extra crisp crust and silky center is irresistible!

Salt and Pepper Tofu may be the best thing I have ever eaten. These humble bites of tofu are impossibly light and crispy, like tempura, soft and juicy centers, and just salty enough to be dangerously addicting.

The fragrant pepper adds a surprisingly complex note making each bite more interesting than the last!

Reasons to love this recipe:

• Made with just 5 ingredients!
• Takes only 20 minutes from start to finish and tastes like takeouts finest.
• Uses less oil for a lighter, healthier, take on this classic.
• Is naturally gluten free and vegan!

Ingredients in Salt and Pepper Tofu:

• Tofu - extra firm is best. And skip pressing as this will dry the tofu out. We want it to be silky and soft.
• Arrowroot starch - you can also use corn starch, potato starch, etc.
• Kosher salt - Different types of salt have different levels of saltiness. This tofu can easily become too salty if you substitute another type of salt. Stick to kosher for best results!
• Szechuan peppercorns - In my opinion they make the dish! If you can't find them, you can use black or white pepper. Just keep in mind they will alter the flavor.
• Avocado oil - or another high-heat oil.
• Green onions - an optional garnish.
• Thai chilis - another optional garnish for a kick of spice! You can also use a pinch of red pepper flakes.

How do you make salt and pepper tofu?

Prep the tofu: Pat the tofu dry, gently, with a towel. Cut the tofu into 1 inch cubes toss with the arrowroot starch, salt, and pepper.

Preheat the pan:: Heat a pan over medium-high heat. I like a well seasoned cast iron pan for their even heat which creates a great crispy crust. Once the pan is warm, add in the oil. Place one piece of tofu in the pan. If it sizzles upon contact, it's ready.

Sear: Add in the other tofu cubes, being careful not to crowd the pan, and cook until the bottom side is golden brown. Use a for to turn the tofu and repeat until all sides are crispy.

Work in two batches, if needed, to ensure the tofu is not touching which will cause it to stick. And you may need to add a little more oil between batches.

Keep crisp until serving: Remove from the pan and transfer to a cooling rack before serving to keep the tofu nice and crisp. Garnish with scallions, if desired.

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Storage?

Salt and pepper tofu is best eaten immediately. Storing it will cause it to become soggy. I recommend cooking as much as you'll eat and no more. If you do need to reheat, I recommend using an air fryer set to 350. Cook until crispy.

What are Szechuan peppercorns?

Szechuan peppercorns are type of pepper that have a very complex flavor with lots of aromatics - which add a lot of flavor to this simple dish. They are pinkish-red in color and can cause your lips to tingle when eaten.

Find them online, at your local Asian market, or if necessary, substitute them for black or white pepper. Keep in mind that black pepper will make the dish spicy.

Most Szechuan peppercorns are sold whole, so you will need to grind them in a blender or small spice grinder (a great inexpensive option!).

More tofu recipes to love!

• Best Ever Baked Tofu
• Korean Tofu Soup
• General Tso's Tofu
• Sweet and Sour Tofu