This salt and pepper tofu is just like you'd get at a Chinese restaurant! It's crispy on the outside and juicy on the inside. If you love the classic Cantonese combination of white pepper and salt, you're going to love this recipe.
Jump to:
Salt and pepper tofu is the healthier version of the popular Chinese salt and pepper pork chops. White pepper and salt are the backbone of this unique dish. In fact, salt and pepper dishes are such a staple in Cantonese cuisine that they've made their way into Western Chinese cooking. For instance, these salt and pepper chips are a popular Chinese takeaway dish in Great Britain.
That's why I'm excited to introduce you to my new favorite veganized Chinese dish - salt and pepper tofu! The tofu is baked, not fried, and then tossed with hot spiced onions and peppers. I'm confident this will be your new favorite tofu dish.
By the way, If you like tofu marinades, be sure to check out my popular roundup of 15 different tofu marinades.
Reasons You'll Love This Recipe
๐The tofu in this recipe is baked, not fried. Many salt and pepper tofu recipes call for deep fried tofu. The tofu in this recipe is salty and crispy, but without all the saturated fat you get from deep frying.
๐White pepper is so underrated! The combination of salt, white pepper and Chinese 5 spice is so complex and satisfying.
๐This is an easy dish to make. While your tofu is baking, simply get on with the spices and veggies.
๐จโ๐ณHow To Make Salt And Pepper Tofu
- Step 1 - Preheat Oven: Heat your oven to 400ยฐ F (204ยฐ C). Line a baking tray with parchment paper.
- Step 2 - Press Your Tofu: Drain your tofu. Wrap it in paper towels or a tea towel, and place something heavy (like a cast iron pan) on top. Press for 15-20 minutes. Removing the excess water from the tofu will ensure that it gets extra crispy when it's baked.
- Step 3 - Chop The Tofu: Cut the tofu into 3 even slabs lengthwise. Stack the slabs on top of each other and slice them 3 times lengthwise and 5 times crosswise.
- Step 4 - Marinate The Tofu: Transfer your tofu to a shallow baking dish. Add 1 tablespoon of vegetable oil and ยผ cup of soy sauce. Toss gently to coat. Let the tofu marinade while you prepare the salt and pepper dredge.
- Step 5 - Combine Spices & Cornstarch: Combine your cornstarch, salt, white pepper and Chinese 5 spice in a large shallow bowl.
- Step 6 - Dredge The Tofu & Bake: Dredge your tofu cubes in the cornstarch and spices and transfer the pieces to the prepared baking tray, leaving space between each piece. Bake for 30 minutes, turning the tofu over halfway through.
- Step 7 - Toast The Peppercorns: While the tofu is cooking, heat a dry cast iron pan over low heat. Add the black peppercorns and Sichuan peppercorns to the pan and roast for two minutes. Transfer to a mortar and pestle. Add the Chinese Five Spice and grind everything together.
- Step 8 - Saute The Veggies: In a non stick pan, heat the remaining tablespoon of vegetable oil. Add the onions, green and red peppers, and chili peppers to the pan. Saute for 6 minutes. At the 5 minute mark, turn the heat down and add the minced garlic.
- Step 9 - Add Tofu & Spices: Add your crispy baked tofu to the pan with the veggies, sprinkle with spices and toss to coat.
Top Tip
Give the tofu a good press before you marinate and bake it. Pressing out the extra water helps it get super crispy in the oven, which is exactly what you want for this recipe. So, don't skip this step!
๐ฝ๏ธServing Suggestions
- I like to serve salt and pepper tofu over a big bowl of sticky rice. For a healthier version, serve over brown rice.
- You can use sambal oelek as a dipping sauce for the crispy tofu pieces, or drizzle it over the top for an extra spicy sauce.
- A starter of vegan potstickers would round this Chinese meal out.
- If you're serving this dish to kids, simply omit the chili peppers and reduce the Sichuan pepper.
- Serve with a side of Chinese mustard greens.
โ๏ธStorage Instructions
Start by allowing the tofu to cool down to room temperature. Then, transfer it to an airtight container, making sure there's a bit of space at the top to prevent it from getting squished. Pop it in the fridge, and it should keep well for about 3-4 days.
When you're ready to eat it again, you can reheat it in a skillet over medium heat or in the oven at around 350ยฐF (175ยฐC) until heated through.
I don't recomment freezing salt and pepper tofu. The texuture of the tofu changes too much.
๐Frequently Asked Questions
You can store any leftovers in an airtight container in the fridge for up to three days. I recommend reheating it on the stovetop. The tofu will not be as crispy as it is fresh out of the oven, but it will still be good.
I don't recommend freezing this dish. The taste and texture change change in the freezer.
If you want this dish to be gluten free, substitute the soy sauce for tamari, which is gluten free.
Craving More Easy Vegan Recipes?
๐ Recipe
Salt And Pepper Tofu
Ingredients
For The Tofu Marinade
- 14 ounces tofu extra firm
- 1 tablespoon vegetable oil
- ยผ cu๏ปฟp soy sauce
For The Tofu Dredge
- ๏ปฟ3 tablespoons cornstarch
- ยฝ teaspoon salt
- ยฝ teaspoon ground white pepper
- 1 teaspoon Chinese 5 Spice
For The Salt And Pepper Veggies
- 1 teaspoon Sichuan peppercorns
- 1ยฝ teaspoons black peppercorns
- 1 teaspoon Chinese 5 spice
- 1 tablespoon vegetable oil
- 1 red chili deseeded and finely chopped *optional
- 1 onion chopped
- 1 red pepper diced
- 1 green pepper diced
- 3 garlic cloves minced
- 1 scallion finely chopped
Instructions
- Heat the oven to 400ยฐ F (204ยฐ C). Line a baking tray with parchment paper.
- Drain the tofu. Wrap in paper towels or a tea towel and place something heavy (like a cast iron pan) on top. Press for 15-20 minutes. Removing the excess water from the tofu will ensure that it gets extra crispy when it's baked.
- Cut the tofu into 3 even slabs lengthwise. Stack the slabs on top of each other and slice them 3 times lengthwise and 5 times crosswise.
- Transfer the tofu to a shallow baking dish. Add 1 tablespoon of vegetable oil and 1 tablespoon of soy sauce. Toss gently to coat. Let the tofu marinade while you prepare the salt and pepper dredge.
- Combine the cornstarch, salt, white pepper and Chinese 5 spice in a large shallow bowl.
- Dredge the tofu cubes in the cornstarch and spices and transfer the pieces to the prepared baking tray, leaving space between each piece. Bake for 30 minutes, turning the tofu over halfway through.
- While the tofu is cooking, heat a dry cast iron pan over low heat. Add the black peppercorns and Sichuan peppercorns to the pan and roast for two minutes. Transfer to a mortar and pestle. Add the Chinese Five Spice and grind everything together.
- In a non stick pan, heat the remaining tablespoon of vegetable oil. Add the onions, green and red peppers, and chili peppers to the pan. Saute for 6 minutes. At the 5 minute mark, turn the heat down and add the minced garlic.
- Add the crispy baked tofu to the pan with the veggies, sprinkle with spices and toss to coat.
Comments
No Comments