You’ve probably already guessed, that yes, my favorite kind of food are Asian cuisines. With that, I do find that there are a million (and one) ways to flavor tofu. I get it, tofu can be bland. But when it is prepared properly, it can actually be one of the tastiest key ingredients in the kitchen. For me, tofu is already considered a food group because I use it so much.
Salt & pepper tofu is a dish that you would find in most Chinese restaurants and Asian-fusion diners. It’s either served as a side dish or to be eaten with freshly steamed rice. While I love this dish, ordering salt & pepper tofu can easily go wrong. The truth is, some restaurants would serve it as nothing but fried tofu. There are no spices, just plain deep fried tofu. Secondly, other places might over season the tofu with too much salt. Personally, I’m not a fan of either. So I’ve decided, to recreate my own.
The Secret
Making salt & pepper tofu is not just made with salt & pepper. In fact, the secret is in the quality of spices you season it with. It should be bold; simple ingredients, big flavors. Quite frankly, I find the thought of salt and pepper alone can be unappealing. Flavors are flat and it only hits one note. Blending a homemade spice mix will not only make your dish tastier but it is necessary in creating this dish. The spices you need will include:
- Kosher salt or sea salt
- Freshly ground black peppercorn or course grind (try to avoid using table black pepper)
- Ground cinnamon
- Ground cloves
- Ground ginger
- Red pepper flakes
The fresher your spices are, the better. But one of the most important rule of thumb when cooking this dish is – using quality salt & pepper. Skip the table salt and pepper. Ought for sea salt or kosher salt. As for the black pepper, freshly ground black peppercorn or course grind will work best. You can find black peppercorn in most Asian supermarkets or the Asian section of a grocery store.
Spicy or not?
Traditionally, salt & pepper tofu is cooked with fresh chili peppers or Szechuan peppercorn (a numbing spice). So it is, indeed, a spicy dish. While it is very tempting to bring out the Szechuan peppercorns for this recipe, I’ve decided to go with using red pepper flakes. It is easier to find and works just as great for easy-peasy dinners. You can always modify the spice-level to your liking. But if you can handle it, keep it spicy 😉
Crispy Coating
This recipe calls for coating the tofu into corn starch before pan frying. Why, you may ask? To create a crispier exterior of the tofu which will give it an extra chew. Here are some preparation tips before you get started on creating this dish:
- Season the corn starch mixture with the spices. You don’t want your tofu to be bland. Maximize its flavors.
- Be sure to press out as much extra liquids out of the tofu and pat dry before coating it with corn starch.
- Pan fry on each side of the tofu until it is all golden brown.
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Restaurant Style Salt & Pepper Tofu
Equipment
- Mixing bowls
- frying pan
Ingredients
- 1 block (14oz) extra firm tofu diced into cubes
- ¼ cup (40g) corn starch
- 5 cloves garlic crushed & minced
- ½ large yellow onion thinly sliced
- 1 tsp fresh ginger crushed & minced
- oil for frying
- green onions (for garnish) thinly sliced
FOR THE SPICE MIX
- 1 tsp kosher salt or sea salt
- 1 tsp fresh ground black peppercorn
- 1½ tsp red chili flakes or less
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Instructions
- In a small sauce dish, combine all spices together and mix.
- Place corn starch in a small mixing bowl. Sprinkle with a pinch of the spice mix into the cornstarch and whisk.
- Preheat frying pan or skillet in medium high heat and coat into about 4-5 tablespoons of cooking oil.
- Pat tofu dry and dice into cubes. Coat each piece into the corn starch and toss into the hot pan immediately. Repeat the process until all tofu pieces are coated in corn starch and ready to fry. Flip the tofu in oil on each side for 2-3 minutes (or until it forms a golden brown crust). Be sure to monitor the tofu on each side, as they can easily burn from the starch. Do not over crowd the pan, depending on the size of your pan, you may have to do in batches. Allow it to cool on a cooling or wire rack. You will know you have cooked the tofu properly if it has created a crispy exterior from the corn starch.
- Once the tofu is all cooked and out of the pan, stir fry the onions and ginger until fragrant. Add the garlic into the mix and season with the spice mixture. Toss the aromatic ingredients until all are well combined.
- Toss the tofu back into the mix and sprinkle more of the spice seasoning to taste – you may or may not use all of it depending on your preference. Thoroughly mix. Turn off heat and throw in sliced green onions for garnish.
- Best served fresh with a bed of rice.Reheating instruction: if you wish to meal prep or store during left overs, reheat in a toaster oven or air fryer at 375°F for 5-10 minutes (or until it is fully heated).
