Chinese salt and pepper tofu

Salt and pepper tofu is a popular Chinese appetizer where cubes of tofu are fried until crunchy and tossed in a savory, slightly sweet spice blend. It is a vegan dish that works as a snack, appetizer, or side, and it is gluten free adaptable by swapping Shaoxing wine for dry sherry.

So many people tell me they do not like tofu, and I always point them to this recipe first. The cornstarch coating creates a crunch that surprises people, and the brown sugar caramelizes in the pan to add a layer of flavor you do not expect. I marinate the tofu, coat it, pan fry until golden on all sides, then toss it with the spice mix while it is still hot.

The crispy coating stays crunchy even as it cools, which makes it a great appetizer to set out before dinner. A squeeze of lime right before eating brings all the savory and spicy flavors together. Try it once and you will add it to your regular rotation.

Ingredients

The recipe has three parts: a quick marinade for the tofu, a spice mix you toss on at the end, and cornstarch for the crispy coating.

Salt and Pepper Tofu ingredients

Tofu

Firm tofu: I use one block of firm tofu, cut into 1/2 inch squares. Pat it dry with paper towels before marinating so the coating sticks.

Garlic powder, ginger powder, brown sugar, salt: These season the tofu before frying. The brown sugar caramelizes in the pan and adds depth.

Peanut oil, Shaoxing wine: A small amount of oil and wine mixed into the marinade helps the flavors absorb.

Spice Mix

White pepper, brown sugar, salt, five spice powder: This is what you toss on the fried tofu at the end. The white pepper brings the heat and the five spice adds warmth.

Cooking

Cornstarch: This creates the crispy coating. I add it one tablespoon at a time until the tofu is evenly covered.

Peanut oil: I use enough to coat the bottom of the pan for a shallow fry. A medium sized high walled pan prevents oil splatter.

How to Make

1. Marinate the tofu: Combine garlic powder, ginger powder, brown sugar, and salt in a large bowl. Pat the tofu dry with paper towels and add it to the bowl. Mix with a spatula, then add peanut oil and Shaoxing wine. Stir to coat and let it sit while you prep everything else.

Marinate the tofu

2. Mix the spice blend: Combine the white pepper, brown sugar, salt, and five spice powder in a small bowl.

3. Coat with cornstarch: Add cornstarch to the tofu one tablespoon at a time. Mix until every piece has a thick, even coating. It is fine if some pieces crumble slightly or the coating is uneven, that creates a more interesting texture.

Coat with cornstarch

4. Pan fry the tofu: Add enough oil to coat the bottom of a medium skillet. Heat over medium high until hot. Add the tofu in a single layer without overlapping. Cook until the bottom turns golden, about 3 minutes. Flip and brown the other sides, 2 to 3 minutes per side. Turn to medium if the pan starts to smoke. Transfer to a plate.

Pan fry the tofu

5. Toss with the spice mix: While the tofu is still hot, sprinkle about half the spice mix over it and toss with tongs. Taste and add more if needed.

Toss with the spice mix

6. Serve: Serve hot or at room temperature with the remaining spice mix on the side. Garnish with sliced chili pepper if you like and finish with a squeeze of lime.

Salt and Pepper Tofu serve on a plate with lime

Expert Tips

It’s totally OK if the tofu crumbles a bit as you coat it with the ingredients. Alternatively, you can add all the tofu and the seasonings into a large zip lock bag and shake it, which can keep the tofu more intact.

  • Pat the tofu dry: Moisture is the enemy of crispiness. I press the tofu with paper towels before marinating so the cornstarch coating sticks and fries up golden.
  • Add cornstarch gradually: I add it one tablespoon at a time and mix after each addition. This gives a thick, even coating without clumping.
  • Do not overcrowd the pan: I fry in a single layer so each piece has contact with the hot oil. Overcrowding drops the temperature and makes the tofu steam instead of fry.
  • Toss the spice mix while hot: The residual heat helps the spice mix stick to the tofu. If you wait too long, it slides off.
  • Finish with lime: A squeeze of fresh lime right before eating brightens up the savory and spicy flavors. Do not skip this step.
Chinese salt and pepper tofu

Serving Suggestions

I serve this as an appetizer before a bigger Chinese meal, or as a snack on its own with lime wedges on the side. It stays crispy even after it cools down, which makes it perfect for setting out when friends come over.

For a full spread, I pair it with vegetarian mapo tofu for a tofu themed dinner, or serve it alongside di san xian and sesame noodles for a plant based meal.

Frequently asked questions

Why did my tofu turn out soggy?

The tofu was probably not dry enough before coating, or the oil was not hot enough. I always pat it dry with paper towels and make sure the oil shimmers before adding the tofu. Also make sure you fry the tofu long enough so the surface turns golden.

Do I need to press the tofu before cooking?

I do not press the tofu for this recipe. Patting it dry with paper towels is enough. Pressing removes too much moisture and can make the tofu crumbly when you coat it.

How long does the tofu stay crispy after cooking?

The coating stays crunchy for a while even at room temperature. If you need to reheat leftovers, I spread them on a sheet pan and bake at 400°F for 5 to 8 minutes to restore the crunch. The microwave will make them soft.

Chinese Cooking Made Easy

Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you how and why they work. You’ll quickly start to cook better Chinese food in your own kitchen.

Chinese salt and pepper tofu

Salt and Pepper Tofu (椒盐豆腐)

By Maggie Zhu
4.88 from 8 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Print
These Salt and Pepper Tofu bites are crispy on the outside, tender on the inside, and seasoned with a warm spice mix that makes it impossible to stop snacking. I coat firm tofu in cornstarch and pan fry it until golden, then toss it with salt, white pepper, and brown sugar. It takes 20 minutes and converts even the biggest tofu skeptics.

Ingredients 

Tofu

  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 2 teaspoons brown sugar (or regular sugar)
  • 1/2 teaspoon salt
  • 1 block (16 ounces / 450g) firm tofu , cut into ½ inch (1 cm) squares
  • 1 tablespoon peanut oil
  • 1 teaspoon Shaoxing wine

Spice Mix

  • 1 teaspoon white pepper powder
  • 1/2 teaspoon brown sugar (or regular sugar)
  • 1/2 teaspoon salt
  • 1/8 teaspoon five-spice powder

Cooking

  • 4 to 6 tablespoons cornstarch
  • 1/4 to 1/3 cup peanut oil (or just enough to coat the bottom of the pan)
  • sliced pepper , for garnish (Optional)

Instructions

  • To marinate the tofu: Combine the garlic powder, ginger powder, brown sugar, and salt in a big bowl. Stir to mix well. Gently pat the tofu dry with kitchen paper towels. Then add it to the spice bowl and gently mix with a spatula. Pour in the peanut oil and Shaoxing wine. Stir again to mix well. Marinate while preparing other ingredients.
  • For the spice mix: Combine the ingredients for the spice mix in a small bowl and stir to mix well.
  • To cook the tofu: When you’re ready to cook, Add the cornstarch to the bowl of tofu, 1 tablespoon at a time, and gently mix until the tofu is evenly coated with a thick coating.
  • Add the oil to a medium-sized skillet, enough to coat the bottom of the pan. Heat over medium-high heat until hot. Add the tofu carefully without overlapping. Cook the tofu until the bottom turns golden brown, 3 minutes. Flip to brown the other sides, 2 to 3 minutes per side. Turn to medium heat if the pan starts to smoke too much. You can stop the cooking once most sides have turned golden and there’s no raw starch left on the surface. But you can also continue browning the tofu a bit more if you like a crunchier texture. Transfer the cooked tofu to a large plate.
  • While the tofu is still hot, sprinkle about half of the spice mix onto it and gently toss it with a pair of tongs. Adjust the taste by adding more spice mix if needed.
  • Serve hot or at room temperature as an appetizer with the remaining spice mix on the side for dipping. Garnish with sliced chili pepper if desired.

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 238kcal, Carbohydrates: 11.4g, Protein: 9.5g, Fat: 18.3g, Saturated Fat: 3.3g, Sodium: 306mg, Potassium: 181mg, Fiber: 1.2g, Sugar: 2.3g, Calcium: 230mg, Iron: 2mg

Did you make this recipe?

I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.