Crispy salt and pepper tofu (Yan Su Dou Fu) with shatter level crunch and bright peppery flavor in 25 minutes. ♡
This crispy salt and pepper tofu (Yan Su Dou Fu) recreates the Chinese takeout favorite at home with shatter level crunch and bright peppery flavor. Cornstarch dredged tofu fries to golden then tosses with stir fried garlic, scallion, and chili. For more ideas, see our Vegan Creamy Tuscan Pasta.
Plant based takeout copycat that beats the restaurant for half the price. Let’s make it together.
Ingredients
Crispy Salt and Pepper Tofu
- 14 oz extra firm tofu, pressed and cubed
- 2 tbsp soy sauce
- 1/2 cup cornstarch
- 2 cups vegetable oil, for frying
- 1 tsp white pepper
- 1 tsp kosher salt
- 1/2 tsp five spice powder
- 5 cloves garlic, minced
- 2 Thai red chilies, thinly sliced
- 3 scallions, thinly sliced
- 1 tbsp Shaoxing wine, or dry sherry
How to Make Crispy Salt and Pepper Tofu
- **Press.** Press tofu 30 minutes between paper towels with a heavy pan on top. Cube into 1 inch pieces.
- **Marinate.** Toss tofu with soy sauce in a bowl. Let sit 5 minutes.
- **Dredge.** Drain off excess soy. Toss tofu in cornstarch until evenly coated.
- **Fry.** Heat oil to 330F in a wok. Fry tofu 4 minutes until pale gold. Drain on paper towels.
- **Refry.** Heat oil to 375F. Fry tofu again 2 minutes until deeply golden and crispy. Drain.
- **Stir fry.** Pour out all but 1 tbsp oil. Add garlic, chilies, and scallion whites. Stir fry 30 seconds.
- **Toss.** Mix white pepper, salt, and five spice. Add tofu back to wok. Toss with seasoning and Shaoxing wine.
- **Serve.** Top with scallion greens. Serve immediately with rice.
Why This Recipe Works
Cornstarch is the secret to glass crisp tofu coating. Cornstarch fries up airy and shatters like tempura while flour goes dense and bready. A 5 second dunk in soy sauce before dredging is what makes the cornstarch stick to the tofu surface.
White pepper, not black, is what gives this dish its signature flavor. White pepper is fruitier and sharper than black, with a fragrant heat that hits the back of the throat. Using black pepper makes a different dish entirely.
Double frying is the restaurant secret. The first fry at 330F cooks the tofu through, and the second fry at 375F crisps the surface to glass shatter level. Skip the double fry and the crust softens within 5 minutes. For more ideas, see our Vegan Butternut Squash Mac And Cheese.
Tips
- Press tofu 30 minutes for max crispness.
- Use white pepper not black for authentic flavor.
- Double fry for restaurant level crisp.
- Toss tofu with seasoning the moment it leaves the oil.
- Common mistake: do not skip the cornstarch dredge, flour will not crisp the same.
- Store leftovers up to 2 days. Reheat in the air fryer to revive crisp.
Variations
- Air fry at 400F for 18 minutes for healthier version.
- Add Sichuan peppercorns for tingly numbing heat.
- Top with chili crisp for spicy version.
- Use the same method on cubed cauliflower for vegetable version.
- Add fresh ginger to the stir fry aromatics.
- Serve over rice noodles with stir fried bok choy.
Looking for more recipes? Try our Vegan Chocolate Peanut Butter Banana Ice Cream or Bang Bang Chicken Bowls next.
Common Mistakes to Avoid
- Skipping the tofu press: Press 30 min minimum. Wet tofu will not crisp.
- Using black pepper: White pepper only. Different fragrance and heat profile.
- Single frying: Double fry at 330F then 375F for the signature crunch.
- Adding sauce to crispy tofu: No sauce. Salt and pepper tofu is dry and seasoned, not saucy.
Crispy Salt and Pepper Tofu
Ingredients
Method
- **Press.** Press tofu 30 minutes between paper towels with a heavy pan on top. Cube into 1 inch pieces.
- **Marinate.** Toss tofu with soy sauce in a bowl. Let sit 5 minutes.
- **Dredge.** Drain off excess soy. Toss tofu in cornstarch until evenly coated.
- **Fry.** Heat oil to 330F in a wok. Fry tofu 4 minutes until pale gold. Drain on paper towels.
- **Refry.** Heat oil to 375F. Fry tofu again 2 minutes until deeply golden and crispy. Drain.
- **Stir fry.** Pour out all but 1 tbsp oil. Add garlic, chilies, and scallion whites. Stir fry 30 seconds.
- **Toss.** Mix white pepper, salt, and five spice. Add tofu back to wok. Toss with seasoning and Shaoxing wine.
- **Serve.** Top with scallion greens. Serve immediately with rice.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health on plant based protein.
