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Crispy Salt and Pepper Tofu

Crispy Salt and Pepper Tofu

Crispy salt and pepper tofu with shatter crunch and bright peppery flavor in 25 minutes. Better than takeout vegan.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. **Press.** Press tofu 30 minutes between paper towels with a heavy pan on top. Cube into 1 inch pieces.
  2. **Marinate.** Toss tofu with soy sauce in a bowl. Let sit 5 minutes.
  3. **Dredge.** Drain off excess soy. Toss tofu in cornstarch until evenly coated.
  4. **Fry.** Heat oil to 330F in a wok. Fry tofu 4 minutes until pale gold. Drain on paper towels.
  5. **Refry.** Heat oil to 375F. Fry tofu again 2 minutes until deeply golden and crispy. Drain.
  6. **Stir fry.** Pour out all but 1 tbsp oil. Add garlic, chilies, and scallion whites. Stir fry 30 seconds.
  7. **Toss.** Mix white pepper, salt, and five spice. Add tofu back to wok. Toss with seasoning and Shaoxing wine.
  8. **Serve.** Top with scallion greens. Serve immediately with rice.

Notes

Press tofu 30 minutes for max crispness. Use white pepper not black for authentic flavor. Double fry for restaurant level crisp.