Crispy Salt and Pepper Tofu

This Salt and Pepper tofu is deep-fried until crispy, then perfectly seasoned with a bold, signature kick of white pepper and jalapeños. Enjoy it on its own or serve it over rice or noodles for a crave-worthy, takeout-style dinner.

Crispy tofu recipes are some of our favorites when we’re craving a takeout-inspired dish, and this crispy salt and pepper tofu hits the spot! 

Salt and pepper dishes are a staple in Chinese cuisine, traditionally made with proteins like shrimp, squid, or pork. Overtime, vegetarian adaptations – like this salt and pepper tofu – have gained popularity and are now a common menu item in many restaurants. 

With just a handful of ingredients and a few simple steps that ensure extra crispy (not soggy!) tofu, you can easily recreate this takeout favorite right in your own kitchen.

Ingredients You’ll Need 

For the Fried Tofu:

• Tofu:  Use extra-firm tofu for the best texture. You can also freeze and thaw it first for an extra chewy tofu texture! 
• Cornstarch:  Creates a light, crispy coating once the tofu is fried. Pat the tofu dry before coating to ensure the cornstarch sticks evenly.
• Salt: Before frying, we’ll simmer the tofu in salted water. This makes it firmer, crispier, and less greasy. Don’t skip this step!
• White pepper: Mixed into the cornstarch to infuse pepper flavor into every bite. 
• Vegetable oil: Used for frying. Feel free to choose another high-heat oil like canola oil, if desired.

Other ingredients:

• Seasoning blend: The signature salt and pepper flavor profile is achieved with just 3 ingredients – salt, white pepper, and a pinch of sugar to balance the heat. 
• Aromatics: Freshly minced garlic and sliced scallions boost the savory, aromatic depth in the dish. 
• Jalapeño: Brings a touch of heat that enhances the white pepper, giving salt and pepper tofu its bold, signature kick.

How to Make Salt and Pepper Tofu

Fry the tofu

1. Simmer the tofu. Bring 4 cups of water and 2 teaspoons of salt to a boil in a small pot. Add the tofu cubes and simmer for 5 minutes. Drain the tofu, then transfer to a kitchen towel and allow to dry. 
2. Prep for frying. Heat a pot of oil to 350F. Meanwhile, combine the cornstarch and white pepper in a large bowl. 
3. Fry the tofu in batches. Once the oil is heated, add half the tofu to the cornstarch mixture and toss until coated. Gently drop the coated tofu pieces into the oil and fry until crispy, about 4 minutes, tossing occasionally. Transfer to a wire rack, then repeat with the remaining tofu. 

Season the tofu

1. Combine the seasoning blend. In a small bowl, whisk together the salt, white pepper, and a pinch of sugar. Set aside. 
2. Sauté the aromatics. Heat 2 tablespoons of vegetable oil in a wok over medium heat. Add the garlic and whites of the scallions. Sauté until fragrant and the scallions are slightly softened, about 1 minute. Reduce the heat to medium low. 
3. Add the tofu and jalapeño. Add the crispy tofu and jalapeño slices and mix together. Sprinkle the seasoning blend evenly over the tofu and toss together. 
4. Serve. Top with the remaining scallion greens and enjoy! 

Serving Suggestions

Salt and pepper tofu is best served immediately while hot and crispy. It can be enjoyed alone or as a more complete meal over rice or noodles. 

You can also serve with a side of your favorite pan-fried or oven-roasted vegetable if desired. 

Recipe FAQs

Is this tofu recipe gluten-free?

Yes! In addition to being completely vegan, this crispy tofu recipe is also gluten-free. Just be sure to use gluten-free soy sauce or tamari if adding a dipping sauce or extra seasoning. 

Can I use silken tofu?

No, silken tofu is unfortunately far too delicate for any crispy tofu recipe. Instead, use silken tofu to make creamy soups, cheesy vegan dips, or chocolate mousse!

Can I bake or air-fry the tofu instead of deep-frying?

We haven’t tested it with this particular recipe, but if you’d like to experiment with these alternative methods, we’d recommend using our Guide to Crispy Tofu for reference. 

Storage Instructions

Since this crispy tofu is fried, it’s best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for 1-2 days. 

To reheat, use a hot wok or air fryer to help restore crispiness as much as possible. Avoid microwaving – it will make the tofu soft and soggy. 

More Crispy Tofu Recipes YOu May Enjoy:

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Sticky Sesame Tofu

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Tofu Katsu

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Crispy Orange Tofu

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The Best General Tso’s Tofu

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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