Salt and Pepper Tofu
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Salt and pepper tofu (椒盐豆腐) is the vegan cousin of salt-and-pepper shrimp: cubes of tofu coated in cornstarch and fried until shatteringly crisp, then tossed in a hot wok with a fragrant salt-and-pepper mix, chilies, garlic, and scallions. The signature seasoning is toasted Sichuan peppercorn and white pepper ground with salt, which gives the dish its savory, slightly numbing, aromatic edge. The keys are pressing the tofu so it crisps rather than steams, using a generous cornstarch (or cornstarch-and-flour) coating for crunch, and tossing the seasoning in at the very end off the heat so it coats without burning. It's a restaurant and dim-sum favorite that's easy at home, works deep-fried or air-fried, and is completely plant-based. Serve it as an appetizer or a main over rice with a squeeze of lime.
Why you'll love this salt and pepper tofu
- Shatteringly crispy outside, soft inside — better than the takeout version.
- That fragrant toasted-peppercorn salt is savory, aromatic, and a little numbing.
- 100% vegan and works deep-fried or in the air fryer.
- A 30-minute crowd-pleaser as a snack, appetizer, or main over rice.
Ingredients
Tofu & coating
- 16 oz firm or extra-firm tofu, pressed, cubed
- ½ cup cornstarch
- 3 cups neutral oil, for frying (or 1 tbsp if air-frying)
Salt & pepper mix
- 1 tsp Sichuan peppercorns, toasted and groundsubstitutes →
- 1 tsp white peppersubstitutes →
- 1 tsp fine salt
- ½ tsp five-spice powdersubstitutes →
Stir-fry
- 1 red chili, sliced (or 1 tsp chili flakes)
- 4 cloves garlic, minced
- 3 scallions, thinly sliced
- 1 tbsp neutral oil, for the toss
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Stock the pantry once and you can cook this anytime: Sichuan peppercorns, white pepper, five-spice powder. Asian groceries deliver nationwide.
Equipment
- Wok or deep skillet — For frying and the final toss.(shop →)
- Air fryer (optional) — A lighter way to crisp the tofu.(shop →)
Instructions
Press tofu & make the salt mix
Press the cubed tofu well and pat very dry. Toast the Sichuan peppercorns in a dry pan 30 seconds, grind, and mix with the white pepper, salt, and five-spice.
Coat the tofu
Toss the tofu cubes in the cornstarch until coated on all sides, shaking off the excess.
Fry until crispy
Heat 3 cups oil to 350°F and fry the tofu in batches until deep golden and crisp, 4–5 minutes. Drain on a rack. (Air-fryer: spray well with oil, 400°F for 12–14 minutes, shaking halfway.)
Stir-fry the aromatics
In a clean wok, heat 1 tbsp oil over high. Stir-fry the chili and garlic 20 seconds until fragrant, add the scallions, then return the crispy tofu.
Season & toss
Sprinkle in the salt-and-pepper mix (start with half, add more to taste) and toss for 20–30 seconds to coat. Serve immediately.
💡 Add the seasoning off direct high heat and toss fast — you want it to coat the tofu, not scorch in the wok.
Tips & notes
- Press and dry the tofu thoroughly — surface moisture is the enemy of crispiness.
- A 50/50 mix of cornstarch and rice flour makes an even crunchier, longer-lasting crust if you have both.
- Toasting and grinding the Sichuan peppercorn fresh is what makes the seasoning fragrant and gently numbing — pre-ground loses it fast.
- Air-fryer version is lighter and less messy; spray generously so the coating crisps instead of staying powdery.
- Serve right away — like all fried tofu, it's at peak crunch in the first few minutes.
Recipe wording too vague?
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Salt and Pepper Tofu
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Level
- Beginner
Ingredients
- 16 oz firm or extra-firm tofu, pressed, cubed
- ½ cup cornstarch
- 3 cups neutral oil, for frying (or 1 tbsp if air-frying)
- 1 tsp Sichuan peppercorns, toasted and ground
- 1 tsp white pepper
- 1 tsp fine salt
- ½ tsp five-spice powder
- 1 red chili, sliced (or 1 tsp chili flakes)
- 4 cloves garlic, minced
- 3 scallions, thinly sliced
- 1 tbsp neutral oil, for the toss
Instructions
- Press the cubed tofu well and pat very dry. Toast the Sichuan peppercorns in a dry pan 30 seconds, grind, and mix with the white pepper, salt, and five-spice.
- Toss the tofu cubes in the cornstarch until coated on all sides, shaking off the excess.
- Heat 3 cups oil to 350°F and fry the tofu in batches until deep golden and crisp, 4–5 minutes. Drain on a rack. (Air-fryer: spray well with oil, 400°F for 12–14 minutes, shaking halfway.)
- In a clean wok, heat 1 tbsp oil over high. Stir-fry the chili and garlic 20 seconds until fragrant, add the scallions, then return the crispy tofu.
- Sprinkle in the salt-and-pepper mix (start with half, add more to taste) and toss for 20–30 seconds to coat. Serve immediately.
Nutrition (est., per serving): 260 cal · 12 g protein · 20 g carbs · 15 g fat
Salt and Pepper Tofu FAQ
How do you make tofu crispy?
Press firm or extra-firm tofu to remove water, pat it very dry, coat it generously in cornstarch, and fry (or air-fry) until deep golden. The dry surface plus the cornstarch shell is what crisps; wet tofu just steams. For extra crunch, use a mix of cornstarch and rice flour, and serve immediately while hot.
What is salt and pepper seasoning made of?
The Chinese 'salt and pepper' (椒盐) mix is toasted Sichuan peppercorn and white pepper ground with salt, often with a little five-spice. The toasted Sichuan peppercorn gives it a fragrant, gently numbing edge that ordinary salt and black pepper can't match. It's the same seasoning used on salt-and-pepper shrimp and squid.
Can I make salt and pepper tofu in an air fryer?
Yes. Coat the pressed, cubed tofu in cornstarch, spray generously with oil, and air-fry at 400°F for 12–14 minutes, shaking halfway, until crisp. Then toss it in the hot wok with the aromatics and salt-and-pepper mix as directed. It's lighter and less messy than deep-frying.
Is salt and pepper tofu vegan?
Yes, completely — it's tofu, cornstarch, oil, and a spice-and-aromatic seasoning, with no animal products. It's one of the best vegan takeout-style dishes there is: crispy, savory, and satisfying. Just double-check your five-spice and any chili condiments, though those are almost always plant-based.
What do you serve with salt and pepper tofu?
It works as an appetizer or snack on its own, or as a main over steamed rice with a vegetable like garlic bok choy. A squeeze of lime brightens it, and a chili dipping sauce is a nice extra. Because it's crispy, serve it right away rather than letting it sit.
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