Salt & Pepper Tofu

Crispy salt and pepper tofu coated in cornflour, garlic, black pepper and sea salt, then pan-fried until golden. Finished with chilli, spring onion, sesame seeds and fresh coriander, it is crunchy, savoury and lightly spicy.

Ingredients

For the tofu

450 g firm tofu, pressed and cut into cubes

3 tbsp cornflour

1 tbsp rice flour or plain flour, optional for extra crunch

1 tsp sea salt flakes

1 tsp cracked black pepper

½ tsp white pepper, optional

½ tsp garlic powder

2–3 tbsp neutral oil

For the s&P topping

2 garlic cloves, finely chopped

1 long red chilli, finely sliced

2 spring onions, sliced

½ tsp sea salt flakes

½ tsp cracked black pepper

½ tsp chilli flakes, optional

1 tsp sesame seeds, optional

Fresh coriander, to serve

Method

Press the tofu for 10–15 minutes, then pat dry and cut into bite-sized cubes.

In a bowl, mix the cornflour, rice flour if using, sea salt, black pepper, white pepper and garlic powder. Add the tofu and gently toss until each piece is lightly coated.

Heat the oil in a large non-stick pan over medium-high heat. Add the tofu in a single layer and cook for 8–10 minutes, turning every few minutes, until crisp and golden on all sides. Remove from the pan.

In the same pan, add the garlic, chilli and spring onion. Cook for 1–2 minutes, stirring often, until fragrant and lightly golden.

Return the tofu to the pan. Sprinkle over the extra salt, pepper, chilli flakes and sesame seeds. Toss everything together for another minute until the tofu is coated in the garlicky salt and pepper mixture.

Serve warm with coriander, extra spring onion and your favourite dipping sauce.

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Why This Salt and Pepper Tofu Works

This salt and pepper tofu gets its signature crunch from a light cornflour coating that fries up golden and crispy, while the tofu stays soft and pillowy inside. Tossed through a fragrant mix of garlic, chilli and spring onion, it delivers big flavour in every bite without needing a deep fryer. If you love bold, veggie-friendly dinners, our Fish and Chips is another lighter twist on a takeaway favourite worth trying.

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Tips for the Best Salt and Pepper Tofu

• Cut the tofu into even cubes so every piece cooks and crisps at the same rate.
• Pat the tofu very dry with paper towel before coating, so the cornflour sticks and crisps rather than turning gluey.
• Don’t crowd the pan when frying, work in batches so the tofu browns instead of steaming.
• Toss the aromatics through while the tofu is still hot, so the garlic, chilli and spring onion cling to every piece.

Storage and Reheating

Leftover salt and pepper tofu is best eaten fresh while it’s crispy, but it will keep in an airtight container in the fridge for up to 2 days. Reheat in a hot pan or air fryer for a few minutes to bring back the crunch, as microwaving will make the coating go soft. This dish doesn’t freeze well, since the cornflour crust loses its texture once thawed.

Serving Suggestions

This salt and pepper tofu is a great match for steamed jasmine rice or noodles, which soak up the garlicky, chilli-flecked pan juices. For a lighter dinner, pile it onto a crunchy Asian slaw or alongside stir-fried greens. It also makes a fantastic starter or party snack served with toothpicks and a squeeze of lime. However you serve it, this crispy salt and pepper tofu is bound to disappear fast. Give it a try at your next dinner.