July 9, 2026
Crispy Salt and Pepper Tofu (Easy and Vegan!)
This Crispy Salt and Pepper Tofu is fried to golden perfection, beautifully seasoned in a garlicky salt and pepper mixture, and have just the right amount of heat! They’re sure to be a crowd-pleasing appetizer that everyone will love.
Table of Contents
origins of salt and pepper cooking why you’ll love this salt and pepper tofu jump to recipe video step-by-step instructions tips and faqsCrispy Salt and Pepper Tofu: A Plant-Based Twist on A Classic Chinese Dish
Crispy, savory, and perfectly seasoned, this Crispy Salt and Pepper Tofu recipe is a game-changer! Inspired by the traditional Chinese salt and pepper cooking technique, this vegan appetizer delivers the same bold flavors and satisfying crunch without compromising on taste. Whether you’re hosting a dinner party or simply looking to elevate your snack game, this dish is guaranteed to impress.
Origins of Salt and Pepper Cooking
Salt and pepper cooking is a cornerstone of Chinese cuisine, known for its bold flavors and simplicity. The technique involves coating ingredients—like seafood, chicken, or tofu—in a light starch before frying them to golden perfection. Once crispy, the dish is tossed with a fragrant mixture of garlic, onions, chili, and a balanced blend of salt and pepper. The result? A dish that’s both crispy and bursting with umami goodness!
This crispy salt and pepper tofu takes the classic technique and adapts it for a plant-based diet, using extra-firm tofu as the star ingredient. The tofu is simmered in a bouillon-infused broth for extra flavor and a texture that some say resembles meat, then fried and tossed in a garlicky, peppery mixture that’s as delicious as it is addictive. Perfectly crispy on the outside and tender on the inside, this dish showcases the versatility of tofu and the timeless appeal of salt and pepper cooking.
Why You’ll Love This Crispy Salt and Pepper Tofu
- Easy and Quick: This recipe is straightforward and doesn’t require complicated techniques.
- Incredible Texture: The tofu is crispy on the outside and tender on the inside – even tofu skeptics will love this!
- Packed with Flavor: A perfect balance of saltiness, garlic, and a hint of spice.
- Vegan-Friendly: Completely plant-based, yet satisfying for everyone!
- Customizable Heat: Adjust the spice level with Thai chilies to suit your taste.
How to Make Crispy Salt and Pepper Tofu
1. Press the Tofu:
Remove the tofu from its packaging and press it for at least 30 minutes to remove excess moisture. Then, cut it into ½-inch cubes.
2. Simmer the Tofu:
Bring 2 quarts of water to a boil in a pot. Add the vegan chicken bouillon paste or powder and whisk until dissolved. Reduce the heat to medium-high and gently add the tofu cubes. Cover and simmer for 5 minutes. Uncover and simmer for an additional 2 to 3 minutes. Use a slotted spoon to carefully transfer the tofu to a towel-lined plate to drain and cool.
3. Coat and Fry the Tofu:
In a large bowl, mix the cornstarch and kosher salt. In a separate bowl, combine the garlic salt, fresh cracked black pepper, and white pepper. Add the cooled tofu cubes to the cornstarch mixture and toss until each piece is fully coated. You may need to do this in batches to ensure even coating.
In a wok or large sauté pan, heat the vegetable oil over medium heat until hot. Fry the tofu cubes in batches for 5 to 8 minutes or until crispy and light golden brown. Stir occasionally for even frying. Use a slotted spoon to transfer the fried tofu to a paper towel-lined plate to drain. Repeat until all tofu is fried.
4. Stir-Fry the Aromatics:
Remove all but 2 tablespoons of oil from the wok. Heat the remaining oil over medium heat.Add the sliced red onion, white and light green parts of the green onion, minced garlic, and Thai chilies (if using). Stir-fry for 2–3 minutes or until fragrant.
5. Combine, Serve, and Enjoy!
Add the fried tofu to the wok and toss with the garlic salt and pepper mixture. Stir-fry for 3 to 4 minutes, ensuring the tofu is evenly coated and heated through. Sprinkle with the thinly sliced dark green parts of the green onions. Serve immediately and enjoy!
Tips and FAQs for Crispy Salt and Pepper Tofu
- Press Your Tofu: Removing excess moisture ensures extra crispiness.
- Oil Temperature Matters! Use medium heat and wait for the oil to be hot before frying. If the oil isn’t hot enough, the tofu will absorb excess oil and become greasy. Test the oil by dropping in a small piece of tofu—it should sizzle immediately.
- Don’t Overcrowd the Pan: Fry the tofu in batches to achieve even browning.
- Adjust Spice Level: If you’re sensitive to heat, omit or reduce the Thai chilies. You can also substitute them with mild chili flakes or leave them out altogether.
- Serve Immediately: For the best texture, enjoy the tofu hot and fresh out of the pan.
- Storage and Reheating: This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake or air fry at 375°F for 8–10 minutes to restore crispiness.
Can I bake or air-fry crispy salt and pepper tofu instead of frying?
Yes! While frying gives the crispiest results, you can bake or air-fry the tofu.
To bake, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. After pressing and boiling the tofu (if following that step), pat the tofu cubes dry and coat them evenly with the cornstarch mixture. Arrange the tofu cubes on the baking sheet in a single layer, ensuring they aren’t touching each other for even crisping. Lightly spray the tofu with cooking oil to help it crisp up (optional but recommended). Bake for 25–30 minutes, flipping the tofu halfway through to ensure all sides are golden brown and crispy.Proceed with the recipe as directed, stir-frying the baked tofu in the garlicky salt and pepper mixture before serving.
To air-fry, Preheat your air fryer to 375°F (190°C). After pressing and boiling the tofu (if following that step), pat the tofu cubes dry and coat them evenly with the cornstarch mixture. Arrange the tofu cubes in the air fryer basket in a single layer, leaving space between each piece. Fry in batches if needed to avoid overcrowding.Lightly spray the tofu with cooking oil for extra crispiness (optional but recommended). Air fry for 15 to 18 minutes, shaking the basket halfway through to ensure even cooking. Once crispy, transfer the tofu to a wok or skillet and stir-fry with the salt and pepper seasoning mixture before serving.
What can I substitute for vegan chicken bouillon?
You can use vegetable bouillon or mushroom powder as a substitute for vegan chicken bouillon.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Why boil the tofu?
Boiling the tofu in bouillon enhances its flavor and gives it a firmer texture, which helps it hold up better during frying. This step infuses the tofu with a savory, umami taste right from the start.
Can I skip boiling the tofu?
Yes, you can skip this step, but the tofu won’t have the same depth of flavor texture. If you skip boiling, ensure the tofu is pressed well and seasoned thoroughly during the stir-fry step.
What oil should I use for frying?
Neutral oils with a high smoke point, like vegetable oil, canola oil, or peanut oil, work best for frying tofu. Avoid olive oil, as it has a low smoke point.
The Best Tofu!
If you give this Crispy Salt and Pepper a try, let me know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Crispy Salt and Pepper Tofu
Ingredients
- 3 tablespoons vegan chicken bouillon paste or powder
- 1 (16-ounce) block extra-firm tofu, pressed for 30 minutes, and cut into ½ – inch cubes
- ½ cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon garlic salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon white pepper
- 2 cups vegetable oil, for frying
- 1 small yellow onion, thinly sliced
- 5 green onions white and light green parts cut into ½”– inch thick pieces and dark green parts thinly sliced, divided
- 6 cloves fresh minced garlic
- 2 to 3 Thai chilies, thinly sliced, optional
Instructions
- Fill a pot with 2 quarts of water and set it to high heat.
- Once it reaches a boil, add the bouillon paste or powder and whisk to combine.
- Reduce the heat to medium-high and gently add the tofu cubes.
- Cover and cook for 5 minutes.
- Uncover and continue to simmer for an additional 2 to 3 minutes.
- Using a slotted spoon, carefully remove the tofu from the pot and transfer it to a towel-lined plate to drain and cool.
- Place the cornstarch and kosher salt in a large bowl and mix to combine. Set aside.
- Place the garlic salt, black pepper, and white pepper in separate bowl and mix to combine. Set aside.
- Meanwhile, heat the vegetable oil in a wok or large sauté pan over medium heat.
- Transfer the tofu to the bowl with the cornstarch and toss gently to combine, ensuring all the tofu pieces are coated with cornstarch. You may need to do this in batches.
- Once the oil is hot, fry the tofu in batches until crispy and light golden-brown, 5 to 8 minutes, stirring every so often to ensure even frying.
- Using a slotted spoon, transfer the crispy tofu pieces to a paper towel lined plate and repeat until all the tofu pieces are fried.
- Remove all but 2 tablespoons of the vegetable oil from the wok you fried the tofu in.
- Heat the oil over medium heat.
- Once the oil is hot, stir fry the white onion, white and light green parts of the green onion, garlic, and Thai chilies until fragrant, 2 to 3 minutes.
- Toss in the fried tofu, season with the garlic salt and pepper mixture, and continue to stir-fry until coated in the seasoning and heated through 3 to 4 minutes.
- Garnish with thinly sliced green onion and serve immediately. ENJOY!
