Easy Fried Salt and Pepper Tofu Recipe – Better than Takeout

23/05/2024 by Living the Gourmet 24 Comments

Today’s recipe cooks up crispy cubes of golden-brown tofu, complete with the delightful aroma of sizzling garlic, ginger, and scallions. If you're craving a takeout-inspired dish that's both satisfying and easy to make, look no further than our Fried Salt and Pepper Tofu.

This recipe begins with extra firm tofu. Yet, I never cease to be surprised by just how many people have either never tried the stuff, or find it ‘bland.’ Personally, I’ve loved tofu since I was first introduced to it as a child, with my mother fishing giant blocks of the stuff out of the tofu-crate at our local Korean market. Extra firm tofu is best described as a versatile ingredient – rather than the main attraction – that can be used to soak up flavors, while maintaining its shape through the cooking process. Yes, tofu is itself flavor neutral, and that means its ‘tastes like’ whatever you prepare it with.

Today, we’re slicing the tofu into cubes, coating it in flour and cornstarch, and then frying it up. But that’s just the start. The flavor comes in with the seasoning, a blend of sugar, salt, black pepper, Korean chili flakes, and turmeric, works to infuse the tofu with a complex flavor profile that is both savory, sweet, and subtly spicy. Tossed with sautéed garlic, ginger, and scallions, I promise that every bite is bursting with flavor.

And the best is that this recipe is essentially a starting point. You can toss in beef, your favorite stir fry veggies, or top this over noodles. Paired with something like my Sweet and Spicy Chili Sauce for dipping, and you’re good to go.

Now, with the introductions out of the way, let’s get frying because we’ve got a lot to cover.

What to Expect – Recipe Overview

Taste and Texture: Today’s recipe features a crispy, golden exterior while remaining delightfully moist and tender on the inside. Do note, that the 50/50 mix of cornstarch and flour is essential to achieving this. Meanwhile, the seasoning blend of sugar, black pepper, Korean chili flakes, salt, and turmeric graces the tofu with layers of savory, spicy, and subtly sweet notes. The combination of aromatics – ginger, garlic, scallions, and sweet onions – completes the flavor profile, lending balance and background.
Difficulty Level: Tedious, but not hard, is how I would rate this. I will agree that this recipe might seem complex at first glance, but you aren’t intimidated by the frying process, the rest of the prep process falls into place rather nicely. Yes, pressing and draining the tofu does take time and patience, as there is no good way to speed up the process of draining the tofu (at least not without damaging the tofu).
Preparation Process: Taken one step at a time, the preparation process for this Fried Salt and Pepper Tofu should be fairly straightforward. Naturally, I recommend starting off by pressing the tofu to remove excess moisture. Do ‘not’ skip this step. Attempting to fry tofu that has not been drained of excess moisture can result in the tofu (yes, even extra firm tofu) that falls apart during the frying process. While the tofu drains, prep the spice mixture and prep your aromatics. After the tofu is done straining, we cut it into cubes, and coat it in the flour and cornstarch mixture. From there, we fry the tofu, then sauté our aromatics in oil (preferably in a wok), toss the tofu in the aromatics to coat them in the oil, and then dust with the turmeric seasoning mixture. Toss to coat, and serve over rice.
Pairings: As with any decent fried tofu recipe, my Fried Salt and Pepper Tofu pairs beautifully over sticky rice. For added freshness and crunch, consider serving the tofu with a side of steamed vegetables or a crisp salad tossed in a light vinaigrette. You can also serve the tofu with a side of pickled vegetables, such as kimchi. Spring rolls, dumplings, and kimbap are all delicious pairings.

Ingredient Checklist – Everything You’ll Need

2 blocks of firm tofu:
- Notes: Press the tofu to remove excess moisture. More on this below.
- Tips: I suggest using firm tofu or extra firm tofu to ensure it holds its shape during frying.
- Substitutions: Today’s recipe works well as a stir fry using beef, pork, or chicken. Obviously, you will need to adjust the cooking time. I would suggest grilling the meat first, before finishing it via stir-frying.
Cooking oil:
- Notes: I strongly recommend using a neutral oil with a high smoke point, such as vegetable oil or canola oil.
- Tips: Ensure the oil is hot enough before adding the tofu cubes to achieve a crispy exterior. I will also note here that olive oil is not a good match for this recipe, given the high heat at which we’re stir-frying the tofu.
- Substitutions: Peanut oil or sunflower oil can be used as alternatives.
1/4 cup of flour:
- Notes: We’re using this to coat the tofu cubes before frying.
- Tips: Shake off excess flour to prevent clumping when frying.
- Substitutions: If preferred, rice flour can be used instead.
1/4 cup of cornstarch:
- Notes: Works to create a crispy coating on the tofu cubes.
- Tips: I strongly recommend combining and mixing the cornstarch with the flour for an even coating.
- Substitutions: I find the cornstarch to be a key ingredient, as nothing works quite as well to achieve a crispy crust.
1 large sweet onion:
- Notes: For nice oniony bite and depth of flavor.
- Tips: Cook the onions until translucent to bring out their sweetness. This also works to flavor the oil before stir-frying the tofu.
- Substitutions: Your onion of choice works fine for this recipe. Yellow onions or red onions can be used instead.
3 - 4 scallions:
- Notes: Chopped and divided for a pop of color as garnish and extra oniony flavor.
- Tips: Don’t forget to reserve some scallions for garnishing.
- Substitutions: Chives can be used as alternatives. You can, of course, leave out the garnish entirely.
1-inch piece of fresh ginger:
- Notes: Enhances the aromatics of the recipe, while adding gingery flavor to the oil.
- Tips: Use a microplane grater for finely grated ginger.
- Substitutions: A pinch of dried ginger works well as a substitute, but there really is no ‘perfect’ stand-in for fresh ginger in this recipe.
3 - 4 pieces of fresh garlic:
- Notes: Grated and added to the pan for depth of flavor and beautiful garlicky aromatics.
- Tips: The natural juices in the garlic are important for flavoring the cooking oil before stir-frying the tofu. That’s why we’re going through the trouble of grating the garlic.
- Substitutions: Fresh garlic is a key ingredient, but if you cannot use fresh garlic, dried garlic or garlic powder can be used as a decent stand-in.

Tips for Handling Tofu – Getting the Texture Just Right

Draining the Tofu: I cannot stress enough the importance of draining your tofu. It’s super easy to do, but many people skip this step. Before slicing the tofu, you want to drain the excess water. Why? Because the more watery your tofu is, the more likely it is to fall apart when cooking it. We don’t want tofu that falls apart. We want crispy, golden tofu. To drain your tofu, wrap the tofu blocks in paper towels or a clean kitchen towel, then place a heavy object on top, like a skillet or a few cans. Let the tofu press for at least 15-20 minutes to extract as much liquid as possible.
Slicing the Tofu: Once drained, carefully slice the tofu into cubes of your desired size. Aim for uniform pieces to ensure even cooking. A thickness of about 1/2 inch works well for frying. Don’t be rough with the tofu, try to keep it as intact as possible. Again, this is to ensure that the tofu fries up as nicely as possible.
Coating for Crispiness: Cornstarch. Cornstarch. Cornstarch. That’s how we crisp the tofu. And the crispy exterior is key here, not just for taste and texture, but also to keep the tofu from falling apart. How do we do this? By coating it in a mixture of flour and cornstarch. This combination creates a light and crunchy coating that adheres well to the tofu cubes, and that crisps up during frying.
Choosing the Right Tofu: Firm or extra-firm tofu is best suited for frying as it holds its shape well and has a firmer texture. Silken or soft tofu is not ideal for this recipe as it has too much moisture and may fall apart during frying.
Maintaining Integrity During Frying: When frying the tofu cubes, handle them gently to prevent breakage. Use a spatula or tongs to carefully flip the cubes halfway through cooking to ensure all sides become golden brown and crispy. Avoid overcrowding the pan, as this can cause the tofu cubes to stick together and prevent even frying. It's better to fry in small batches if necessary.
Adjusting Oil Temperature: Ensure the cooking oil is hot enough before adding the tofu cubes to the pan. The oil should sizzle gently when you add the tofu, indicating that it's ready for frying. If the oil is too cold, the tofu may absorb excess oil and become soggy. If it's too hot, the tofu may burn rather than crisp. Adjust the heat as needed to maintain a consistent frying temperature.