Salt and Pepper Tofu (Jiao Yan Dou Fu)
Crisp, golden cubes of tofu tossed with fried garlic, chilli and spring onion and a toasted salt and pepper mix. The Cantonese takeaway favourite, vegetarian and ready in about 35 minutes.
Ingredients
- 450g firm or extra-firm tofu
- 1/3 cup (50g) cornflour or potato starch
- About 1 cup (250ml) neutral oil, for shallow-frying
- 4 garlic cloves, finely chopped
- 1 long red chilli, thinly sliced
- 1 long green chilli, thinly sliced (or a second red chilli)
- 3 spring onions, thinly sliced, white and green parts kept separate
- Salt and pepper mix: 1 tsp sea salt flakes and 1/2 tsp caster sugar
- 1/2 tsp ground white pepper
- 1/4 tsp ground Sichuan peppercorn (optional)
- 1/4 tsp five spice powder
Instructions
- Cut the tofu into 2.5cm cubes. Spread them on a tray lined with paper towel, cover with more paper towel and press gently. Leave for 15 minutes so the surface dries out.
- Make the salt and pepper mix. Toast the salt in a small dry frying pan over medium heat for 1-2 minutes, shaking the pan, until it is very hot and fragrant. Tip into a bowl and stir in the white pepper, Sichuan pepper, five spice and sugar.
- Put the cornflour in a large bowl, add the tofu and toss gently until every cube is coated. Shake off the excess.
- Heat about 1.5cm of oil in a wok or deep frying pan to 180°C (a cube of tofu should sizzle straight away). Fry the tofu in two batches for 4-5 minutes, turning, until crisp and pale golden. Drain on a wire rack.
- Pour off all but 1 tbsp of the oil. Over medium heat, add the garlic, chillies and the white part of the spring onion and stir-fry for 30-60 seconds, until fragrant and the garlic is just turning golden.
- Turn off the heat. Return the tofu, sprinkle over about two-thirds of the salt and pepper mix and toss for 20-30 seconds. Add the spring onion greens, taste and add more seasoning if needed. Serve straight away.
About this dish
Salt and pepper tofu (椒盐豆腐, jiao yan dou fu) is the vegetarian sibling of salt and pepper squid and salt and pepper chicken. The tofu gets a thin, crunchy cornflour crust, then a quick toss in the wok with garlic, chilli and a toasted salt and pepper seasoning.
It is simple, but the details matter. Dry tofu fries crisp, hot oil keeps the coating from going greasy, and seasoning off the heat at the very end keeps the crust crunchy. Serve it as a shared dish with rice and greens, or as a snack with a cold drink.
Tips for the best result
- Use firm or extra-firm tofu. Silken and soft tofu are too delicate to fry this way.
- Fry in batches. Crowding the pan drops the oil temperature and the coating turns soft and oily.
- Toasting the salt is a Cantonese habit that makes the seasoning taste rounder. White pepper gives the classic takeaway flavour, so don't swap it for black if you can help it.
- For more on getting that smoky wok flavour at home, see our guide to wok hei and stir-fry technique.
Substitutions
- Cornflour: potato starch gives an even crisper, lighter crust. Many Australian cornflours are made from wheat, so choose one labelled 100% maize if you need it gluten-free.
- Sichuan pepper: leave it out for a pure Cantonese flavour, or add more for a tingly finish.
- Air fryer: toss the coated tofu with 1 tbsp oil and cook at 200°C for 12-15 minutes, shaking halfway, then do steps 5 and 6 in a wok with 1 tbsp oil.
Storage and reheating
This is best eaten straight away. Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in an air fryer at 180°C for 5-6 minutes or in a 200°C oven for 8-10 minutes. The microwave makes the crust soggy.
Salt and pepper tofu FAQs
What is the best tofu for salt and pepper tofu?
Firm or extra-firm tofu. It holds its shape when fried and has less water to drive off, so the coating stays crisp.
Is salt and pepper tofu vegan?
Yes, as written. Check that your five spice powder is a plain spice blend with no additives.
Why is my tofu not crispy?
The usual causes are wet tofu, oil that isn't hot enough, or too much tofu in the pan at once. Press it well, fry at 180°C and work in batches.
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