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This crispy salt and pepper tofu is fried until golden and tossed in a fragrant blend of garlic, cracked pepper, and Thai chilies. It delivers bold flavor and an addictive texture that makes it perfect as a snack or starter for any occasion. The savory tofu is simmered in broth first for depth, then coated and fried for maximum crunch.
I first made this when trying to impress a group of tofu skeptics. They finished every bite and asked for more. It is now a regular crowd-pleaser in my kitchen.
Ingredients
- Vegan chicken bouillon paste or powder: gives tofu a savory depth of flavor from the inside out
- Extra firm tofu: holds its shape and crisps up beautifully when pressed and fried
- Cornstarch: essential for creating a crunchy outer coating
- Kosher salt: adds seasoning to the crust
- Garlic salt: boosts the savory punch in the final mix
- Fresh cracked black pepper: adds bold warmth
- White pepper: brings subtle heat and complexity
- Vegetable oil: needed for frying to golden crisp
- Yellow onion: adds sweetness and texture when sautéed
- Green onions: provide layers of onion flavor and a burst of color
- Fresh minced garlic: infuses rich garlicky aroma
- Thai chilies: optional but perfect for those who like heat
Step-by-Step Instructions
- Press the Tofu:
- Remove tofu from packaging and press for at least 30 minutes to eliminate moisture then cut into half inch cubes so they hold up during frying.
- Simmer the Tofu:
- Bring two quarts of water to a boil and stir in bouillon until dissolved. Reduce to medium high then gently drop in tofu cubes. Cover and simmer for 5 minutes then uncover and simmer 2 to 3 minutes more. This flavors the tofu deeply. Use a slotted spoon to remove and drain.
- Coat and Fry the Tofu:
- In a bowl mix cornstarch and kosher salt. In another bowl combine garlic salt black pepper and white pepper. Toss cooled tofu in the cornstarch mixture until well coated. Heat oil over medium in a deep pan. Fry tofu in batches for 5 to 8 minutes stirring occasionally until golden and crisp. Transfer to paper towels to drain.
- Stir-Fry the Aromatics:
- Pour out most of the oil leaving about two tablespoons. Add yellow onion green onion whites minced garlic and Thai chilies. Stir fry over medium for 2 to 3 minutes until soft and fragrant.
- Combine Serve and Enjoy:
- Return fried tofu to the pan and sprinkle with garlic salt and pepper blend. Toss everything together and stir fry for 3 to 4 minutes until evenly coated. Finish with the green parts of the onions and serve immediately for peak crispiness.
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Storage Tips
Let tofu cool completely before storing in an airtight container. Refrigerate for up to 3 days. Reheat in an oven or air fryer at 375 degrees Fahrenheit for 8 to 10 minutes to bring back that irresistible crunch.
Ingredient Substitutions
If you do not have Thai chilies use crushed red pepper or a mild chili for less heat. Tamari or soy sauce can be added to the broth for a deeper umami note. Arrowroot powder can replace cornstarch if needed.
Serving Suggestions
Serve over rice for a fuller meal or alongside pickled vegetables to cut through the richness. It also pairs well with a sweet dipping sauce or drizzled with chili crisp.
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Cultural Context
This dish borrows from Chinese salt and pepper tofu with a plant based twist. It showcases how tofu can be transformed into something bold and craveable using simple pantry ingredients.
I always look forward to that first bite when the crunchy tofu hits your mouth with a punch of garlic and warmth. It reminds me of late-night cooking with friends and everyone hovering over the pan waiting for their share.
Frequently Asked Questions About Recipes
- → How do I keep tofu crispy after frying?
Let tofu drain on a paper towel and serve immediately. Avoid covering it to maintain crunch.
- → Can I make this dish less spicy?
Yes, reduce or omit the Thai chilies. You can substitute with mild chili flakes for a gentler kick.
- → Why simmer tofu before frying?
Simmering tofu in bouillon enhances flavor and gives it a firmer texture, perfect for frying.
- → What oil is best for frying tofu?
Use a neutral oil with a high smoke point like vegetable or canola oil for even frying and crispiness.
- → How do I reheat leftover tofu?
Reheat in the oven or air fryer at 375°F for 8–10 minutes to restore its crisp texture.
- → Can I skip pressing the tofu?
Pressing is essential for removing moisture and achieving the ideal crispy texture when frying.