This Crispy Salt & Pepper Tofu is a vegan twist on the classic Cantonese salt and pepper squid, a staple in London’s Chinese takeaways. It features extra-firm tofu that’s pressed, coated in a seasoned cornstarch crust, and fried until shatteringly crisp, then tossed with garlic, chili, and scallions. The result is a satisfyingly crunchy, savory, and slightly spicy dish that’s perfect for a weeknight dinner or a crowd-pleasing appetizer.
Ingredients
- 1 block (14–16 oz / 400–450 g) extra-firm tofu
- 1/2 cup (60 g) cornstarch
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) white pepper
- 1/2 teaspoon (1 g) garlic powder
- 1/4 teaspoon (0.5 g) cayenne pepper (optional, for heat)
- Vegetable oil, for frying (about 2 cups / 475 ml)
- 3 cloves garlic, minced
- 1 red chili, thinly sliced (or 1/2 teaspoon red pepper flakes)
- 4 scallions, sliced into 1-inch (2.5 cm) pieces
- 1 teaspoon (5 ml) sesame oil
- 1 tablespoon (15 ml) soy sauce (or tamari for gluten-free)
Instructions
- Press the tofu: wrap the block in a clean kitchen towel or paper towels, place a heavy object (like a cast-iron skillet) on top, and let it sit for 15–20 minutes. This removes excess water, which helps the tofu crisp up.
- Cut the pressed tofu into 1-inch (2.5 cm) cubes. In a medium bowl, whisk together the cornstarch, salt, white pepper, garlic powder, and cayenne (if using).
- Heat about 1/2 inch (1.25 cm) of vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F / 175°C). To test, drop a tiny piece of cornstarch into the oil; it should sizzle immediately.
- Working in batches, toss the tofu cubes in the cornstarch mixture until well coated, then carefully place them in the hot oil in a single layer. Fry for 3–4 minutes per side, until golden brown and crisp all over. Use a slotted spoon to transfer the fried tofu to a paper-towel-lined plate. Repeat with the remaining tofu.
- Carefully pour out the hot oil from the skillet, leaving about 1 tablespoon (15 ml) in the pan. Return the skillet to medium heat.
- Add the minced garlic, sliced chili, and scallions. Stir-fry for 30–60 seconds until fragrant, being careful not to burn the garlic.
- Return the fried tofu to the skillet. Drizzle with sesame oil and soy sauce. Toss everything together for 1–2 minutes, until the tofu is well coated and heated through.
- Serve immediately, garnished with extra scallions if desired.
Tips
- Press the tofu thoroughly: The drier the tofu, the crispier it gets. Don’t skip the pressing step, or the coating may become soggy.
- Use a thermometer: If you have a deep-fry thermometer, keep the oil at 350°F (175°C). If it’s too hot, the coating burns before the tofu heats through; if too cool, the tofu absorbs oil and turns greasy.
- Don’t overcrowd the pan: Fry in small batches to keep the oil temperature steady and ensure even browning.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your cornstarch is certified gluten-free (it usually is).
Serving Suggestions
Serve this tofu as a main dish with steamed jasmine rice and a side of stir-fried greens like bok choy or broccoli. It also makes a fantastic appetizer or party snack—just add toothpicks and a dipping sauce like sweet chili sauce or vegan mayo. For a full Chinese takeaway experience, pair it with vegetable chow mein or egg fried rice.
Variations
- Sichuan-Style: Add 1 teaspoon of Sichuan peppercorns, toasted and ground, to the cornstarch mixture for a numbing, citrusy spice.
- Lemon Pepper: Replace the white pepper with 1 teaspoon of lemon zest and 1/2 teaspoon of black pepper for a bright, zesty version.
- Salt and Pepper “Squid” Style: Add 1/2 teaspoon of five-spice powder to the coating for a more aromatic, traditional takeaway flavor.
- Air-Fryer Option: Spray the coated tofu cubes with oil and air-fry at 400°F (200°C) for 15–18 minutes, shaking halfway, until crispy. Then toss with the garlic-chili mixture as directed.
Storage and Reheating
Store leftover tofu in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a single layer on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, or in an air fryer at 375°F (190°C) for 3–4 minutes. Avoid microwaving, as it will make the coating soggy. The tofu is best enjoyed fresh, but this method helps restore some crispiness.
Frequently Asked Questions
Can I use firm or silken tofu instead? Firm tofu works, but it won’t be as crispy. Silken tofu is too soft and will fall apart during frying. Extra-firm is the best choice.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, as it burns at high temperatures.
Can I bake the tofu instead of frying? Yes, you can bake it at 425°F (220°C) for 25–30 minutes, flipping halfway, until crispy. It won’t be as golden or crunchy as fried, but it’s a healthier alternative.
Why is my tofu not crispy? The most common reasons are not pressing the tofu enough, overcrowding the pan, or not letting the oil get hot enough. Make sure the tofu is dry before coating, and fry in small batches.
Can I make this ahead of time? The tofu is best served immediately after cooking. However, you can prepare the coating and cut the tofu in advance, storing the coated cubes in the fridge for up to 2 hours before frying.
Is this dish very spicy? The heat comes from the cayenne and fresh chili. You can adjust the amount to your preference, or omit them entirely for a mild version.
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