Chinese Salt and Pepper Tofu

Total Time
1hr 18mins
Prep 1 hr 15 mins
Cook 3 mins

Posted by request.

Ingredients Nutrition


  1. Drain the tofu: Place several paper towels on a cutting board; place the tofu on the cutting board, and then place a heavy object such as a plate or book on top.
  2. Drain the tofu for at least 15 minutes, changing the paper towels as required (If possible, it's helpful to tilt the cutting board so that the water drains directly into the sink).
  3. Cut the tofu into cubes.
  4. Mix together the tofu with the salt, garlic powder, and black pepper, and allow to marinate for 1-2 hours in the refrigerator.
  5. Toss the tofu cubes with cornstarch to coat.
  6. Heat oil in wok or large skillet.
  7. Carefully add the tofu to the wok, add fry in small batches until tofu is golden; drain on paper toweling, and serve hot.
  8. Serve with Asian condiments, if desired.


Most Helpful

Excellent. This is how I usually prepare my tofu now. I have made this about a dozen times but from reading other reviews and personal preferences I make the following changes: first, I use only about 1 teaspoon of seasoning salt instead of 2 teaspoons regular salt. I found it doesn't need the cornstarch so just use the peanut oil and use a teflon pan when I fry it so it doesn't stick even a bit. Delicious, I love tofu made this way. Thanks for posting.

Garlic Chick July 07, 2009

I added less than half the amount of salt it called for and still found it to be too salty. Other than that, it cooked well and had a great consistency. The taste would have been great if not for the abundant salt.

skb289 October 03, 2009

This was pretty good. Too salty for me (and I added less as instructed after reading some comments below) but it was incredibly easy and quick to make. I served it with some grilled asparagus and rice but we actually preferred grabbing them off the plate and snacking on them the next day, as opposed to using them for a meal.

EmilyStrikesAgain July 21, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a