You don’t have to go out to get delicious, restaurant-style, Crispy Salt and Pepper Tofu. Make it at home in less than half an hour.
Crispy Salt and Pepper Tofu is another recipe for my sponsors at EZ Tofu Press.
I definitely recommend pressing your tofu for this recipe. Salt & Pepper Tofu is so much better when the tofu is toothsome and chewy. With a lot of recipes, you’re getting the water out to get the marinade in, but with this recipe it’s 100% about texture. Check out the video demo showing how much water this sucker presses out of a typical block of tofu.
But let’s talk about the EZ Tofu Press more in a minute. First, let’s talk about how to serve your Crispy Salt and Pepper Tofu. You have soooo many options!
- Over rice with a green veg of your choice. I kept it simple with steamed broccoli and a sprinkle of sesame seeds and green onion, but it’s also really good with my Ginger Sesame Kale.
- Add it to your next Sushi Bowl.
- Instead of rice, serve with quinoa, millet, amaranth, kamut, or any other grain you choose. It’s even lovely alongside mashed potatoes.
And now…let’s cook some tofu!
Crispy Salt and Pepper Tofu
- 1 block extra firm tofu - pressed and cut into 8 cutlets
- 1/4 cup cornstarch - or potato starch
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons toasted sesame oil
- 2 tablespoons high heat oil - like peanut or sunflower
- soy sauce - to taste
- Pour the cornstarch into a shallow bowl. In a separate shallow bowl, whisk together the flour, salt, black pepper, and garlic powder.
- Dredge each piece of tofu in the corn starch and then into the flour mixture.
- Heat the sesame and olive oils in a large skillet on medium high heat, making sure that the pan is hot before adding the tofu. To check, wet your fingers under the tap, and flick a few drops of water into the oil. If it sizzles off immediately, the pan is ready. Add the tofu to the pan, making sure that the pieces don’t overlap.
- Cook the tofu for 6-7 minutes, until you can see that the bottoms have turned golden brown. Use a spatula to flip them, and cook for another 6-7 minutes, so they’re browned on the other side. Transfer to a plate lined with paper towels or a clean cloth napkin to drain for a few minutes, then serve immediately.
- Serve topped with a little bit of soy sauce.