{"id":4124,"date":"2026-03-14T10:45:00","date_gmt":"2026-03-14T14:45:00","guid":{"rendered":"http:\/\/104.236.198.25\/?p=4124"},"modified":"2026-03-14T10:45:04","modified_gmt":"2026-03-14T14:45:04","slug":"salt-and-pepper-tofu-steak","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/salt-and-pepper-tofu-steak\/","title":{"rendered":"Salt and Pepper Tofu (\u6912\u76d0\u8c46\u8150)"},"content":{"rendered":"\n

These Salt and Pepper Tofu bites are crispy on the outside, tender on the inside, and seasoned with a warm spice mix that makes it impossible to stop snacking. I coat firm tofu in cornstarch and pan fry it until golden, then toss it with salt, white pepper, and brown sugar. It takes 20 minutes and converts even the biggest tofu skeptics.<\/p>\n\n\n\n

\"Chinese<\/figure>\n\n\n\n

Salt and pepper tofu is a popular Chinese appetizer where cubes of tofu are fried until crunchy and tossed in a savory, slightly sweet spice blend. It is a vegan dish that works as a snack, appetizer, or side, and it is gluten free adaptable by swapping Shaoxing wine for dry sherry.<\/p>\n\n\n\n

So many people tell me they do not like tofu, and I always point them to this recipe first. The cornstarch coating creates a crunch that surprises people, and the brown sugar caramelizes in the pan to add a layer of flavor you do not expect. I marinate the tofu, coat it, pan fry until golden on all sides, then toss it with the spice mix while it is still hot.<\/p>\n\n\n\n

The crispy coating stays crunchy even as it cools, which makes it a great appetizer to set out before dinner. A squeeze of lime right before eating brings all the savory and spicy flavors together. Try it once and you will add it to your regular rotation.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

The recipe has three parts: a quick marinade for the tofu, a spice mix you toss on at the end, and cornstarch for the crispy coating.<\/p>\n\n\n\n

\"Salt<\/figure>\n\n\n\n

Tofu<\/h3>\n\n\n\n

Firm tofu:<\/strong> I use one block of firm tofu, cut into 1\/2 inch squares. Pat it dry with paper towels before marinating so the coating sticks.<\/p>\n\n\n\n

Garlic powder, ginger powder, brown sugar, salt:<\/strong> These season the tofu before frying. The brown sugar caramelizes in the pan and adds depth.<\/p>\n\n\n\n

Peanut oil, Shaoxing wine:<\/strong> A small amount of oil and wine mixed into the marinade helps the flavors absorb.<\/p>\n\n\n\n

Spice Mix<\/h3>\n\n\n\n

White pepper, brown sugar, salt, five spice powder:<\/strong> This is what you toss on the fried tofu at the end. The white pepper brings the heat and the five spice adds warmth.<\/p>\n\n\n\n

Cooking<\/h3>\n\n\n\n

Cornstarch:<\/strong> This creates the crispy coating. I add it one tablespoon at a time until the tofu is evenly covered.<\/p>\n\n\n\n

Peanut oil:<\/strong> I use enough to coat the bottom of the pan for a shallow fry. A medium sized high walled pan prevents oil splatter.<\/p>\n\n\n\n

How to Make<\/h2>\n\n\n\n

1. Marinate the tofu:<\/strong> Combine garlic powder, ginger powder, brown sugar, and salt in a large bowl. Pat the tofu dry with paper towels and add it to the bowl. Mix with a spatula, then add peanut oil and Shaoxing wine. Stir to coat and let it sit while you prep everything else.<\/p>\n\n\n\n

\"Marinate<\/figure>\n\n\n\n

2. Mix the spice blend:<\/strong> Combine the white pepper, brown sugar, salt, and five spice powder in a small bowl.<\/p>\n\n\n\n

3. Coat with cornstarch:<\/strong> Add cornstarch to the tofu one tablespoon at a time. Mix until every piece has a thick, even coating. It is fine if some pieces crumble slightly or the coating is uneven, that creates a more interesting texture.<\/p>\n\n\n\n

\"Coat<\/figure>\n\n\n\n

4. Pan fry the tofu:<\/strong> Add enough oil to coat the bottom of a medium skillet. Heat over medium high until hot. Add the tofu in a single layer without overlapping. Cook until the bottom turns golden, about 3 minutes. Flip and brown the other sides, 2 to 3 minutes per side. Turn to medium if the pan starts to smoke. Transfer to a plate.<\/p>\n\n\n\n

\"Pan<\/figure>\n\n\n\n

5. Toss with the spice mix:<\/strong> While the tofu is still hot, sprinkle about half the spice mix over it and toss with tongs. Taste and add more if needed.<\/p>\n\n\n\n

\"Toss<\/figure>\n\n\n\n

6. Serve:<\/strong> Serve hot or at room temperature with the remaining spice mix on the side. Garnish with sliced chili pepper if you like and finish with a squeeze of lime.<\/p>\n\n\n\n

\"Salt<\/figure>\n\n\n\t\t
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Expert Tips<\/strong><\/h2>\n\n\n\n

It\u2019s totally OK if the tofu crumbles a bit as you coat it with the ingredients. Alternatively, you can add all the tofu and the seasonings into a large zip lock bag and shake it, which can keep the tofu more intact.<\/p>\n\n\n\n