This crispy salt and pepper tofu will be your new favorite tofu recipe! Crispy on the outside and tender on the inside, this tofu has yummy salt and pepper flavor, tossed in the most delicious ginger garlic mixture.
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
1 block firm or extra firm tofu
3 tbsp cornstarch
1 tsp freshly ground black pepper, divided
1 tsp kosher salt, divided
3 tbsp canola oil, divided
4 cloves garlic, minced
1 inch knob fresh ginger, peeled and minced
3 scallions, sliced, white and green parts separated
Press tofu for at least 30 minutes to remove excess water. To press, wrap tofu in a clean tea towel and press between two plates.
Cut the tofu into large cubes. Pat each cube dry.
Mix together the cornstarch and half the salt and pepper in a shallow dish or plate. Coat the tofu cubes in the cornstarch mixture.
Heat 1 tbsp canola oil in a large nonstick skillet over medium-high heat. Place tofu in the hot skillet, making sure not to crowd the pan. (You may have to cook the tofu in two batches, use 1 tbsp of oil per batch).
Cook tofu for 1-2 minutes until it becomes crispy and lightly golden brown. Flip the cubes, and repeat the process on each side of the cubes.
Place cooked tofu on a paper towel lined baking sheet to soak up any excess oil.
In the same skillet you cooked the tofu, add the remaining canola oil on medium heat. Cook the garlic, ginger, and white part of scallions for 2-3 minutes until soft and fragrant.
Add the tofu to a mixing bowl with the garlic/ginger/scallion mixture. Add the remaining 1/2 tsp of salt and pepper, and toss to combine everything.
Serve right away, garnished with green part of sliced scallions.
Best served immediately.
Reheat in the oven on a parchment paper lined baking sheet, 300 degrees for 15 minutes.
Keywords: salt and pepper tofu, vegan, gluten free