Salt & Pepper Tofu (椒鹽豆腐)

Tutorial video

Ingredients (6)

• 400 g firm tofu, pressed
• 2 tablespoons cornstarch
• 1 teaspoon salt
• ½ teaspoon white pepper
• 1 cup mixed vegetables (such as bell pepper, carrot, and onion), sliced
• 2 cups vegetable oil for frying

Nutrition (per serving)

Calories

250 kcal

Carbohydrate

12 g

Protein

15 g

Fat

18 g

Fiber

3 g

Sodium

400 mg

Calcium

200 mg

Potassium

300 mg

Iron

2 mg

Zinc

1 mg

Magnesium

30 mg

Cholesterol

0 mg

Instructions

• Drain the tofu and pat it dry, then cut it into bite‑size cubes
• Bring a pot of water to a gentle boil and briefly blanch the tofu cubes for 2 minutes, then drain and let cool
• Pat the boiled tofu dry with paper towels
• Toss the tofu cubes with cornstarch, ensuring each piece is evenly coated
• Heat the vegetable oil in a wok or deep skillet over medium‑high heat until shimmering
• Fry the coated tofu in batches, turning until all sides are golden and crisp, about 3–4 minutes per batch
• Remove the tofu with a slotted spoon and place on paper towels to drain excess oil
• In a clean wok, add a splash of oil and stir‑fry the mixed vegetables until just tender, about 2 minutes
• Return the crispy tofu to the wok, sprinkle with salt and white pepper, and toss quickly to coat evenly
• Serve immediately while hot and crunchy