By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 2
182 cal · 27 min
Salt and Pepper Tofu
Recipe GLPRec7b826c980ebf
Crispy pan-fried tofu cubes coated with a fragrant salt and pepper seasoning. Golden on the outside and tender on the inside, this simple yet flavorful Asian-inspired dish delivers savory depth with the perfect balance of Sichuan or black pepper heat and sea salt.
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Ingredients
12 ounces firm silken tofu, drained and cut into 1-inch cubes
5 tablespoons cornstarch
2 teaspoons sea salt, finely ground
1 teaspoon Sichuan peppercorns or black peppercorns, finely ground
Oil, for frying
Directions
Pat the tofu cubes dry with paper towels to remove excess moisture, which helps them crisp up during frying.
In a small bowl, combine the cornstarch with the finely ground sea salt and peppercorns. Stir well to ensure even distribution.
Place the cornstarch mixture in a shallow dish or on a plate. Working in batches, coat each tofu cube thoroughly on all sides with the seasoned cornstarch mixture, shaking off any excess.
Heat a thin layer of oil in a large skillet or wok over medium-high heat until shimmering and hot (approximately 2-3 minutes).
Carefully add the coated tofu cubes to the hot oil in a single layer, working in batches if necessary to avoid crowding the pan.
Fry for 3-4 minutes until the bottom is golden and crispy, then turn and fry each side until all surfaces are evenly golden brown, approximately 8-10 minutes total.
Transfer the cooked tofu to a plate lined with paper towels to drain any excess oil. Serve hot while the exterior remains crispy.
Comments
Tofu is widely stocked at Harris Teeter, Food Lion, Kroger, and Walmart, so no special trip required; cornstarch and sea salt are pantry staples everywhere. The 27-minute time is honest if you buy pre-pressed tofu, though draining and patting down unpack to about 10 minutes of that total. Cost per serving lands around $2.50–$3.00, driven entirely by tofu itself, making this genuinely cheap. The dish is straightforward and forgiving—no fussy technique, just pan-frying—but it doesn't keep well; leftovers turn soggy within hours, so plan to eat it fresh that same night.
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