I love how this Chinese salt and pepper tofu brings back the feeling of my favorite restaurant meals, but made right in my own kitchen. The crispy tofu, fragrant garlic, and peppery seasoning come together in a way that feels indulgent yet light. Every time I cook it, my kitchen fills with irresistible aromas, and the result always feels special without being complicated.
This dish is one of my go-to recipes when I want something flavorful, satisfying, and plant-based. I enjoy how quickly it comes together and how easily it turns simple ingredients into a restaurant-style experience.
Why You’ll Love This Recipe
I like this recipe because it delivers bold flavor and crunch without relying on takeout. The tofu turns perfectly golden, the vegetables add freshness, and the seasoning keeps every bite exciting. I also appreciate how flexible it is, allowing me to adjust spice levels or vegetables depending on what I have on hand. It works just as well for a casual dinner as it does for serving guests.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the tofu
14 oz extra firm tofu
4 tablespoons corn starch
1/2 teaspoon black pepper
salt to taste
For the vegetables
2 medium leeks, finely chopped
1 rib celery, finely chopped
1 small green pepper, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
For the sauce
1 tablespoon light soy sauce
1/2 teaspoon brown sugar
For cooking
vegetable or canola oil, for frying
Directions
I start by pressing the tofu for at least 30 minutes to remove excess moisture, then I cut it into 1-inch cubes. While the tofu rests, I chop the leeks, celery, and green pepper into small, even pieces.
I heat a small amount of oil in a wok over medium-high heat and sauté the leeks, celery, and green pepper for about 2 minutes until fragrant. I add the garlic and ginger and cook for another minute, stirring constantly. Then I stir in the soy sauce and brown sugar and let it cook for about 30 seconds before removing the mixture from the heat.
Next, I pat the tofu completely dry and toss it with the corn starch, black pepper, and salt until evenly coated. In a skillet, I heat oil until shimmering and fry the tofu in batches, turning each piece until all sides are golden and crisp, about 3 to 4 minutes per side. I drain the tofu on paper towels before combining it with the vegetable mixture. I gently toss everything together so the tofu stays crispy while absorbing the flavors.
Servings And Timing
I usually make this recipe to serve 4 people.
Preparation time takes about 15 minutes, and cooking time is around 30 minutes.
Total time is approximately 45 minutes.
Variations
I enjoy adding chili flakes or fresh chopped chilies when I want more heat. Sometimes I mix in vegetables like mushrooms, snap peas, or carrots for extra texture and color. When I want a brighter finish, I squeeze a little lemon or lime juice over the dish just before serving. I also like sprinkling sesame seeds on top for a nutty crunch.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I always use a skillet over medium heat to help bring back some crispiness. I avoid microwaving because it softens the tofu too much. This dish tastes best when eaten fresh.
FAQs
What Type Of Tofu Works Best For This Recipe?
I always use extra firm tofu because it holds its shape well and crisps up beautifully when fried.
How Do I Keep The Tofu Crispy?
I make sure the tofu is well pressed, the oil is hot, and I fry in small batches without overcrowding the pan.
Can I Make This Dish Gluten-Free?
I make it gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce.
Can I Prepare This Recipe Ahead Of Time?
I often press and cut the tofu and chop the vegetables a day in advance. When I’m ready to cook, everything comes together very quickly.
Is This Recipe Spicy?
I find it mildly peppery rather than spicy. When I want more heat, I add chilies, chili flakes, or a spicy sauce.
Conclusion
This Chinese salt and pepper tofu is one of my favorite ways to turn simple ingredients into a bold, satisfying meal. I love the crispy texture, the fragrant vegetables, and how easy it is to make at home. Every time I cook it, I’m reminded that homemade dishes can be just as exciting and flavorful as restaurant favorites.
A restaurant-style Chinese dish featuring crispy golden tofu tossed with fragrant vegetables and bold salt and pepper seasoning—easy to make and packed with flavor.
Total Time:45 minutes
Yield:4 servings
Ingredients
For the tofu:
14 oz extra firm tofu
4 tablespoons corn starch
1/2 teaspoon black pepper
Salt, to taste
For the vegetables:
2 medium leeks, finely chopped
1 rib celery, finely chopped
1 small green pepper, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
For the sauce:
1 tablespoon light soy sauce
1/2 teaspoon brown sugar
For cooking:
Vegetable or canola oil, for frying
Instructions
Press tofu for at least 30 minutes to remove excess moisture, then cut into 1-inch cubes.
Heat a small amount of oil in a wok over medium-high heat. Sauté leeks, celery, and green pepper for about 2 minutes until fragrant.
Add garlic and ginger and cook for another minute, stirring constantly.
Stir in soy sauce and brown sugar. Cook for 30 seconds, then remove the mixture from heat and set aside.
Pat tofu dry and toss with cornstarch, black pepper, and salt until evenly coated.
Heat oil in a skillet until shimmering. Fry tofu in batches, turning until golden and crisp on all sides (3–4 minutes per side).
Drain fried tofu on paper towels.
Gently toss crispy tofu with the cooked vegetable mixture and serve immediately.
Notes
Add chili flakes or chopped chilies for heat.
Try mushrooms, carrots, or snap peas for extra texture and variety.
Finish with a squeeze of lime or lemon juice for brightness.
Sprinkle sesame seeds on top for added crunch.
Best reheated in a skillet to retain crispiness—avoid microwaving.
