Cantonese Recipe

Salt and Pepper Tofu

Cantonese-inspired · Serves 3–4 · 30 minutes

Salt and pepper tofu is a crisp tofu dish tossed with garlic, scallions, chiles, salt, and white pepper.

Why this dish works

The dish teaches the salt-and-pepper format without seafood or meat. The seasoning is dry and aromatic, not a thick sauce.

Recipe at a glance

Item Detail
Serves 3–4
Time 30 minutes
Core technique Frying and dry tossing
Heat level Mild to medium
Best with Rice and greens

Ingredients

  • 1 block firm tofu, pressed and cubed
  • 1/2 cup cornstarch
  • Salt and white pepper
  • Oil for shallow-frying
  • 3 cloves garlic, minced
  • 2 scallions, sliced
  • 1 fresh chile, sliced, optional
  • Pinch of five-spice, optional

Method

  1. Press tofu and cut into cubes.
  2. Season with salt and white pepper.
  3. Coat lightly with cornstarch.
  4. Shallow-fry until crisp on all sides.
  5. Stir-fry garlic, scallions, and chile briefly.
  6. Return tofu and toss with salt, white pepper, and five-spice if using.
  7. Serve immediately.

Menu-literacy notes

  • 椒盐 / salt-and-pepper: a dry aromatic seasoning style.
  • Tofu texture: crisp outside and soft inside.
  • Vegetarian adaptation: easier than salt-and-pepper shrimp or pork.
  • Timing: serve quickly before tofu softens.

Variations and substitutions

  • Use potato starch for a different crispness.
  • Add jalapeño for a restaurant-style version.
  • Use gluten-free tamari as a dipping sauce if needed.
  • Omit garlic and scallion for stricter Buddhist vegetarian practice.

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