You are here

Member since June 2009

Salt and Pepper Tofu with Amazing Sauce

What you need: 

vegetable oil, as needed for frying
1/2 cup corn starch or potato starch
1/8 teaspoon sea salt
1/4-1/2 teaspoon black pepper
1 (14 ounce) package extra firm tofu, patted dry and cubed Amazing Sauce:
6 tablespoons low sodium soy sauce (I use San-J or Tai Hua brand)
1/2 teaspoons toasted sesame oil
1-1 1/2 teaspoons chili garlic sauce
2 garlic cloves, finely minced
1 tablespoon scallions, sliced

What you do: 

1. Put vegetable oil at least 1" deep in a 8-10" wide pot and bring to about 350 degrees F/medium heat. Put corn starch, salt, and pepper into a large plastic bag and mix.
2. Gently place 1/2 tofu in the bag and toss it very gently. Grab the pieces out, and give each one a pat to displace excess starch.
3. Place them in the hot oil (not warm oil!). Do not move them at all for at least 1 1/2 minutes. Then turn to the opposite end and allow to cook for another 1-2 minutes.
4. Place on a paper towel to drain. Repeat with second batch. This tofu stays nice and hot for quite a while, so don't worry too much about the first batch getting cold.
5. Mix the sauce ingredients and enjoy your tofu with jasmine or black rice and a salad!
To those of you afraid of frying, just know that I was too. It's so easy for me now though. I don't take a temperature even. I just put my stove to a solid medium heat (#4-5 on my electric stove) and wait about 4-5 minutes. Then I put 1 piece tofu in the pot; if it sizzles nicely, I place the rest of them in. If not, I wait 1-2 minutes more. Also, if your oil gets too hot, simply pull the heat down a bit and just watch your food. The only truly scary thing that commonly happens is splashing water in the oil or using a utensil that has water on it, so don't do that! Oh, and always fry on the back burner in case a water accident does occur.
Source of recipe: This recipe is from my blog:

Preparation Time: 
10 min, Cooking time: 5 min
Cooking Time: 
5 min
Recipe Category: 


Paradoxically, this dish seems to be both bland and overpowering at the same time.  All I can really taste is the soy sauce, and I used less than the recipe prescribes, which was still too much.  Is the tofu supposed to end up like rubber with a crusty coating?  That might have been my fault.  Either way, I just don't care for this.


WOW!! This was the best tofu ever  :)>>>

The only changes I made: added a little more salt, used arrowroot starch instead of cornstarch, and added about a teaspoon of garlic powder to the mix.

The sauce was--as described--seriously amazing. C's dad (a chef) came over for dinner and was totally floored by the whole dish  ;D

Log in or register to post comments

Fatal error: Allowed memory size of 134217728 bytes exhausted (tried to allocate 32 bytes) in /var/www/vegweb/includes/database/ on line 2278