Salt and Pepper Tofu / Dau Hu Chien Muoi Ot

Salt and pepper tofu is a classic Chinese appetizer, but variations can be found throughout Asia, with every region having slight tweaks to the seasoning blend and accompaniments. Salt and Pepper Tofu is one of my favorite appetizers to share, but every once in a while, I’ll have the urge to eat a whole block of tofu all to myself – and when I do, this is my go-to recipe! The fried tofu is extra crispy on the outside, while the inside is soft and juicy. The classic seasoning blend gives this dish the perfect balance of flavors and textures, and the best part is you can make this dish in thirty minutes or less!

Soaking the Tofu

Before we actually fry our tofu, it’s important to soak the tofu in salted water for 10-15 minutes, as there are a few key reasons:

Improves Texture: Soaking tofu in salt water helps firm up the tofu, making it easier to handle and less likely to fall apart during frying. This is particularly important for soft or medium-firm tofu, which can be fragile.

Removes Excess Moisture: Tofu contains a lot of water, which can interfere with achieving a crispy exterior when frying. Soaking in salt water helps draw out some of this moisture, allowing the tofu to fry up crisper. This method works similarly to salting vegetables like eggplant to reduce water content.

Enhances Flavor: The salt penetrates the surface of the tofu, subtly seasoning it before frying. This creates a better flavor profile, particularly when paired with the dish’s other spices and seasonings like salt, pepper, or chili.

After the tofu is soaked in the salt water, pat the tofu dry!

Coating the Tofu

This recipe calls for a simple blend of cornstarch and salt. Alternatively, rice flour or potato starch would also work here. We’re looking for a very thin coating on the tofu for the batter, as a thick layer will become too dense as we fry – so make sure you shake off the excess starch. Another key step after coating the tofu is letting it sit on a baking tray in the fridge uncovered for another 10 minutes. Letting the tofu sit will allow the coating to set, and it’ll also remove any remaining moisture from the tofu’s exterior.

Seasoning Blend:

There are many different variations of this blend, and often, you’ll find Szechuan peppercorns, garlic powder, chili powder, or several different combinations. My recipe is as simple as it gets, and it’s just equal parts salt, white pepper, sugar, and MSG.