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Easy salt and pepper tofu

Get the Recipe: Easy Salt And Pepper Tofu (Vegan)

This easy salt and pepper tofu, inspired by the Sichuan dish, is crispy on the outside, soft and chewy on the inside, and perfectly flavoured. It’s delicious served over rice for a comforting ‘fakeout’ dinner!


  • 10 oz firm tofu
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 1/2 tsp Sichuan peppercorns
  • 2 tbsp sesame oil, to serve
  • 1 large red chilli, de-seeded and chopped


  • Mixing bowl
  • Frying pan or skillet


  • Wrap it in a kitchen towel and place a heavy object on top. Set aside for 10 minutes.
    10 oz firm tofu
  • Mix together cornstarch, salt and crushed Sichuan peppercorns. Feel free to also add other spices of your choice, such as paprika or cayenne pepper.
    1/3 cup cornstarch, 1/2 tsp salt, 1/2 tsp Sichuan peppercorns
  • Cut the tofu either into rectangular slabs or cubes, depending on personal preference. Transfer the cornstarch mixture to a plate or flat surface, and coat the tofu evenly on all sides. 
    10 oz firm tofu
  • Heat the vegan butter in a large frying pan or skillet. Add the tofu in a single layer, making sure not to overcrowd the pan. Fry over a medium-high heat for 3-4 minutes, then flip and cook for 3-4 minutes more, until evenly crispy and golden brown.
    10 oz firm tofu
  • To serve, heat the sesame oil in a frying pan or skillet and add the chilli. Cook for 2-3 minutes, then drizzle over the tofu.
    2 tbsp sesame oil, 1 large red chilli


  • Do not press the tofu for too long or use extra firm tofu, because this will lead the tofu being too dry inside.
Calories: 167kcal, Carbohydrates: 13g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Sodium: 296mg, Potassium: 40mg, Fiber: 1g, Sugar: 1g, Vitamin A: 108IU, Vitamin C: 16mg, Calcium: 92mg, Iron: 1mg