Crispy Salt-and-Pepper Tofu with Chilies and Scallions

Why You’ll Love This Recipe

• Ultra-crispy outside, custardy-soft inside—thanks to a light cornstarch coat and hot oil.
• Classic jiao yan flavor: bright white pepper heat, citrusy-tingly Sichuan pepper, and just enough salt.
• Fast weeknight win—ready in about 40 minutes with simple pantry ingredients.
• Light but addictive: fried garlic, scallions, and fresh chilies add aroma and snap without heaviness.

Grocery List

• Produce: Extra-firm tofu, garlic, scallions, red Fresno or Thai chilies
• Dairy: None
• Pantry: Cornstarch, neutral oil, fine sea salt, ground white pepper, Sichuan peppercorns, sugar, MSG (optional)

Full Ingredients

Tofu

• 1 block (14 oz/396 g) extra-firm tofu
• 6 tbsp (48 g) cornstarch

Jiao Yan (Salt–Pepper Mix)

• 1 1/4 tsp fine sea salt
• 1 tsp ground white pepper
• 1 tsp finely ground Sichuan peppercorns (toast 2 tsp whole peppercorns, then grind to yield about 1 tsp)
• 1/2 tsp sugar
• 1/4 tsp MSG (optional)

Aromatics & Garnish

• 4 garlic cloves, thinly sliced
• 3 scallions, whites and greens separated; thinly sliced
• 2 red Fresno chilies (mild–medium) or 3 Thai chilies (hot), thinly sliced (seeded if desired)

For Frying

• 1/2 cup (120 ml) neutral oil (peanut, canola, or grapeseed), plus more as needed

Step-by-Step Instructions

Step 1: Press and cube the tofu

Drain the tofu. Wrap in a clean kitchen towel and place on a plate with a small weight (such as a skillet) on top. Press for 15 minutes to shed excess water. Unwrap and cut into 1-inch (2.5 cm) cubes. Pat each piece very dry—dry tofu fries crisper and faster.

Step 2: Make the jiao yan (salt–pepper mix)

Toast whole Sichuan peppercorns in a dry skillet over medium heat until fragrant and slightly darkened, 2–3 minutes. Cool briefly, then grind to a fine powder using a spice grinder or mortar and pestle. In a small bowl, combine 1 1/4 tsp salt, 1 tsp ground white pepper, 1 tsp ground Sichuan peppercorns, 1/2 tsp sugar, and 1/4 tsp MSG (if using). Set aside.

Step 3: Prep aromatics

Thinly slice the garlic. Slice the scallions, keeping whites and greens separate. Thinly slice the chilies (remove seeds for less heat, if you like). Keep everything at the ready—this dish moves quickly once the oil is hot.

Step 4: Dust the tofu

Place cornstarch in a shallow bowl. Add tofu cubes and toss to coat evenly, pressing lightly so a thin starch layer adheres. Shake off excess and arrange on a plate to rest 2–3 minutes; this helps the coating hydrate and cling.

Step 5: Fry the garlic chips

Heat 1/2 cup (120 ml) neutral oil in a wok or 12-inch skillet over medium heat to 325°F/165°C. Add the garlic and fry, stirring, until pale gold, 45–60 seconds. Immediately remove with a slotted spoon to a paper towel or rack—they’ll continue to darken off-heat. Keep the oil in the pan.

Step 6: Fry the tofu until shatter-crisp

Raise the oil to 350°F/175°C. Fry tofu in a single layer (in batches) until golden and crisp on all sides, 5–7 minutes total, turning occasionally. Do not overcrowd. Transfer to a rack or paper towels to drain. If desired, for extra crunch, rest 2 minutes and give the tofu a quick second fry (30–45 seconds) at 360°F/182°C.

Step 7: Season and toss with aromatics

With the pan off the heat, return all tofu to the wok (or a large bowl). Sprinkle on 2 to 2 1/2 teaspoons of the jiao yan and toss to coat evenly; add more to taste. Add fried garlic chips, most of the scallion greens, and the sliced chilies. Toss briefly to combine. Serve immediately on a warm platter with the remaining jiao yan on the side for sprinkling.

Pro Tips

• For the crispiest crust, get the tofu very dry and keep the oil at 350°F/175°C. A clip-on thermometer is your friend.
• Use a wire rack instead of paper towels to keep the bottom of the tofu from steaming and softening.
• Toast and grind Sichuan peppercorns fresh—pre-ground loses its citrusy sparkle quickly.
• Season while the tofu is hot so the jiao yan clings beautifully.
• Double-fry for restaurant-level crunch: a brief second dip crisps the exterior without greasiness.

Variations

• Air-Fryer Method: Toss pressed tofu with 1 tbsp oil, then cornstarch. Air-fry at 400°F/200°C for 12–15 minutes, shaking halfway, until golden. Toss immediately with jiao yan and aromatics.
• Oven-Baked: Arrange starch-dusted tofu on a parchment-lined sheet, mist with oil, and bake at 450°F/230°C for 20–25 minutes, flipping once. Season and toss as directed.
• Five-Spice Twist: Replace 1/4 tsp of the white pepper with 1/4 tsp Chinese five-spice for a warmer, sweet-savory aroma.

Storage & Make-Ahead

The seasoning blend can be made up to 1 month ahead and stored airtight. Garlic chips keep 3 days airtight at room temperature. Fried tofu is best fresh but can be re-crisped: oven or air-fryer at 400°F/200°C for 8–10 minutes. Store leftovers refrigerated up to 2 days; expect some loss of crunch.

Nutrition (per serving)

Approximate for 1 of 4 appetizer servings: 210 calories; 8 g protein; 14 g carbohydrates; 12 g fat; 2 g fiber; 650 mg sodium. Values will vary based on oil absorption and seasoning.