Calling all tofu lovers and tofu doubters alike - you need to try these salt and pepper air-fried tofu! These are a golden crispy sensation, crispy on the outside, tender and moist on the inside, and packed full of flavors from the salt n pepper seasoning and colorful veggies. Plus I made the batter and tofu coating gluten-free as well!
Is there a more prevalent and crowd-pleasing flavor combo than salt and pepper? Somehow this duo has won the hearts and palates of so many people across countries and cultures. This salt and pepper tofu is a classic Chinese dish that's naturally vegetarian and vegan friendly, although sometimes they are coated in an egg wash, which I replaced with a gluten-free chickpea mixture that's just as savory, "eggy", and pleasantly golden.
And instead of deep frying, which is the traditional way, I cooked them in the air fryer and they turned out just as crispy with a fraction of the oil. If you don't have an air fryer, you can also oven-bake them or pan-fry them with a thin layer of oil.
But before we move on to frying and sauteeing, there is a trick to better prep the tofu for this recipe. To get rid of the excess water in tofu without drying them out too much, you can boil them in salted water! It might seem counterintuitive how is boiling in water going to get rid of water but trust me it does! The saltwater will draw the moisture out of tofu, resulting in a firmer texture yet still tender and moisture not overly dry.
Watch the video below and follow the steps. Come find me on Instagram and Tiktok for more food and lifestyle inspo ^^
INGREDIENTS:
16 oz extra-firm or firm tofu
3 mini sweet peppers, diced
2-3 garlic cloves, minced
1 scallion, chopped, separate the greens and whites
High smoke point cooking oil
Water and salt for cooking
For tofu coating -
2 tablespoon chickpea flour
1/4 teaspoon turmeric powder
1/4 teaspoon kala namak, aka black salt
1/4 cup soy milk
1/2 cup arrowroot powder or cornstarch, as needed
For the salt and pepper seasoning -
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon Sichuan peppercorn, grounded
1/4 teaspoon ground white pepper
TO MAKE:
- Cut the tofu into cubes of your preferred size, I cut the 16 oz block into 12 cubes;
- Bring a pot of water to boil, add 1 teaspoon of salt, gently drop the tofu cubes into the boiling water, cover, and bring to a boil again, then let it simmer uncovered for 5 minutes;
- Drain and place the tofu in a wide plate in one single layer, don't let them overcrowd each other;
- In a mixing bowl, whisk together the coating ingredients except the arrowroot powder, pour over the tofu, gently stir and flip to coat them evenly;
- Add the arrowroot powder in another plate or bowl, shake off any excess batter on the tofu and drop each cube in the powder, coat every side evenly;
-Transfer onto your air fryer rack or drawer, spray a little oil on them, I used avocado oil, and air fry at 400°F for 15 minutes, check on them, flip if needed (I don't really need to flip mine in the air fryer I use), and add 5 more minutes if you'd want it a bit more golden and crispy;
- While the tofu is frying, prep all the veggies and spices;
- Ground up the Sichuan peppercorn, and mix evenly with the rest of the salt and pepper seasoning;
- Chop off the stems of the peppers, cut them in half lengthwise, get rid of the seeds and insides, slice lengthwise into strips, then finely dice them, also chop the scallion, separate the white parts and green leafy parts, and mince the garlic cloves;
- Once the tofu is done frying, in a large nonstick pan, heat a small drizzle of oil over medium-high heat, fry off the scallion whites and garlic for about 30 seconds till aromatic;
- Add the diced peppers, sauté for 2 minutes till just soft, then add in the air fried tofu, stir and toss with the veggies, season with about half of the salt and pepper mixture, don't use it all! Reserve the rest for serving and people can add more to their taste;
- Sprinkle on the scallion greens, mix them in, turn off the heat;
- Serve immediately, enjoy!
