Salt and Pepper Tofu
This recipe is so simple and easy, yet so next-level delicious. You can serve this 20-minute recipe alone or as a component of other dishes. See the notes section for our favorites.
Servings: 4
Calories: 147kcal
Ingredients
- 1 14- ounce package extra-firm tofu
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons safflower or other neutral oil
- Sliced scallion greens and red pepper flakes to garnish
Instructions
- Dry tofu very well between several layers of paper towels. I usually do this twice with a change of paper towels in between, pressing gently to extract moisture without damaging the tofu.
- Cut tofu into approximate ½-inch cubes and dry well again, changing paper towels as necessary.
- In a large mixing bowl, stir together cornstarch, salt, and pepper. Add tofu cubes and toss gently to coat evenly.
- Warm the oil over medium-high heat in a 12-inch nonstick skillet.
- Add tofu in a single layer and cook until golden brown on the bottom, then stir once in a while and continue cooking until most sides are golden. This will take about 10 minutes total.
- Slide tofu onto paper towels to drain any excess oil
Video
Notes
- This recipe is best eaten warm, shortly after it's made.
- Store any leftovers tightly sealed in the fridge for up to a week. Recrisp in the toaster oven or on a sheet pan in a 250°F oven if you like.
- Besides eating this dish by itself, we especially like adding it to Roxane's 20-minute vegan sushi bowls, collard green wraps, and our Napa cabbage stir fry.
- Here's the pan featured in the video.
Nutrition
Serving: 1 | Calories: 147kcal | Carbohydrates: 9g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 270mg | Fiber: 1g | Sugar: 1g