Crispy Salt and Pepper Tofu
Crispy salt and pepper tofu with a distinctive spice mixture is an easy vegan recipe made oil-free in the air fryer or oven with quick-sauteed veggies.
Servings: 4
Calories: 127kcal
Ingredients
- 16 ounces tofu firm or extra firm
- 2 teaspoons lemon juice
- 2 teaspoons soy sauce tamari or coconut aminos for gluten-free
- 1 teaspoon salt
- 1 teaspoon coconut sugar or date sugar
- 1 teaspoon white pepper
- 1 teaspoon Chinese 5-spice see notes
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch
- 4-6 medium green onions sliced, white and green parts
- 3 cloves garlic minced or pressed
- 1 medium chili red or green
Instructions
- Press the tofu using a tofu press. Alternatively, wrap it in paper towels and place it between two flat surfaces. Add a heavy object to the top. Press for 15 minutes.
- While the tofu presses, mix the salt, sugar, pepper, 5-spice powder, and ground ginger in a small bowl.
- Cut the tofu into 1-inch cubes or slice it into squares.
- Preheat the air fryer to 375 F (190 C). For Baking, set the oven to 425 F (220 C).
- Toss the tofu cubes with lemon juice and soy sauce.
- Mix half the seasoning mix with 1 tablespoon of cornstarch and toss with the tofu. Cover all sides of the tofu.
- Air Fry. Add the tofu in a single layer to the bottom of the air fryer basket. Fry for 10-12 minutes, flipping after 6 minutes.
- Bake. Add the tofu in a single layer to a parchment-lined baking sheet. Bake for 15 minutes, flip and bake another 15 minutes.
- The tofu is done when it's firm and slightly brown.
- While the tofu cooks, heat a small skillet or frying pan. Cook the green onions, chili, and garlic for 1-2 minutes, stirring constantly.
- Serve salt and pepper tofu garnished with the green onion mixture and the remaining spice mixture.
Video
Notes
- Add 15 minutes to the cooking time to oven-bake.
- Store leftover salt and pepper tofu in an airtight container. It will last 3-4 days in the refrigerator.
- Reheat tofu wrapped in foil in the oven. Unwrap the last few minutes to crisp the tofu. Alternatively, reheat in the air fryer for 2-3 minutes. Check the tofu each minute to ensure it doesn't dry out.
- Make Chinese 5-spice blend by combining 2 tablespoons anise powder (6 ground star anise), 1 teaspoon ground fennel, 1 teaspoon ground Szechuan pepper (or white pepper), 1 teaspoon cinnamon, and ½ teaspoon ground cloves. Store any leftover seasoning in a jar or airtight container.
Nutrition
Calories: 127kcal | Carbohydrates: 10g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 760mg | Potassium: 114mg | Fiber: 2g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 21mg | Calcium: 167mg | Iron: 2mg