Tofu with Salt, Pepper and Garlic
Tofu with Salt, Pepper and Garlic is a easy Chinese recipe that serves 2. 450 calories per serving. Recipe by Morgane Recipes on YouTube.
Prep: 13 min | Cook: 10 min | Total: 33 min
Cost: $4.08 total, $2.04 per serving
Ingredients
- 400 grams Firm tofu (Press to remove excess water, then cut into 2‑cm cubes)
- 0.75 teaspoons Salt (Divide: ½ tsp for cooking, ¼ tsp for dipping sauce)
- 0.5 teaspoons Ground black pepper (Freshly ground)
- 4 pieces Garlic cloves (Mince; 3 for cooking, 1 for sauce)
- 2 stalks Spring onion (green onion) (White part minced for sauce, green part added at end)
- 1 piece Hot chili (Finely minced; optional for heat)
- 2 tablespoons White rice vinegar (For dipping sauce)
- 1 tablespoon Shaoxing cooking wine (Adds depth; can substitute dry sherry)
- 4 tablespoons Neutral oil (vegetable or used oil) (Use oil that has been previously used for extra flavor; high‑smoke point oil works best)
Instructions
Cut tofu
Press the tofu to remove excess water, then cut it into bite‑size 2‑cm cubes.
Time: PT5M
Prepare aromatics
Mince the spring onion (white part), finely mince the hot chili, and chop the garlic cloves.
Time: PT5M
Make dipping sauce
In a small bowl combine the minced garlic, minced chili, minced spring onion, ¼ tsp salt and 2 Tbsp white rice vinegar. Stir well.
Time: PT2M
First fry tofu
Heat 2 Tbsp oil in a pan over high heat. Add the tofu cubes and fry 3‑4 minutes per side until golden and crisp. Remove and set aside on a plate.
Time: PT8M
Temperature: high
Stir‑fry aromatics and finish tofu
In another pan heat the remaining 2 Tbsp oil over high heat. Add the minced garlic and stir constantly until it just begins to turn light brown (about 1 minute). Add the fried tofu, ½ tsp salt, ½ tsp ground pepper and 1 Tbsp Shaoxing wine; stir‑fry for 30 seconds. Finally add the spring‑onion green parts and minced chili; stir for another 15 seconds, then remove from heat.
Time: PT2M
Temperature: high
Nutrition Facts
- Calories
- 450
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten-Free (if using gluten‑free Shaoxing wine)
Allergens: Soy, Wheat
Ingredient Substitutions
- Instead of Firm tofu: tempeh, seitan
- Instead of White rice vinegar: apple cider vinegar (adjust taste)
- Instead of Shaoxing cooking wine: dry sherry, mirin (less alcoholic)
- Instead of Neutral oil (vegetable or used oil): vegetable oil, peanut oil
Equipment Needed
- Cutting board
- Sharp knife
- Small bowl
- Measuring spoons
- Two frying pans/skillets
- Spatula or tongs
- Plate for resting tofu
- Stove
Critical Steps — Do Not Skip
- Fry tofu until golden on both sides
- Add garlic and quickly stir‑fry to avoid burning
- Season tofu with salt, pepper and Shaoxing wine
Chef Tips from the Video
- Using oil that has been previously used adds a richer, golden crust.
- Press tofu for at least 30 minutes to remove excess moisture.
- Serve immediately over steamed rice to enjoy the contrast of textures.
Troubleshooting
Tofu is soggy, not crispy
Make sure the oil is hot before adding tofu and fry in batches so pieces are not touching.
Garlic turns black
Stir constantly and remove from heat as soon as it lightly browns.
Sauce too sharp
Add a pinch of sugar or a few drops of soy sauce to balance the acidity.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a pan.
Freezer: Not recommended – texture becomes spongy.
Room temperature: Do not leave out more than 2 hours; serve immediately for best texture.
Make-Ahead Tips
- Prepare the dipping sauce while the tofu is frying.
- Press the tofu a few hours ahead to improve texture.
Last updated: August 21, 2026
