Crispy Salt and Pepper Tofu Bites

Pillowy tofu bites coated in a crunchy salt and pepper layer - perfect on its own or on top of ramen noodles. Dipping these into sweet hoisin sauce makes this even more addictive. We used Jan Jan tofu here and pressed it ourselves to make it firmer. It's not as hard as it sounds... stacking a few plates on top of the tofu and letting it sit for 15 minutes. Afterwards, pat it dry with some kitchen towel. If you're pressed for time (puns), we've got ready to use pressed tofu in the fridge too.

Pro tip: freezing the tofu the night before and defrosting it the morning of makes this even crispier on the outside and soft on the inside - the water in the tofu expands when frozen creating more air pockets when defrosted. This gives it a spongier texture in the middle and crunchier exterior.

  • 950g tofu, prepped as outlined in the intro and cut into bite-sized cubes
  • 200g plain flour
  • 4 tbs corn starch
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbs vegetable oil
  • Hoisin sauce to serve
  • Handful of coriander, chopped and sesame seeds, to garnish
What to do:
  1. Place some kitchen towel over a plate
  2. In a large bowl, mix the plain flour, corn starch, salt and pepper together. Add the tofu pieces and evenly coat them in the flour mixture
  3. Over medium heat, add oil to a large frying pan
  4. Shallow fry the tofu pieces for about 30 seconds on all sides - do not overcrowd the frying pan
  5. When ready, set aside on the kitchen towel before frying the other batches
  6. Sprinkle some coriander and sesame seeds over the tofu
  7. Serve with hoisin

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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