Crispy Salt & Pepper Tofu (Đậu Hũ Rang Muối)

Crispy on the outside and soft on the inside, this fried tofu is one of my all-time favorite vegetarian (and vegan) dishes.

If you’re new to tofu, this is one of the tastiest ways to enjoy it. And it’s ready in under 20 minutes!

Enjoy it as a side dish to steamed rice or on its own as a tasty snack.

What is Dau Hu Rang Muoi?

Dau Hu Rang Muoi translates to “tofu dry-fried in salt” or “tofu wok-tossed in toasted salt” in Vietnamese. The dish begins with tofu that is lightly seasoned, coated in starch, and deep-fried until golden.

It’s then quickly tossed in a wok with aromatics like garlic, green onions, and colorful chili peppers and a final sprinkle of seasoning for even more flavor.

Traditionally, the salt in Vietnamese salt-and-pepper recipes is first toasted by itself in a dry skillet until lightly browned. This process brings out its aroma and deepens the flavor. A large batch is usually made at once and then set aside to use as seasoning.

I find it fine to skip this step since the difference in flavor is subtle. Seasoning the tofu at the end with the spice mixture in the hot skillet gives a similar result without the extra step of toasting the salt separately.

What You Will Need

• Firm tofu or extra firm tofu – Holds its shape when fried. Avoid silken and soft tofu, which will fall apart.
• Salt, black pepper and a bit of sugar for balance – These simple seasonings are all you really need, but feel free to add others. MSG is optional for an extra umami boost. In the Chinese version of this dish, five-spice powder is often added, and black pepper is sometimes swapped for white pepper. Use whichever combination you prefer.
• Starch – I love using potato starch for the tofu’s crispy crust. It gives better flavor and texture than other starches, though it’s often a bit pricier. If you don’t have it, cornstarch or rice flour works well too.
• Green onion, shallot or yellow or white onion, and garlic – The usual aromatic suspects in Vietnamese cuisine.
• Jalapenos, bell peppers or other peppers of choice – Use a mix of colorful peppers for a vibrant finish. If you prefer no heat, swap in bell peppers.
• Cooking oil – Enough for deep or shallow frying. Use a neutral oil with a high smoke point, like canola or vegetable oil.

How to Make It

Step 1: Prepare the Aromatics

Thinly slice the green onion and jalapenos, finely chop the garlic, slice the shallot or onion into thin wedges, and dice the bell peppers if using. Set everything aside.

Step 2: Prepare Tofu

Remove tofu from the package, drain any liquid, and pat dry with paper towels. Cut into 1-inch cubes then pat dry with towels again.

Transfer the tofu to a wide, shallow bowl. Season with salt and pepper. Toss well to evenly coated.

Add potato starch and gently toss again until evenly coated, shaking off any excess for a light, even layer.

Step 3: Fry tofu

Pour enough oil into a wide wok or skillet to reach about 1/4 inch deep. Heat over medium-high until it reaches 350°F, or until a pinch of starch sizzles rapidly.

Step 4: Make seasoning mix

In a small bowl, mix together the seasoning blend. Taste and adjust if needed.

Step 5: Put it all together

If reusing the frying pan, pour off the oil, leaving only a thin layer (about 2 tablespoons). Heat over high, add the aromatics, and stir just until fragrant.

Return the fried tofu to the pan, sprinkle with the seasoning blend, and toss over high heat until the tofu is evenly coated and the salt in the mixture is lightly toasted.

Step 6: Serve

Transfer to a platter and serve warm. Enjoy immediately for best results.

FAQs

How do I keep tofu crispy?

When working with tofu, pat the tofu gently but firmly with paper towels to remove excess water. This helps achieve the best crispy texture when fried.

Serve immediately after tossing with the seasonings, as it will lose crispiness if it sits too long.

Can I air-fry instead?

Yes. If you prefer to use less oil, you can air-fry the tofu although it won’t be as crispy.

To air fry, lightly spray the cubes with oil and cook at 400°F for 12–15 minutes, shaking the basket halfway through. Then continue with the stir-fry step on the stovetop to add the aromatics and seasoning.