Crispy Chili Crunch Tofu (Print Version)
# Ingredients:
→ Main
01 -
14 oz (397g) extra-firm tofu, drained
02 -
3 tablespoons cornstarch
03 -
2 tablespoons neutral oil (like sunflower oil)
→ Sauce
04 -
2 tablespoons chili crunch/crisp
05 -
1 tablespoon toasted sesame oil
06 -
1 tablespoon honey
07 -
1 tablespoon low-sodium soy sauce
08 -
2 tablespoons fresh ginger, minced
09 -
2 cloves garlic, minced
10 -
½ teaspoon fine sea salt
→ Garnish
11 -
Sliced green onions
12 -
Sesame seeds
# Instructions:
01 -
Wrap tofu in paper towels, place on rimmed plate with heavy pans on top. Press for 30 minutes to remove excess water.
02 -
Combine chili crunch, sesame oil, honey, soy sauce, ginger, garlic, and salt in large bowl.
03 -
Pat dried tofu dry and cut into 1-inch cubes. Gently toss with cornstarch to coat all sides.
04 -
Heat oil over medium-high heat. Cook tofu undisturbed 5-6 minutes until golden brown, flip and cook 4-5 minutes more. Toss 1 minute until crispy all over.
05 -
Add crispy tofu to sauce and gently toss to coat. Serve immediately topped with green onions and sesame seeds.
# Notes:
01 -
Can substitute fresh ginger with 2 teaspoons ground ginger
02 -
Make gluten-free by using coconut aminos or tamari instead of soy sauce