Easy Crispy Chili Crunch Tofu (Print version)
Golden tofu cubes tossed in a sticky chili crunch sauce for a quick vegan dinner with real crisp edges.
# Ingredients:
For the tofu
01 -
1 block (14-16 oz / 400-450 g) extra-firm tofu
02 -
1 tablespoon soy sauce or tamari
03 -
3 tablespoons cornstarch or potato starch
04 -
1/2 teaspoon kosher salt
05 -
1/4 teaspoon black pepper
06 -
2 tablespoons neutral oil, plus more if needed
For the chili crunch sauce
07 -
3 tablespoons chili crunch or chili crisp
08 -
1 tablespoon soy sauce or tamari
09 -
1 tablespoon rice vinegar
10 -
1 tablespoon maple syrup
11 -
1 teaspoon toasted sesame oil
12 -
1 small garlic clove, finely grated
13 -
1 tablespoon water
For serving
14 -
2 scallions, thinly sliced
15 -
1 teaspoon sesame seeds
16 -
Steamed rice, noodles, or cucumber slices, optional
# Instructions:
01 -
Wrap the tofu in a clean towel and set a heavy skillet or plate on top. Press for 15 minutes, then pat dry.
02 -
Cut the tofu into bite-size cubes. Toss with soy sauce, then sprinkle with cornstarch, salt, and pepper. Toss until lightly coated on all sides.
03 -
Heat the neutral oil in a wide nonstick or well-seasoned skillet over medium-high heat. Add tofu in a single layer and cook for 8-10 minutes, turning occasionally, until golden and crisp on several sides.
04 -
Stir chili crunch, soy sauce, rice vinegar, maple syrup, sesame oil, grated garlic, and water in a small bowl until combined.
05 -
Turn off the heat. Pour the sauce over the hot tofu and fold gently for 30-60 seconds until glossy and coated.
06 -
Top with scallions and sesame seeds. Serve immediately over rice, noodles, or vegetables for the crispiest texture.
# Good to know:
01 -
Serve immediately after saucing for the best crisp texture.
02 -
Use tamari and a gluten-free chili crunch if cooking gluten-free.
03 -
For less heat, start with 2 tablespoons chili crunch and add more to taste.