Introduction

This Chili Crispy Tofu recipe delivers a perfect balance of spicy, savory, and sweet flavors with a satisfying crunch. It’s a simple, plant-based dish that’s great as a snack or served alongside rice or noodles. Crispy on the outside and tender inside, it’s sure to please both tofu lovers and newcomers alike.

A round white plate with a warm dish of golden-brown tofu cubes stacked unevenly, each piece speckled with red chili flakes and small green onion slices on top, giving a spicy and fresh look. The tofu appears crispy on the edges and soaked in a glossy, dark red sauce, with bits of garlic and chili pepper seeds visible. The dish sits on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz (400 g) firm tofu, pressed and drained

3 tbsp cornstarch

Oil for frying (canola, vegetable, or peanut oil), about 3-4 tbsp

2 tbsp chili paste or chili sauce (adjust to heat preference)

2 tbsp soy sauce (use gluten-free soy sauce if desired)

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp rice vinegar or lemon juice

1 tbsp sweetener (maple syrup or sugar)

2 green onions, chopped

Optional: toasted sesame seeds or crushed peanuts

Instructions

Step 1: Drain the tofu and press it using a tofu press or by wrapping it in a clean towel with a weight on top for at least 20 minutes to remove excess water and help it crisp up better.

Step 2: Cut the pressed tofu into bite-sized cubes. Gently toss the cubes with cornstarch, ensuring each piece is evenly coated to form a crispy crust when fried.

Step 3: Heat oil in a skillet over medium-high heat. Carefully pan-fry the tofu cubes in batches, turning occasionally, until all sides are golden and crispy. Transfer the fried tofu to a paper towel-lined plate to drain excess oil.

Step 4: In a small bowl, whisk together the chili paste or sauce, soy sauce, minced garlic, grated ginger, rice vinegar or lemon juice, and sweetener to create a balanced blend of spicy, savory, tangy, and sweet flavors.

Step 5: Pour the prepared chili sauce into the skillet and gently toss the crispy tofu pieces over low heat, allowing them to absorb the sauce without losing their crunch.

Step 6: Finish by sprinkling chopped green onions and, if desired, toasted sesame seeds or crushed peanuts on top. Serve immediately to enjoy the tofu at its crispiest.

FAQs

Can I bake the tofu instead of frying?

Yes, you can bake the tofu at 400°F (200°C) for about 25-30 minutes, flipping halfway through, to achieve a crispy texture with less oil.

How do I press tofu if I don’t have a tofu press?

Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object, like a cast-iron skillet or a few books, on top for at least 20 minutes to press out excess water.