Crispy Chili Garlic Tofu (Printable)
Spicy oven-crisped tofu glazed in chili garlic sauce, paired with nutty sesame massaged kale for a satisfying plant-based meal.
# List of ingredients:
→ Crispy Chili Garlic Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - 2 tbsp soy sauce (or tamari for gluten-free)
05 - 1 tbsp chili garlic sauce (such as sambal oelek)
06 - 1 tbsp maple syrup or agave nectar
07 - 2 garlic cloves, minced
08 - 1 tsp rice vinegar
→ Sesame Kale Crunch
09 - 7 oz kale, stems removed and leaves chopped
10 - 1 tbsp sesame oil
11 - 1 tbsp toasted sesame seeds
12 - 1 tbsp soy sauce
13 - 1 tsp rice vinegar
14 - 1 tsp maple syrup
→ For Serving
15 - 2 spring onions, thinly sliced
16 - 1 small red chili, thinly sliced (optional)
17 - 1 tbsp additional toasted sesame seeds
# Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Pat the tofu dry with paper towels and cut into ¾-inch cubes. Gently toss with cornstarch until evenly coated on all sides.
03 - Arrange the coated tofu cubes on the prepared baking sheet and drizzle with vegetable oil. Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.
04 - While the tofu bakes, place the chopped kale in a large bowl. Add sesame oil and massage the leaves with your hands for about 2 minutes until they soften and become tender. Add toasted sesame seeds, soy sauce, rice vinegar, and maple syrup. Toss thoroughly to combine and set aside.
05 - In a small saucepan, combine soy sauce, chili garlic sauce, maple syrup, minced garlic, and rice vinegar. Heat over medium-low for 2 to 3 minutes, stirring occasionally, until the sauce slightly thickens.
06 - Once the tofu is crispy, transfer it to a bowl. Pour the warm chili garlic sauce over the tofu and toss gently until every piece is evenly coated.
07 - Divide the sesame kale among serving bowls. Top generously with the crispy chili garlic tofu. Garnish with sliced spring onions, sliced red chili, and an extra sprinkle of toasted sesame seeds. Serve immediately.
# Expert Advice:
01 -
- The cornstarch coating on the tofu creates a crunch that rivals any restaurant version without deep frying.
- Massaging the kale with sesame oil transforms it from tough and bitter to silky and addictive in about two minutes flat.
02 -
- If you skip pressing the tofu you will end up with soggy cubes that steam instead of crisp so give it at least fifteen minutes under a weighted plate.
- Do not toss the tofu in the sauce until right before serving because the longer it sits the more the crunch softens.
03 -
- Flipping the tofu at the halfway mark is what gives you even browning on all sides so set a timer and do not forget.
- Toasting sesame seeds in a dry pan for about one minute until they smell fragrant takes the kale from good to restaurant quality.