Crispy Chili Garlic Tofu With Sesame Cabbage (Printable)

Golden crispy tofu in spicy chili garlic sauce with crunchy sesame cabbage slaw for a vibrant plant-based meal.

# List of ingredients:

→ For the Crispy Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾ inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp salt
04 - 2 tbsp vegetable oil

→ For the Chili Garlic Sauce

05 - 2 tbsp soy sauce
06 - 1 tbsp chili garlic sauce (sambal oelek)
07 - 1 tbsp maple syrup or agave nectar
08 - 2 tsp rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tsp toasted sesame oil

→ For the Sesame Cabbage Slaw

11 - 4 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1 medium carrot, julienned
14 - 2 spring onions, thinly sliced
15 - 2 tbsp fresh cilantro, chopped
16 - 2 tbsp toasted sesame seeds
17 - 1½ tbsp rice vinegar
18 - 1 tbsp soy sauce
19 - 1 tbsp toasted sesame oil
20 - 1 tsp maple syrup or agave nectar

→ Garnish

21 - Extra toasted sesame seeds
22 - Chopped cilantro or spring onions
23 - Lime wedges

# Steps:

01 - Pat the tofu dry thoroughly, then toss cubes gently with cornstarch and salt until evenly coated.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer. Cook, turning occasionally, until all sides are golden and crispy, about 8-10 minutes. Transfer to a plate lined with paper towels.
03 - In a small bowl, whisk together soy sauce, chili garlic sauce, maple syrup, rice vinegar, minced garlic, and sesame oil until well combined.
04 - Wipe excess oil from skillet. Return crispy tofu to pan. Pour in the chili garlic sauce. Toss gently over medium heat until tofu is evenly coated and sauce thickens slightly, about 1-2 minutes. Remove from heat.
05 - In a large bowl, combine green and red cabbage, carrot, spring onions, cilantro, and toasted sesame seeds.
06 - In a separate small bowl, whisk together rice vinegar, soy sauce, sesame oil, and maple syrup. Pour over the slaw and toss until well coated.
07 - Divide slaw among plates. Top with crispy chili garlic tofu. Garnish with extra sesame seeds, cilantro, spring onions, and lime wedges if desired.

# Expert Advice:

01 -
  • The contrast between hot crispy tofu and cool crunchy slaw is honestly addictive
  • It comes together in under an hour but tastes like takeout from your favorite spot
  • You can dial the heat up or down depending on who's joining dinner
02 -
  • Don't crowd your pan when cooking tofu or it will steam instead of crisp
  • The sauce thickens fast once it hits the hot pan, so have everything ready before you start tossing
  • Let the slaw sit for at least 10 minutes to let the flavors meld and cabbage soften slightly
03 -
  • If you're serving this to tofu skeptics, bake instead of fry for extra crispiness that really converts people
  • Double the sauce if you love leftovers, the tofu absorbs more as it sits

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