Crispy Chili Garlic Tofu With Sesame Kale Crunch (Printable)
Golden crispy tofu in spicy-sweet chili garlic glaze over massaged sesame kale with fresh vegetables.
# List of ingredients:
→ Tofu
01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - 1/2 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 2 tbsp neutral oil (canola or grapeseed)
→ Chili Garlic Glaze
06 - 2 tbsp soy sauce (or tamari for gluten-free)
07 - 1 1/2 tbsp maple syrup
08 - 1 tbsp rice vinegar
09 - 1 tbsp chili garlic sauce
10 - 1 tsp toasted sesame oil
11 - 2 cloves garlic, minced
12 - 1 tsp fresh ginger, grated
→ Sesame Kale Crunch
13 - 7 oz curly kale, stems removed and leaves chopped
14 - 1 tbsp olive oil
15 - 1 tbsp toasted sesame oil
16 - 1 1/2 tbsp sesame seeds
17 - 1/2 tsp sea salt
18 - 1/2 tsp chili flakes (optional)
19 - 1 small carrot, julienned
20 - 2 scallions, thinly sliced
# Steps:
01 - Press tofu for at least 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
02 - In a bowl, toss tofu cubes with cornstarch, salt, and pepper until evenly coated.
03 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add tofu and pan-fry, turning occasionally, until all sides are golden and crispy, about 10-12 minutes. Transfer tofu to a plate lined with paper towels.
04 - In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, chili garlic sauce, sesame oil, garlic, and ginger until smooth.
05 - Wipe out the skillet if needed. Pour in the sauce and let it simmer over medium heat for 1-2 minutes until slightly thickened. Return tofu to the skillet and toss to coat evenly. Remove from heat.
06 - In a large bowl, massage the chopped kale with olive oil, sesame oil, and salt until the leaves are tender and dark green.
07 - Add sesame seeds, chili flakes (if using), julienned carrot, and sliced scallions to the kale. Toss well to combine.
08 - Divide the sesame kale crunch among plates. Top with crispy chili garlic tofu. Garnish with extra sesame seeds and sliced scallions if desired.
# Expert Advice:
01 -
- The cornstarch coating on the tofu creates a crust so crispy you will question why you ever ordered takeout.
- Massaging raw kale with oil and salt transforms it from tough and bitter to tender and glossy in about two minutes flat.
- Everything comes together in under an hour with pantry staples you probably already have on hand.
02 -
- If your tofu is not getting crispy, your pan is probably crowded or not hot enough, so cook in two batches and be patient before flipping.
- The sauce thickens fast once it simmers, so have your tofu ready to go back in immediately or it will become too sticky to coat evenly.
03 -
- Freeze your tofu before making this recipe and then thaw it for a sponge like texture that crisps even more aggressively and absorbs the glaze like magic.
- Toast your sesame seeds in a dry pan for ninety seconds before adding them to the kale and you will unlock a warmth and fragrance that raw seeds simply cannot deliver.