Crispy Chili Garlic Tofu (Printable)
Crispy tofu in spicy chili garlic sauce with fresh sesame carrot salad for a satisfying plant-based meal.
# List of ingredients:
→ Tofu
01 - 14 oz extra-firm tofu
02 - 2 tablespoons cornstarch
03 - ½ teaspoon salt
04 - 2 tablespoons vegetable oil
→ Chili Garlic Sauce
05 - 2 tablespoons soy sauce
06 - 1½ tablespoons maple syrup or brown sugar
07 - 1 tablespoon rice vinegar
08 - 2 tablespoons chili garlic sauce (such as Sambal Oelek)
09 - 2 cloves garlic, minced
10 - 1 teaspoon grated fresh ginger
11 - 1 teaspoon toasted sesame oil
→ Sesame Carrot Crunch
12 - 3 medium carrots, peeled and julienned
13 - 1 small cucumber, julienned
14 - 3 tablespoons toasted sesame seeds
15 - 2 spring onions, thinly sliced
16 - 2 tablespoons fresh cilantro, chopped (optional)
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon soy sauce
19 - 1 teaspoon sesame oil
→ Garnish
20 - Sliced red chili (optional)
21 - Extra sesame seeds
22 - Fresh cilantro leaves
# Steps:
01 - Press the tofu for 10–15 minutes to remove excess moisture. Cut into ¾-inch cubes.
02 - In a bowl, toss tofu cubes with cornstarch and salt until evenly coated on all sides.
03 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until all sides are golden and crispy, about 8–10 minutes. Remove from the skillet and set aside.
04 - In a small bowl, whisk together soy sauce, maple syrup or brown sugar, rice vinegar, chili garlic sauce, minced garlic, grated ginger, and toasted sesame oil until well combined.
05 - Wipe out the skillet and return to medium heat. Pour in the chili garlic sauce and cook for 1–2 minutes until slightly thickened. Add the crispy tofu and toss to coat evenly. Remove from heat.
06 - In a large bowl, combine julienned carrots, cucumber, sesame seeds, spring onions, and cilantro. Whisk together rice vinegar, soy sauce, and sesame oil, then pour over the vegetables and toss to combine.
07 - Arrange the sesame carrot crunch on plates. Top with the chili garlic tofu and garnish with extra sesame seeds, sliced red chili, and fresh cilantro leaves.
# Expert Advice:
01 -
- The contrast between that shattering crispy exterior and the sticky, fiery sauce is genuinely addictive.
- That carrot and sesame crunch salad is so refreshing it almost steals the show from the tofu itself.
02 -
- Do not rush the pressing step: wet tofu steams instead of crisps, and you will end up with sad, soggy cubes.
- Let the sauce thicken before adding the tofu back, otherwise it slides right off instead of clinging to each piece.
03 -
- Cut all your vegetables and mix the sauce before you start frying, because once the tofu is done it needs to be glazed and served immediately or it loses its crunch.
- A light hand with the cornstarch is better than a heavy one, too much creates a gummy layer instead of a crispy shell.