Crispy Chili Garlic Tofu Slaw (Printable)

Golden crispy tofu in spicy chili garlic sauce paired with refreshing sesame cucumber slaw for a vibrant plant-based main dish.

# List of ingredients:

→ For the Crispy Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 2 tablespoons neutral oil (canola or sunflower)

→ For the Chili Garlic Sauce

06 - 2 tablespoons soy sauce
07 - 1 tablespoon maple syrup or agave nectar
08 - 1 1/2 tablespoons chili garlic sauce
09 - 2 teaspoons rice vinegar
10 - 2 cloves garlic, minced
11 - 1 teaspoon toasted sesame oil

→ For the Sesame Cucumber Slaw

12 - 2 medium cucumbers, julienned or thinly sliced
13 - 1 large carrot, julienned
14 - 1/4 small red onion, thinly sliced
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon toasted sesame oil
17 - 1 teaspoon sugar
18 - 1/2 teaspoon salt
19 - 1 tablespoon toasted sesame seeds
20 - 2 tablespoons chopped fresh cilantro

# Steps:

01 - Pat tofu dry and cut into 3/4-inch cubes. Toss with cornstarch, salt, and pepper until evenly coated.
02 - Heat oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crisp on all sides, about 10-12 minutes. Remove from pan and set aside.
03 - In a small bowl, whisk together soy sauce, maple syrup, chili garlic sauce, rice vinegar, minced garlic, and sesame oil.
04 - Return tofu to the pan, pour over the sauce, and stir to coat. Cook for 2-3 minutes until sauce thickens and glazes the tofu. Remove from heat.
05 - In a small bowl, whisk rice vinegar, sesame oil, sugar, and salt.
06 - In a large bowl, combine cucumbers, carrot, and red onion. Pour dressing over vegetables, toss to coat, and sprinkle with sesame seeds and cilantro.
07 - Plate the sesame cucumber slaw and top with crispy chili garlic tofu. Garnish with extra sesame seeds or cilantro if desired.

# Expert Advice:

01 -
  • The contrast between hot crispy tofu and cool crunchy slaw keeps every bite exciting
  • You get that takeout flavor while controlling exactly what goes into your bowl
  • The sauce hits perfect notes of spicy, sweet, and savory without overwhelming the palate
02 -
  • Crowding the pan while cooking the tofu will prevent proper crisping, so work in batches if necessary
  • The sauce will continue thickening off the heat, so remove it slightly earlier than you think is perfect
  • Cutting the vegetables paper-thin is what makes the slaw feel elegant rather than just a side salad
03 -
  • Use a cast iron skillet if you have one for the most even heat distribution and best crust
  • Let the tofu cubes sit in the hot oil without moving them for the first few minutes to develop maximum crunch

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