Crispy Chili Garlic Tofu (Printable)
Spicy glazed tofu cubes paired with crunchy sesame kale slaw for a bold, satisfying plant-based meal.
# List of ingredients:
→ Crispy Chili Garlic Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - 3 cloves garlic, minced
05 - 2 tbsp soy sauce
06 - 1 tbsp chili garlic sauce (or Sriracha)
07 - 1 tbsp maple syrup or agave nectar
08 - 1 tsp rice vinegar
09 - 1 tsp toasted sesame oil
→ Sesame Kale Slaw
10 - 5 oz kale, stems removed, finely shredded
11 - 5 oz red cabbage, finely shredded
12 - 1 medium carrot, julienned
13 - 2 spring onions, thinly sliced
14 - 1 tbsp toasted sesame seeds
→ Slaw Dressing
15 - 2 tbsp tahini
16 - 1 tbsp soy sauce
17 - 1 tbsp rice vinegar
18 - 1 tbsp maple syrup or agave nectar
19 - 1 tbsp toasted sesame oil
20 - 1 tsp grated fresh ginger
21 - 1–2 tbsp water, as needed to thin
# Steps:
01 - Pat tofu cubes thoroughly dry with paper towels. Toss with cornstarch in a bowl until every piece is evenly coated.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, 8 to 10 minutes. Remove from pan and set aside.
03 - Reduce heat to medium. In the same skillet, sauté minced garlic for 30 seconds until fragrant. Stir in soy sauce, chili garlic sauce, maple syrup, rice vinegar, and toasted sesame oil. Simmer for 1 minute to blend flavors.
04 - Return the crispy tofu to the pan and toss to coat evenly in the sauce. Cook for 2 more minutes, then remove from heat.
05 - In a large bowl, combine the shredded kale, red cabbage, julienned carrot, sliced spring onions, and toasted sesame seeds.
06 - In a small bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup, toasted sesame oil, grated ginger, and water until smooth and pourable. Adjust water as needed for desired consistency.
07 - Pour the dressing over the slaw and massage gently into the kale until the leaves soften and are evenly coated.
08 - Divide the sesame kale slaw among four plates. Top each portion generously with the crispy chili garlic tofu. Garnish with additional sesame seeds if desired.
# Expert Advice:
01 -
- The cornstarch coating on the tofu creates a crust that actually stays crunchy even after tossing it in sauce, which is harder to pull off than most people admit.
- You get a complete, satisfying meal in under an hour with zero animal products and nobody at the table will feel like they are missing anything.
- The tahini ginger dressing doubles as a dip for anything leftover in your fridge, so make extra.
02 -
- Wet tofu is the enemy of crispiness, so press it for at least 15 minutes between clean towels weighted with a heavy skillet or cookbook before you even think about cubing it.
- Do not move the tofu around constantly while it fries because patience and stillness are what build that crust, so let it sit undisturbed for 2 to 3 minutes per side.
- The slaw actually improves if it sits for 10 minutes after dressing because the kale softens and the flavors meld into something more cohesive.
03 -
- Freeze your tofu before making this recipe, then thaw and press it because the ice crystals create tiny pockets that soak up the cornstarch and sauce like a sponge, resulting in an even crispier exterior.
- Toast your sesame seeds in a dry pan for 2 minutes right before serving because the store bought pre toasted ones lose their fragrance over time and fresh toasted seeds will make the entire dish smell incredible.