Crispy Chili Garlic Tofu (Printable)

Golden chili-garlic tofu with crunchy sesame-radish slaw, bright vinegar notes and toasted sesame seeds.

# List of ingredients:

→ For the Crispy Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾ inch cubes
02 - 2 tablespoons cornstarch
03 - ½ teaspoon salt
04 - 2 tablespoons neutral oil (vegetable or canola)

→ For the Chili Garlic Sauce

05 - 2 tablespoons soy sauce
06 - 1 tablespoon chili garlic sauce (such as sambal oelek)
07 - 1 tablespoon maple syrup or agave nectar
08 - 2 teaspoons rice vinegar
09 - 2 cloves garlic, minced
10 - 1 teaspoon toasted sesame oil

→ For the Sesame Radish Slaw

11 - 7 oz radishes, thinly sliced
12 - 1 medium carrot, julienned
13 - 3.5 oz red cabbage, thinly sliced
14 - 2 spring onions, thinly sliced
15 - 2 tablespoons fresh cilantro, chopped
16 - 1½ tablespoons toasted sesame seeds
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon toasted sesame oil
19 - 1 teaspoon soy sauce
20 - 1 teaspoon maple syrup

→ To Serve

21 - 1 tablespoon toasted sesame seeds
22 - Fresh cilantro leaves
23 - Steamed jasmine rice (optional)

# Steps:

01 - Pat the tofu cubes dry with kitchen paper. In a mixing bowl, toss the tofu with cornstarch and salt until every piece is evenly coated.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add the coated tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Transfer to a plate lined with kitchen paper and set aside.
03 - In a small bowl, whisk together soy sauce, chili garlic sauce, maple syrup, rice vinegar, minced garlic, and toasted sesame oil until well combined.
04 - Return the skillet to medium heat. Pour in the sauce and simmer for 1 minute until slightly thickened. Add the crispy tofu back to the skillet and toss to coat every piece evenly. Remove from heat.
05 - In a large bowl, combine the thinly sliced radishes, julienned carrot, red cabbage, spring onions, chopped cilantro, and toasted sesame seeds. In a separate small bowl, whisk together rice vinegar, toasted sesame oil, soy sauce, and maple syrup to make the dressing. Pour the dressing over the slaw and toss until everything is evenly coated.
06 - Divide the sesame radish slaw among serving plates. Top generously with the crispy chili garlic tofu. Garnish with extra toasted sesame seeds and fresh cilantro leaves. Serve alongside steamed jasmine rice if desired.

# Expert Advice:

01 -
  • The double texture of shatteringly crisp tofu against crunchy raw slaw is the kind of contrast that makes you go back for thirds.
  • Everything comes together in forty minutes with ingredients you probably already have in your pantry.
  • It is completely vegan and nut free so it works for almost every dietary need without feeling like you compromised on anything.
02 -
  • Do not flip the tofu too early because it will stick and tear but once that golden crust forms it releases effortlessly.
  • The sauce thickens fast once it hits the hot pan so have the tofu ready to go back in immediately.
03 -
  • Slice the radishes as thin as you possibly can because thicker slices throw off the delicate balance of textures in the slaw.
  • Toast the sesame seeds in a dry pan just until you smell them because burnt sesame seeds taste bitter and will ruin the whole dish.

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