Crispy Chili Garlic Tofu (Printable)
Crispy pan-fried tofu in spicy chili garlic sauce with a refreshing sesame snap pea crunch salad on the side.
# List of ingredients:
→ Crispy Tofu
01 - 14 oz firm tofu, pressed and cut into 3/4 inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp neutral oil (grapeseed or canola)
→ Chili Garlic Sauce
06 - 2 tbsp soy sauce (use tamari for gluten-free)
07 - 1 tbsp rice vinegar
08 - 1 tbsp maple syrup or agave
09 - 1 tbsp chili garlic sauce (sambal oelek)
10 - 2 cloves garlic, minced
11 - 1 tsp toasted sesame oil
→ Sesame Snap Pea Crunch
12 - 7 oz snap peas, sliced on the diagonal
13 - 1 medium red bell pepper, thinly sliced
14 - 2 spring onions, sliced
15 - 2 tbsp toasted sesame seeds
16 - 1 tbsp rice vinegar
17 - 1 tsp soy sauce
18 - 1 tsp toasted sesame oil
→ Garnish
19 - Fresh cilantro leaves (optional)
20 - Extra sesame seeds
21 - Lime wedges
# Steps:
01 - Pat the tofu cubes thoroughly dry with paper towels. Toss them with cornstarch, salt, and black pepper until every piece is evenly coated. Heat neutral oil in a large non-stick skillet over medium-high heat. Arrange the tofu cubes in a single layer without crowding the pan. Cook, turning every couple of minutes, until all sides are golden brown and crispy, about 8 to 10 minutes total. Transfer the tofu to a plate lined with paper towels to drain.
02 - In a small mixing bowl, combine soy sauce, rice vinegar, maple syrup, chili garlic sauce, minced garlic, and toasted sesame oil. Whisk until smooth and well blended.
03 - Wipe out the skillet if residue remains. Return the crispy tofu to the pan and pour the chili garlic sauce over it. Toss gently over medium heat for 1 to 2 minutes, until the tofu is evenly glazed and the sauce has thickened slightly and clings to each piece. Remove from heat.
04 - In a large bowl, combine the diagonally sliced snap peas, thinly sliced red bell pepper, and sliced spring onions. Drizzle with rice vinegar, soy sauce, and toasted sesame oil. Toss thoroughly to coat. Sprinkle in the toasted sesame seeds and toss again to distribute evenly.
05 - Divide the snap pea salad among serving plates. Top generously with the chili garlic tofu. Garnish with fresh cilantro leaves, an extra sprinkle of sesame seeds, and lime wedges on the side. Serve immediately while the tofu is still warm and crisp.
# Expert Advice:
01 -
- The cornstarch coating on the tofu creates a shatteringly crisp crust that rivals any fried takeout version.
- That chili garlic sauce clings to every golden cube like it was meant to be there, balancing heat, sweet, and umami in each bite.
- The snap pea salad comes together in about three minutes and adds a freshness that makes the whole plate feel alive.
02 -
- Do not rush the tofu pressing step, because even a few extra minutes of pressing means the difference between soggy and shatteringly crisp.
- The sauce will thicken fast once it hits the hot pan, so have everything ready and do not walk away even for a moment.
- Crowding the pan with tofu is the fastest way to steam instead of fry, so cook in two batches if your skillet is on the smaller side.
03 -
- Air fry the cornstarch coated tofu at 200 degrees Celsius for about 15 minutes, shaking halfway through, for equally crisp results with barely any oil.
- Toast your sesame seeds in a dry pan just before using them, because the ones sitting in your pantry for months have likely gone flat and will not deliver that nutty punch.