Crispy Chili Garlic Tofu (Printable)
Golden chili-garlic tofu over sesame-massaged kale with crunchy vegetables — vibrant and plant-based.
# List of ingredients:
→ Tofu & Marinade
01 - 14 ounces extra-firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil (such as grapeseed or canola)
04 - 1 tablespoon soy sauce or tamari
05 - 2 teaspoons chili garlic sauce
06 - 1 teaspoon maple syrup or agave nectar
→ Sesame Kale Crunch
07 - 7 ounces curly kale, stems removed and leaves torn
08 - 1 tablespoon toasted sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon soy sauce or tamari
11 - 1 teaspoon maple syrup
12 - 1 medium carrot, julienned
13 - 1/2 small red bell pepper, thinly sliced
14 - 2 tablespoons toasted sesame seeds
15 - 2 spring onions, thinly sliced
→ Garnish
16 - 1 tablespoon fresh cilantro, chopped (optional)
17 - Extra chili garlic sauce (optional)
18 - Lime wedges
# Steps:
01 - Place tofu between layers of paper towels and press for 10 to 15 minutes to remove moisture. Cut into 3/4-inch cubes.
02 - In a bowl, whisk together soy sauce, chili garlic sauce, and maple syrup. Toss tofu cubes in the marinade. Sprinkle with cornstarch and toss until evenly coated.
03 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add coated tofu and cook, turning often, until all sides are golden and crisp, about 10 minutes. Transfer tofu to a plate and set aside.
04 - Place kale in a large mixing bowl. Add sesame oil, rice vinegar, soy sauce, and maple syrup. Massage with hands for 2 to 3 minutes until kale is softened and glossy.
05 - Add carrot, red bell pepper, toasted sesame seeds, and spring onions to the kale. Toss thoroughly to combine.
06 - Distribute sesame kale mixture into serving bowls. Top with crispy tofu cubes.
07 - Finish with chopped cilantro, extra chili garlic sauce, and lime wedges as desired. Serve promptly.
# Expert Advice:
01 -
- The tofu gets genuinely crispy without deep frying, just a good nonstick pan and a little patience.
- Massaging the kale transforms it from tough and bitter into something silky that actually tastes good raw.
- Everything comes together in 40 minutes, and the colors on the plate make you feel like a real cook.
02 -
- If you skip pressing the tofu, the cornstarch turns gummy instead of crispy and the whole texture falls apart.
- Massaging kale isnt just a suggestion. Two minutes of squeezing changes it from cardboard to something you actually want to eat raw.
03 -
- Dont crowd the skillet. Give each tofu cube space or they steam instead of sear.
- Toss the cornstarch on right before cooking, not 20 minutes early, or it absorbs into the marinade and you lose the crisp.