Crispy Chili Honey Tofu Sesame Cabbage (Printable)

Golden crispy tofu glazed in sweet chili honey sauce over fresh sesame cabbage slaw

# List of ingredients:

→ For the Crispy Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 3 tbsp cornstarch
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - 2 tbsp neutral oil (canola or sunflower)

→ For the Chili Honey Sauce

06 - 3 tbsp honey
07 - 2 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp chili garlic sauce (sambal oelek)
10 - 2 tsp toasted sesame oil
11 - 2 cloves garlic, finely minced
12 - 1 tsp fresh ginger, grated

→ For the Sesame Cabbage Crunch

13 - 3 cups green cabbage, finely shredded
14 - 1 cup red cabbage, finely shredded
15 - 1 large carrot, julienned
16 - 3 spring onions, thinly sliced
17 - 2 tbsp toasted sesame seeds
18 - 2 tbsp chopped fresh cilantro (optional)

→ For the Sesame Dressing

19 - 2 tbsp rice vinegar
20 - 1 tbsp soy sauce
21 - 1 tbsp toasted sesame oil
22 - 1 tbsp honey
23 - ½ tsp salt

# Steps:

01 - Pat the tofu completely dry with paper towels, then cut into ¾-inch cubes. Place tofu in a bowl and toss with cornstarch, salt, and black pepper until evenly coated on all sides.
02 - Heat 2 tablespoons neutral oil in a large non-stick skillet over medium-high heat until shimmering. Arrange tofu cubes in a single layer without overcrowding. Fry for 3-4 minutes per side, turning carefully, until golden brown and crispy on all sides. Transfer to a plate lined with paper towels to drain excess oil.
03 - In a small bowl, whisk together honey, soy sauce, rice vinegar, chili garlic sauce, and 2 teaspoons toasted sesame oil until smooth and well combined.
04 - Wipe the skillet clean if needed and add a splash more oil. Return to medium heat and sauté minced garlic and grated ginger for 30 seconds until fragrant, being careful not to burn. Pour in the prepared sauce mixture and bring to a gentle simmer.
05 - Return the crispy tofu to the skillet. Gently toss to coat evenly in the sauce. Cook for 2-3 minutes, stirring carefully, until the sauce thickens into a glossy glaze that clings to the tofu. Remove from heat immediately.
06 - In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, julienned carrot, sliced spring onions, toasted sesame seeds, and cilantro if using. Toss gently to mix evenly.
07 - In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, honey, and salt until emulsified. Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly.
08 - Divide the dressed sesame cabbage crunch evenly among serving plates. Top with glazed chili honey tofu, arranging pieces attractively. Garnish with additional sesame seeds and fresh cilantro if desired. Serve immediately while tofu remains crispy.

# Expert Advice:

01 -
  • The crispy exterior gives way to silky soft tofu inside, a texture contrast that keeps you coming back for seconds
  • The chili honey sauce hits that perfect sweet-spicy balance that makes your taste buds dance without overwhelming them
  • The fresh sesame cabbage underneath cuts through the richness, making every bite feel balanced and light
02 -
  • Don't overcrowd the pan when frying tofu, or pieces will steam instead of crisp up
  • Work quickly once you add the sauce to the tofu, or the coating will soften
  • The cabbage slaw can be dressed up to 30 minutes ahead without getting soggy
03 -
  • Use a splatter guard when frying tofu to keep your stovetop clean
  • Warm your serving plates before plating, it helps keep the tofu crispy longer

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