Crispy Chili Oil Tofu Slaw (Printable)
Golden crispy tofu in chili oil with a refreshing sesame carrot slaw — quick, vibrant vegan main.
# List of ingredients:
→ Crispy Tofu
01 - 14 oz firm tofu, pressed and cut into 3/4 inch cubes
02 - 2 tablespoons cornstarch
03 - 1 tablespoon soy sauce (substitute tamari for gluten-free)
04 - 1 tablespoon neutral oil (such as canola or sunflower)
→ Chili Oil
05 - 3 tablespoons chili crisp or chili oil
06 - 1 tablespoon toasted sesame oil
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon fresh ginger, grated
09 - 2 teaspoons soy sauce
10 - 1 teaspoon rice vinegar
11 - 1 teaspoon maple syrup or granulated sugar
→ Sesame Carrot Slaw
12 - 3 large carrots, julienned or coarsely grated
13 - 1 small cucumber, julienned (optional)
14 - 2 spring onions, thinly sliced
15 - 2 tablespoons toasted sesame seeds
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon soy sauce
18 - 1 tablespoon sesame oil
19 - 1 teaspoon maple syrup or granulated sugar
20 - 1/2 teaspoon salt
→ Garnish
21 - Fresh cilantro leaves
22 - Additional toasted sesame seeds
23 - Lime wedges
# Steps:
01 - Place tofu cubes in a bowl, drizzle with soy sauce, and gently toss. Sprinkle cornstarch over tofu and turn to coat all sides evenly.
02 - Heat neutral oil in a large nonstick skillet over medium-high. Add tofu cubes in a single layer. Cook, turning occasionally with tongs or a spatula, until crisp and deeply golden on all surfaces, about 8 to 10 minutes. Transfer tofu to a plate.
03 - In a small bowl, mix chili crisp or chili oil, toasted sesame oil, minced garlic, grated ginger, soy sauce, rice vinegar, and maple syrup or sugar. Pour the chili oil mixture over hot, crispy tofu and toss gently to thoroughly coat.
04 - In a large bowl, combine carrots, cucumber if desired, spring onions, and toasted sesame seeds. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, maple syrup or sugar, and salt. Drizzle over vegetables and toss to combine.
05 - Arrange the carrot slaw on serving plates and top or serve alongside the chili oil tofu. Finish with fresh cilantro, an extra sprinkle of sesame seeds, and lime wedges.
# Expert Advice:
01 -
- Your tofu gets shatteringly crisp without deep frying - a little kitchen trick I swear by.
- The sesame carrot slaw is so fresh and zippy, it balances every spicy bite and keeps you coming back for more.
02 -
- If you crowd the pan, your tofu steams instead of crisps—it’s worth cooking in batches.
- Letting the tofu rest on a rack before tossing in the chili oil keeps it crispy on the outside, even under the sauce.
03 -
- Pressing the tofu for at least 15 minutes is my failsafe step for fantastic texture—don’t skip it if you want true crisp.
- Whisking your chili oil and sauce together before tossing ensures the flavors are evenly distributed and that every piece of tofu tastes just right.