Crispy Chili Sesame Tofu (Printable)
Golden crispy tofu in sweet-spicy chili sesame glaze over refreshing ginger cabbage slaw. Vegan, 45 minutes.
# List of ingredients:
→ Crispy Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil
04 - Pinch of salt
→ Chili Sesame Sauce
05 - 2 tablespoons soy sauce
06 - 1½ tablespoons maple syrup or agave nectar
07 - 1 tablespoon toasted sesame oil
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon chili garlic sauce or sambal oelek
10 - 1 teaspoon grated fresh ginger
11 - 1 teaspoon cornstarch
12 - 2 tablespoons water
→ Ginger Cabbage Crunch
13 - 3 cups (9 oz) finely shredded green cabbage
14 - 1 cup (3 oz) shredded red cabbage
15 - 1 medium carrot, julienned
16 - 2 scallions, thinly sliced
17 - 3 tablespoons chopped fresh cilantro
18 - 2 tablespoons toasted sesame seeds
19 - 1 tablespoon grated fresh ginger
20 - 2 tablespoons rice vinegar
21 - 1 tablespoon maple syrup or agave nectar
22 - 1 tablespoon toasted sesame oil
23 - ½ teaspoon salt
→ For Serving
24 - Steamed jasmine rice or rice noodles (optional)
25 - Extra sesame seeds for garnish
26 - Sliced fresh chili (optional)
# Steps:
01 - Pat the tofu dry thoroughly with paper towels and cut into ¾-inch cubes. Toss with cornstarch and a pinch of salt until evenly coated on all sides.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange the tofu in a single layer and cook, turning occasionally, until all sides are golden and crispy, about 10 to 12 minutes. Remove from the skillet and set aside.
03 - In a small bowl, whisk together the soy sauce, maple syrup, toasted sesame oil, rice vinegar, chili garlic sauce, grated ginger, cornstarch, and water until smooth.
04 - Pour the sauce into the same skillet over medium heat. Stir constantly until thickened and glossy, 1 to 2 minutes. Return the crispy tofu to the pan and toss gently to coat evenly. Remove from heat.
05 - Combine the green cabbage, red cabbage, julienned carrot, scallions, cilantro, sesame seeds, and grated ginger in a large bowl. In a separate small bowl, whisk together the rice vinegar, maple syrup, sesame oil, and salt. Pour the dressing over the cabbage mixture and toss thoroughly to coat.
06 - Divide the ginger cabbage crunch among serving bowls. Top generously with the crispy chili sesame tofu. Garnish with extra sesame seeds and sliced fresh chili if desired. Serve alongside steamed jasmine rice or rice noodles.
# Expert Advice:
01 -
- The tofu gets genuinely crispy without deep frying, and the sauce clings to every single edge in the most satisfying way.
- That ginger cabbage crunch is so good you will start making it on its own as a side for everything else you cook.
02 -
- Wet tofu in a hot pan causes aggressive splattering, so press it for at least 15 minutes between clean towels weighted with a heavy skillet or book.
- The sauce goes from perfectly glossy to overly thick in seconds, so have the tofu ready to toss in the moment it reaches the right consistency.
03 -
- A nonstick skillet is not optional here because that cornstarch coating will bond aggressively to any other surface no matter how much oil you use.
- Make a double batch of the sauce and keep it in the fridge because you will want to drizzle it over rice bowls, roasted vegetables, and basically everything else for the rest of the week.