Crispy Chili Sesame Tofu (Printable)
Ultra-crispy tofu glazed in spicy-sweet sesame chili sauce over zesty ginger cabbage slaw for perfect texture contrast.
# List of ingredients:
→ Crispy Tofu
01 - 14 oz extra-firm tofu, pressed and cut into cubes
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (grapeseed or canola)
04 - Pinch of salt
→ Chili Sesame Sauce
05 - 2 tbsp soy sauce (tamari for gluten-free)
06 - 1 tbsp toasted sesame oil
07 - 1 tbsp maple syrup or agave nectar
08 - 1 tbsp chili garlic sauce or sriracha
09 - 1 tbsp rice vinegar
10 - 1 tsp freshly grated ginger
11 - 1 tsp sesame seeds
→ Ginger Cabbage Crunch
12 - 2 cups thinly sliced green cabbage (about 5 oz)
13 - 1 cup thinly sliced red cabbage (about 2.5 oz)
14 - 1 medium carrot, julienned
15 - 2 scallions, thinly sliced
16 - 2 tbsp fresh cilantro, chopped
17 - 1 tbsp toasted sesame seeds
→ Slaw Dressing
18 - 2 tbsp rice vinegar
19 - 1 tbsp fresh lime juice
20 - 1 tsp maple syrup or honey
21 - 1 tsp soy sauce
22 - 1 tsp freshly grated ginger
23 - 1 tbsp neutral oil
# Steps:
01 - Gently toss the tofu cubes with cornstarch and a pinch of salt in a mixing bowl until evenly coated on all sides. Heat neutral oil in a large non-stick skillet over medium-high heat. Arrange the tofu cubes in a single layer and cook, turning occasionally, until all sides are golden and crispy, approximately 10 to 12 minutes. Transfer to a paper towel-lined plate and set aside.
02 - In a small bowl, whisk together soy sauce, toasted sesame oil, maple syrup, chili garlic sauce, rice vinegar, freshly grated ginger, and sesame seeds until smooth and well combined.
03 - Return the crispy tofu to the skillet and pour the chili sesame sauce over it. Toss gently over medium heat for 1 to 2 minutes until every piece is thoroughly glazed and the sauce has slightly thickened. Remove from heat.
04 - In a large mixing bowl, combine the thinly sliced green cabbage, red cabbage, julienned carrot, scallions, chopped cilantro, and toasted sesame seeds. Toss to distribute evenly.
05 - In a small bowl, whisk together rice vinegar, lime juice, maple syrup, soy sauce, freshly grated ginger, and neutral oil. Pour the dressing over the cabbage mixture and toss thoroughly to coat every strand.
06 - Divide the ginger cabbage crunch among serving bowls or plates. Arrange the glazed chili sesame tofu on top. Garnish with additional cilantro and sesame seeds if desired. Serve immediately while the tofu remains crisp.
# Expert Advice:
01 -
- The contrast between hot, crispy tofu and cool, refreshing cabbage is pure magic
- You get that takeout satisfaction while knowing exactly what went into your bowl
02 -
- Resist the urge to move the tofu around while it fries, let it develop a crust first
- The slaw gets better as it sits, so don't be afraid to make it ahead
03 -
- Use a cast iron skillet if you have one, it maintains heat better for consistent crisping
- Cut your tofu cubes slightly larger than you think, they shrink during cooking