Crispy Chili Sesame Tofu (Printable)
Crispy glazed tofu with spicy chili-sesame sauce over ginger broccoli and crunchy vegetables for a bold Asian-inspired dinner.
# List of ingredients:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp salt
04 - 2 tbsp vegetable oil
→ Chili Sesame Sauce
05 - 2 tbsp soy sauce
06 - 1½ tbsp maple syrup or agave nectar
07 - 1 tbsp sesame oil
08 - 2 tsp rice vinegar
09 - 2 tsp chili garlic sauce or sriracha
10 - 1 tbsp toasted sesame seeds
11 - 1 tsp cornstarch mixed with 2 tbsp water (slurry)
→ Ginger Broccoli Crunch
12 - 1 medium head broccoli, cut into small florets
13 - 1 tbsp fresh ginger, finely grated
14 - 1 medium carrot, julienned
15 - 1 red bell pepper, thinly sliced
16 - 3 spring onions, thinly sliced
17 - 2 tbsp vegetable oil
→ For Serving
18 - 1 tbsp toasted sesame seeds
19 - Steamed jasmine rice or rice noodles (optional)
20 - Fresh cilantro, chopped (optional)
21 - Lime wedges (optional)
# Steps:
01 - Pat the tofu dry thoroughly and cut into ¾-inch cubes. Place in a bowl and gently toss with cornstarch and salt until evenly coated on all sides.
02 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange tofu cubes in a single layer and fry until golden and crispy on all sides, about 2 to 3 minutes per side. Transfer to a plate lined with paper towels.
03 - In a small bowl, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, chili garlic sauce, and toasted sesame seeds until well combined.
04 - Wipe out the skillet and return to medium heat. Pour in the sauce mixture and bring to a gentle simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1 to 2 minutes.
05 - Return the crispy tofu to the pan and gently toss until every piece is evenly glazed with the sauce. Remove from heat and set aside.
06 - In a separate large skillet or wok, heat vegetable oil over high heat. Add grated ginger and sauté for 30 seconds until fragrant.
07 - Add broccoli florets and stir-fry for 2 to 3 minutes. Toss in julienned carrot and sliced bell pepper, continuing to stir-fry until vegetables are just tender but still crisp, about 3 minutes. Add spring onions and cook for 1 minute more. Season with a pinch of salt if desired.
08 - Divide the ginger broccoli crunch among bowls. Top with chili sesame tofu and sprinkle with additional toasted sesame seeds and fresh cilantro. Serve with steamed jasmine rice or rice noodles and lime wedges alongside.
# Expert Advice:
01 -
- The chili sesame glaze clings to every corner of the tofu like it was designed in a lab specifically to make you happy.
- Ginger broccoli crunch is not a side dish here, it is the co star that makes the whole meal feel complete and vibrant.
02 -
- Pressing the tofu for at least fifteen minutes is non negotiable, because wet tofu steams instead of crisping and you will end up with sad, soggy cubes.
- The cornstarch slurry must go in while the sauce is actively simmering or it will not thicken properly and you will wonder where you went wrong.
03 -
- Freeze and thaw your tofu before pressing it, because the ice crystals create tiny pockets that absorb marinade and crisp up like nothing else.
- Toast your sesame seeds in a dry pan for two minutes before sprinkling them on top, and you will unlock a flavor that makes people ask what your secret is.