Crispy Chili Sesame Tofu With Ginger Cabbage (Printable)
Golden crispy tofu in spicy chili-sesame glaze over refreshing ginger cabbage slaw. Perfect crunch and heat balance.
# List of ingredients:
→ For the Crispy Tofu
01 - 14 oz extra-firm tofu, pressed and cut into 3/4 inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 2 tbsp neutral oil (canola or grapeseed)
→ For the Chili Sesame Glaze
05 - 2 tbsp soy sauce or tamari
06 - 1 1/2 tbsp maple syrup or agave
07 - 1 tbsp toasted sesame oil
08 - 1 tbsp chili garlic sauce (sambal oelek)
09 - 1 tbsp rice vinegar
10 - 1 tsp grated fresh garlic
11 - 1 tsp grated fresh ginger
12 - 1 tsp cornstarch mixed with 1 tbsp water
→ For the Ginger Cabbage Slaw
13 - 3 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 cup shredded carrots
16 - 3 spring onions, thinly sliced
17 - 2 tbsp chopped fresh cilantro
18 - 2 tbsp toasted sesame seeds
→ For the Slaw Dressing
19 - 2 tbsp rice vinegar
20 - 1 tbsp soy sauce or tamari
21 - 1 tbsp toasted sesame oil
22 - 1 tbsp lime juice
23 - 1 1/2 tsp maple syrup or agave
24 - 1 1/2 tsp freshly grated ginger
# Steps:
01 - Pat the tofu cubes thoroughly dry with paper towels. Toss with cornstarch and salt until evenly coated on all sides. Heat oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until all sides are golden brown and crispy (approximately 10-12 minutes). Transfer to a plate and set aside.
02 - In a small bowl, whisk together soy sauce, maple syrup, sesame oil, chili garlic sauce, rice vinegar, garlic, and ginger until well combined. Pour the mixture into the same skillet over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the back of a spoon (about 1 minute).
03 - Return the cooked tofu to the pan with the glaze. Gently toss and stir until all pieces are evenly coated in the spicy sauce. Remove from heat immediately to prevent sticking.
04 - In a large mixing bowl, combine green cabbage, red cabbage, carrots, spring onions, cilantro, and sesame seeds. Toss gently to mix the vegetables evenly.
05 - In a separate small bowl, whisk together rice vinegar, soy sauce, sesame oil, lime juice, maple syrup, and ginger until emulsified. Pour over the vegetable mixture and toss thoroughly to ensure all ingredients are coated.
06 - Divide the ginger cabbage slaw among four serving plates. Top generously with crispy chili sesame tofu. Garnish with additional sesame seeds and cilantro if desired. Serve immediately while tofu remains crispy.
# Expert Advice:
01 -
- The contrast between hot crispy tofu and cool crunchy slaw is absolutely addictive
- Everything comes together in under 45 minutes with pantry staples
02 -
- Don't overcrowd the pan when frying tofu—work in batches if needed so each cube has space to crisp properly
- The glaze thickens quickly once it hits the heat, so have your cornstarch slurry ready before you start
03 -
- Pat tofu completely dry before coating with cornstarch—any remaining moisture will prevent proper crisping
- Toast your sesame seeds in a dry pan for 2 minutes before adding to the slaw for maximum fragrance