Crispy Chili Tofu Sesame Slaw (Printable)
Crispy golden tofu in chili oil over refreshing sesame cabbage slaw. A vibrant plant-based meal ready in 45 minutes.
# List of ingredients:
→ For the Crispy Chili Oil Tofu
01 - 14 oz firm tofu, pressed and cut into 3/4 inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp kosher salt
04 - 2 tbsp neutral oil (canola or sunflower)
05 - 2 tbsp chili crisp or chili oil with solids
06 - 1 tbsp soy sauce
07 - 1 tsp maple syrup or agave nectar
08 - 1 tsp rice vinegar
→ For the Sesame Crunch Slaw
09 - 3 cups shredded green cabbage (about 9 oz)
10 - 1 cup shredded red cabbage (about 3 oz)
11 - 1 medium carrot, julienned
12 - 3 green onions, thinly sliced
13 - 1/2 cup fresh cilantro leaves, roughly chopped
14 - 3 tbsp toasted sesame seeds
15 - 1/4 cup roasted peanuts or cashews, roughly chopped (optional)
→ For the Slaw Dressing
16 - 2 tbsp toasted sesame oil
17 - 2 tbsp rice vinegar
18 - 1 tbsp soy sauce
19 - 1 tbsp maple syrup or agave nectar
20 - 1 tsp grated fresh ginger
21 - 1 tsp sriracha or chili sauce (optional)
22 - Pinch of salt and black pepper
# Steps:
01 - Pat tofu cubes thoroughly dry with paper towels. Toss with cornstarch and salt in a bowl until evenly coated. Heat neutral oil in a large nonstick skillet over medium-high heat. Arrange tofu in a single layer without overcrowding. Cook for 10 to 12 minutes, turning occasionally, until golden brown and crispy on all sides.
02 - While tofu cooks, whisk together chili crisp, soy sauce, maple syrup, and rice vinegar in a small bowl. Once tofu is crispy, pour the glaze over the tofu in the skillet. Toss gently to coat for 1 to 2 minutes. Remove from heat.
03 - In a large mixing bowl, combine green cabbage, red cabbage, julienned carrot, sliced green onions, chopped cilantro, toasted sesame seeds, and peanuts or cashews if using. Toss ingredients to distribute evenly.
04 - Whisk together sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, sriracha (if using), salt, and pepper in a small bowl until fully emulsified.
05 - Pour dressing over the slaw mixture and toss until vegetables are evenly coated. Divide slaw among serving bowls. Top with crispy chili oil tofu. Garnish with additional sesame seeds or fresh herbs if desired. Serve immediately while tofu remains crispy.
# Expert Advice:
01 -
- The contrast between hot spicy tofu and cool crisp slaw is genuinely addictive
- Everything comes together in under an hour with ingredients you can actually find
- Leftovers keep surprisingly well if you store the components separately
02 -
- Crowding the pan while cooking tofu will steam it instead of crisp it, work in batches if needed
- The dressing tastes infinitely better after it sits for 10 minutes so the ginger can bloom
03 -
- Freeze and thaw your tofu before pressing for an even chewier meatier texture
- Use a microplane for the ginger, it breaks down the fibers completely