Crispy Tofu With Mango Chili Glaze (Printable)
Golden crunchy tofu cubes in sweet tangy mango chili coating
# List of ingredients:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 3 tbsp vegetable oil
→ Mango Chili Glaze
06 - 1 large ripe mango, peeled and diced
07 - 2 tbsp sweet chili sauce
08 - 1 tbsp soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp maple syrup or agave
11 - 1 clove garlic, minced
12 - 1/2–1 tsp red chili flakes
13 - 1/2 tsp grated fresh ginger
14 - 1 tsp cornstarch mixed with 2 tsp water
→ Garnishes
15 - 2 tbsp chopped fresh cilantro
16 - 2 tbsp sliced green onions
17 - 1 tsp toasted sesame seeds
18 - Lime wedges
# Steps:
01 - Press tofu for at least 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch, salt, and black pepper until evenly coated.
03 - Heat vegetable oil in large nonstick skillet over medium-high heat. Fry tofu cubes, turning occasionally, until golden and crispy on all sides, about 8–10 minutes. Remove and set aside on paper towel-lined plate.
04 - In blender, combine mango, sweet chili sauce, soy sauce, rice vinegar, maple syrup, garlic, chili flakes, and ginger. Blend until smooth.
05 - Pour mango mixture into small saucepan and bring to simmer over medium heat. Stir in cornstarch slurry and cook for 2–3 minutes, stirring constantly, until slightly thickened.
06 - Add crispy tofu to pan and gently toss to coat evenly in glaze.
07 - Transfer to serving platter. Garnish with cilantro, green onions, sesame seeds, and lime wedges if desired.
# Expert Advice:
01 -
- The glaze comes together in minutes and keeps in the fridge for a week
- Even tofu skeptics clean their plates when that mango chili coating hits their tongue
02 -
- Patting the tofu completely dry before tossing in cornstarch prevents soggy spots
- The glaze thickens quickly once it hits the hot pan so work fast when tossing
03 -
- An air fryer works beautifully for the tofu step at 400F for 12 minutes shaking halfway through
- Let the glaze cool slightly before tossing so it clings instead of sliding right off