Crispy Chili Garlic Tofu Slaw (Printable)
Golden crispy tofu in spicy chili-garlic glaze atop a crunchy sesame rainbow slaw—bright, plant-based and textural.
# List of ingredients:
→ Crispy Tofu
01 - 14 ounces firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 2 tablespoons vegetable oil
→ Chili Garlic Sauce
06 - 2 tablespoons soy sauce
07 - 2 tablespoons maple syrup or agave
08 - 1 1/2 tablespoons chili garlic sauce
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 2 cloves garlic, minced
12 - 1 teaspoon freshly grated ginger
→ Sesame Rainbow Slaw
13 - 2 cups finely shredded red cabbage
14 - 1 cup finely shredded green cabbage
15 - 1 large carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 2 green onions, sliced
18 - 1 small cucumber, julienned
19 - 2 tablespoons toasted sesame seeds
20 - 1/4 cup chopped fresh cilantro
→ Sesame Dressing
21 - 2 tablespoons tahini
22 - 1 tablespoon soy sauce
23 - 1 tablespoon rice vinegar
24 - 1 tablespoon maple syrup or agave
25 - 1 tablespoon toasted sesame oil
26 - 2 teaspoons lime juice
27 - 1 teaspoon freshly grated ginger
28 - 1 to 2 tablespoons water, as needed
# Steps:
01 - Pat tofu cubes dry. Toss with cornstarch, salt, and black pepper until all sides are evenly coated.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 2 to 3 minutes per side until golden brown and crisp. Remove tofu and set aside.
03 - In a small bowl, whisk together soy sauce, maple syrup or agave, chili garlic sauce, rice vinegar, toasted sesame oil, minced garlic, and grated ginger until combined.
04 - Return tofu to the skillet. Pour the chili garlic sauce over and toss to coat. Cook, stirring, for 2 to 3 minutes until sauce thickens and bubbles. Remove from heat.
05 - In a large mixing bowl, combine red cabbage, green cabbage, carrot, red bell pepper, green onions, cucumber, cilantro, and toasted sesame seeds.
06 - In a separate bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup or agave, toasted sesame oil, lime juice, and grated ginger. Add water gradually until the dressing is smooth and pourable.
07 - Pour the sesame dressing over the slaw and toss thoroughly to coat all components evenly.
08 - Divide sesame slaw among plates. Top each serving with crispy chili garlic tofu. Garnish with extra sesame seeds and cilantro if desired.
# Expert Advice:
01 -
- Once you master the tofu's golden crunch, you might find excuses to add it to everything.
- This slaw is a riot of flavors and textures, making every bite different from the last.
02 -
- Once, in my impatience, I under-pressed the tofu and ended up with soggy cubes—pressing is worth every minute.
- I only learned later that tossing the tofu in cornstarch just before frying (not sooner) keeps it crispier for longer.
03 -
- Cut tofu in even cubes for even browning—hasty knife work makes for uneven texture.
- Sesame oil loses its aroma when overheated, so always add it at the end for the fullest flavor.