This ultra crispy Chili Crunch Tofu is pan-fried and tossed in a spicy, umami-packed chili sauce. Serve it as a side dish or over rice for an easy vegetarian meal.
If you’re in search of a simple yet elevated vegetarian dish, this Chili Crunch Tofu is perfect! The sauce is packed with flavor and the tofu is satisfyingly crispy on the outside and tender on the inside.
The chili sauce is easy to make and packs an extra punch thanks to the addition of fresh ginger and garlic. For the tofu, we coated the cubes in cornstarch then pan-fried them until golden. Once that’s done all you have to do is toss the cubes into the sauce then top them with fresh green onions and a sprinkle of sesame seeds.
Enjoy this any way you like, whether that be as an appetizer, a side dish, or a main meal over rice. For a similar recipe, we highly recommend trying our Gochujang Sweet Potatoes!
Ingredient Notes
The full list of ingredients and their quantities is in the recipe card below. Here you’ll find notes on specific ingredients as well as any substitutions.
- Extra-Firm Tofu: The firmer texture holds up better and yields crispier tofu bites.
- Chili Crunch/Crisp: We like Momofuku’s chili crunch, but Fly by Jing’s is also really good. Lao Gan Ma is the original chili crisp, so of course that’s another great option.
- Toasted Sesame Oil: For added flavor.
- Honey: This balances out the spice and adds a touch of sweetness.
- Low-Sodium Soy Sauce: If you use regular soy sauce, you may need to reduce the amount of salt.
- Fine Sea Salt: This adds a bit more saltiness to the sauce without adding too much liquid.
- Fresh Ginger: You can swap it for a smaller amount of ground ginger. Refer to the notes section in the recipe card for the exact amount.
- Green Onions: These give the dish color, freshness, and extra texture.
- Sesame Seeds: Optional, but they add to the final presentation of the dish.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Press the tofu. Wrap the tofu block in paper towels and place on a lipped plate. Place a heavy pan or two (like a cast-iron skillet) on top and let it rest for 30 minutes. This gets rid of any excess water from the tofu.
STEP 2: Make the chili sauce. To a large bowl, add the chili crunch, sesame oil, honey, soy sauce, ginger, garlic, and salt. Stir until well combined.
STEP 3: Coat the tofu. Unwrap the tofu and pat dry. Slice into 1-inch cubes and place in a bowl with the cornstarch. Gently toss until well coated on all sides. Be careful not to break any of the pieces.
STEP 4: Pan-fry the tofu. Heat the oil in a large pan over medium-high heat. Cook the tofu for 5-6 minutes then flip and cook for another 4-5 minutes. Toss for another minute until crispy and golden on all sides.
STEP 5: Toss the tofu in the sauce. Add the hot tofu to the chili sauce and toss to coat. Top with green onions and sesame seeds, and serve immediately for maximum crispiness.
Expert Tip
- Don’t skip the pressing process. Removing excess water from the tofu helps to make it extra crispy when cooking. Too much water can cause it to go soggy.
FAQ
You can make it gluten-free by substituting the soy sauce for coconut aminos or tamari, and make sure you’re using a gluten-free chili crunch/crisp.
If you’re looking to enjoy it as a meal, you can serve it over rice with a side of veggies like broccoli, bok choy, or carrots. You can even pair them with soba or rice noodles.
If you made this Chili Crunch Tofu recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Crispy Chili Crunch Tofu
Ingredients
- 14 oz (397 g) extra-firm tofu drained
- 2 tbsp chili crunch/crisp
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp low-sodium soy sauce
- 2 tbsp fresh ginger minced*
- 2 cloves garlic minced
- ½ tsp fine sea salt
- 3 tbsp cornstarch
- 2 tbsp neutral oil like sunflower oil
- Sliced green onions for serving
- Sesame seeds for serving
Instructions
- Wrap the tofu in paper towels and place on a rimmed plate. Place a heavy pan or two on top of the tofu and let it rest for 30 minutes to remove excess water.
- Meanwhile, add the chili crunch, sesame oil, honey, soy sauce, ginger, garlic, and salt to a large bowl. Stir well to combine.
- Unwrap the tofu and place it on a cutting board. Pat dry with paper towels and slice into 1-inch (2.5 cm) cubes.
- Place the tofu in a large bowl with the cornstarch. Toss gently to coat on all sides. Be careful not to break any of the pieces.
- Heat the oil in a large pan over medium-high heat. Once hot, add the tofu cubes.
- Cook the tofu undisturbed for 5-6 minutes until golden brown on the bottom. Flip each piece and cook for another 4-5 minutes. Toss the tofu around for 1 more minute, reducing the heat as needed until crispy and golden on all sides.
- Add the tofu to the bowl of chili sauce and toss with a spoon to coat on all sides.
- Serve immediately on a serving plate or over rice, noodles, etc. Top with sliced green onions and sesame seeds.
Notes
- Ginger: You can replace the fresh ginger with 2 teaspoons of ground ginger.
- Make it gluten-free by substituting the soy sauce for coconut aminos or tamari. Also, be sure your chili crunch is gluten-free.
Loren says
Really good! My husband approved.
The only thing I did different was replace the honey with sugar cause my honey crystallized.
Would make again!
Fanciful Eats says
Glad you guys enjoyed it! Thanks for the comment, Loren. 🙂
Heather Lynn Roberts says
Just made this tonight. Delicious and so quick.
Fanciful Eats says
Amazing! Thanks for leaving a review, Heather. 🙂
Bee says
This is the second time we’ve tried tofu and are trying to do meatless mondays and this was so good! I went a little too hard on the ginger but other than that, will definitely be adding to the rotation.