Crispy Chili Crunch Tofu
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.
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.
Nutrition
Calories: 246kcal | Carbohydrates: 16g | Protein: 8g | Fat: 18g | Sodium: 559mg | Fiber: 0.3g | Sugar: 7g
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