Crispy Chili Garlic Tofu Clusters (Printable Version)
Golden, crispy tofu bites coated in spicy chili garlic sauce—ready in 45 minutes.
# Ingredient List:
→ Tofu Clusters
01 - 14 oz firm tofu, pressed and torn into bite-sized chunks
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 2 tbsp neutral oil (canola or sunflower)
→ Chili Garlic Sauce
06 - 2 tbsp neutral oil
07 - 5 cloves garlic, finely minced
08 - 1–2 red chilies, finely chopped (adjust to heat preference)
09 - 1 tbsp fresh ginger, grated
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp maple syrup or agave
13 - 1 tsp toasted sesame oil
14 - 1 tbsp chili paste (sambal oelek or gochujang)
15 - 1 tbsp water
→ Garnish
16 - 2 spring onions, thinly sliced
17 - 1 tbsp toasted sesame seeds
# How to Make It:
01 - Preheat oven to 425°F or set air fryer to 390°F.
02 - Tear pressed tofu into uneven, bite-sized clusters to create extra texture and crispy edges.
03 - In a mixing bowl, toss tofu clusters with cornstarch, salt, and black pepper until evenly coated on all sides.
04 - Spread seasoned tofu pieces on a lined baking sheet. Drizzle with neutral oil and toss to coat thoroughly.
05 - Bake or air-fry for 20–25 minutes, flipping halfway through, until the tofu is crisp and golden brown on the outside.
06 - Meanwhile, heat 2 tbsp neutral oil in a skillet over medium heat. Add minced garlic, chopped red chilies, and grated ginger. Sauté for 1–2 minutes until fragrant but not browned.
07 - Pour in soy sauce, rice vinegar, maple syrup, toasted sesame oil, chili paste, and water. Stir to combine and simmer for 2–3 minutes until the sauce slightly thickens.
08 - Add baked tofu clusters to the skillet and toss well to coat each piece evenly in the chili garlic sauce.
09 - Transfer to a serving plate. Garnish with thinly sliced spring onions and toasted sesame seeds. Serve immediately while hot.
# Expert Advice:
01 -
- The torn tofu technique gives you restaurant quality crunch with almost zero effort.
- The sauce hits every note: sweet, salty, tangy, and deeply spicy all at once.
- It comes together in under an hour and reheats surprisingly well the next day.
02 -
- Do not walk away from the garlic in the pan because it goes from golden to bitter in seconds.
- Tearing the tofu instead of cutting it was an accident that changed everything about this recipe for me.
03 -
- Double coating with cornstarch, dip, coat again, gives an even more aggressive crunch that holds up to the sauce.
- Get your baking sheet screaming hot in the oven before spreading the tofu on it for a nearly fried result.