Crispy Chili Garlic Tofu (Printable Version)

Golden crunchy tofu in spicy chili-garlic sauce, ready in 35 minutes for weeknight dinners or gatherings.

# Ingredient List:

→ Tofu

01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - 2 tbsp neutral oil (sunflower or canola)

→ Chili Garlic Sauce

06 - 2 tbsp neutral oil
07 - 4 garlic cloves, finely minced
08 - 1-2 red chilies, finely chopped
09 - 1 tbsp ginger, finely minced
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp maple syrup or agave nectar
13 - 1 tsp toasted sesame oil
14 - 1 tsp cornstarch mixed with 2 tbsp water

→ Garnish

15 - 2 tbsp sliced green onions
16 - 1 tsp toasted sesame seeds

# How to Make It:

01 - Press tofu for at least 10 minutes to remove excess moisture. Cut into ¾ inch cubes.
02 - In a bowl, toss tofu cubes with cornstarch, salt, and pepper until evenly coated.
03 - Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry for 3-4 minutes per side until golden and crispy. Transfer to a plate lined with paper towels.
04 - In the same skillet, add 2 tbsp oil. Sauté garlic, red chilies, and ginger for 1-2 minutes until aromatic.
05 - Stir in soy sauce, rice vinegar, maple syrup, and sesame oil. Bring to a simmer.
06 - Add cornstarch slurry and cook, stirring, until sauce thickens, about 1 minute.
07 - Return crispy tofu to skillet and toss gently to coat with sauce. Transfer to serving platter. Garnish with sliced green onions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The tofu gets impossibly crispy while staying tender inside, like little flavor pillows
  • The sauce hits every craving: spicy, tangy, slightly sweet, and deeply savory
  • It comes together faster than delivery, but tastes restaurant-quality special
  • Even tofu skeptics ask for seconds, and sometimes thirds
02 -
  • Don't overcrowd your pan when frying tofu—if the pieces are touching, they'll steam instead of crisp. Work in batches if you need to, and don't worry, they reheat beautifully.
  • The sauce keeps thickening as it cools, so remove it from heat when it looks slightly thinner than you want. This is the difference between perfectly coated and gloopy.
  • Patience with the tofu press is everything. I've tried rushing this step, and the difference between 5 minutes and 15 minutes of pressing is the difference between good and absolutely transcendent.
03 -
  • A splatter screen is your best friend when frying tofu—those oil pops are no joke, and cleanup is so much easier
  • Keep a small bowl of water beside your cutting board to dip your knife in after chopping chilies—it washes away the heat and keeps you from accidentally rubbing pepper juice in your eyes later
  • If you're serving this for a party, fry the tofu ahead and keep it warm in a low oven. Make the sauce just before serving and toss everything together at the last minute for maximum crunch

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