Crispy Chili Maple Tofu Clusters (Printable Version)
Crispy tofu clusters in a sticky chili-maple glaze, a savory-sweet vegan snack or salad topping, ready in 45 minutes.
# Ingredient List:
→ Tofu
01 - 14 oz extra-firm tofu
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp olive oil
→ Chili Maple Glaze
05 - 3 tbsp pure maple syrup
06 - 2 tbsp sriracha or chili garlic sauce
07 - 1 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 1 small garlic clove, minced
11 - 1 tsp cornstarch mixed with 2 tsp water
→ Garnish
12 - 1 tbsp sesame seeds
13 - 2 green onions, thinly sliced
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Press tofu for at least 10 minutes to remove excess moisture. Tear tofu into bite-sized clusters for a rustic texture.
03 - In a bowl, toss tofu clusters with soy sauce. Add cornstarch and toss to coat evenly. Drizzle with olive oil and gently toss again.
04 - Spread tofu on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
05 - While tofu bakes, combine maple syrup, sriracha, soy sauce, rice vinegar, sesame oil, and garlic in a small saucepan over medium heat. Bring to a simmer.
06 - Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the glaze thickens. Remove from heat.
07 - Toss baked tofu clusters in the warm chili maple glaze until well coated.
08 - Transfer to a serving plate and garnish with sesame seeds and green onions. Serve immediately.
# Expert Advice:
01 -
- The torn tofu creates irregular nooks and crannies that get impossibly crispy while holding onto every drop of that glossy glaze.
- It hits that magical sweet and spicy balance that makes you keep reaching for more, even when you tell yourself you are done.
- Everything bakes on one sheet and the glaze comes together in five minutes while the tofu is in the oven.
02 -
- Do not skip pressing the tofu because excess moisture is the enemy of crispiness and even ten minutes makes a real difference.
- Toss the tofu in the glaze right before serving because if it sits too long the coating softens and you lose that satisfying crunch.
03 -
- Tearing the tofu by hand instead of cutting it creates those irregular ragged edges that crisp up dramatically in the oven, which is the single best thing you can do for texture.
- Use gluten free tamari in place of soy sauce and double check your sriracha label if you are cooking for someone with gluten sensitivity because many brands contain hidden wheat.