Crispy Garlic Chili Tofu Bites (Printable Version)
Golden, crispy tofu cubes glazed in garlic and chili for a spicy, crunchy Asian-inspired snack or starter.
# Ingredient List:
→ Tofu and Marinade
01 - 14 ounces firm tofu, pressed and cut into 3/4-inch cubes
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon cornstarch
→ Crispy Coating
05 - 3 tablespoons cornstarch
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Garlic Chili Sauce
08 - 2 tablespoons neutral oil, such as canola or sunflower
09 - 4 cloves garlic, finely minced
10 - 2 red chilies, thinly sliced or 1 teaspoon chili flakes
11 - 2 tablespoons soy sauce
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon maple syrup or agave syrup
14 - 1 teaspoon toasted sesame oil
→ Garnish
15 - 2 spring onions, thinly sliced
16 - 1 teaspoon sesame seeds
# How to Make It:
01 - Press tofu for at least 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.
02 - In a mixing bowl, combine tofu cubes, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch. Gently toss to coat and marinate for 10 minutes.
03 - In a shallow dish, mix 3 tablespoons cornstarch with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge the marinated tofu cubes in the mixture to coat all sides evenly.
04 - Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Arrange tofu cubes in a single layer and fry for 2 to 3 minutes per side until golden and crisp on all sides. Drain on paper towels.
05 - Add more neutral oil to the skillet if needed. Sauté minced garlic and chilies for 30 seconds until aromatic.
06 - Stir in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, and 1 teaspoon toasted sesame oil. Let the mixture simmer until bubbling.
07 - Return the crispy tofu to the skillet. Toss to evenly coat in the sauce and cook for 1 to 2 minutes until glossy.
08 - Transfer tofu onto a serving plate. Garnish with sliced spring onions and sesame seeds. Serve immediately while hot.
# Expert Advice:
01 -
- The crispy outside hides such a tender, flavorful center, your taste buds will do a little dance before the heat hits.
- This one-pan wonder has saved many a last-minute gathering, winning over even my tofu-averse pals.
02 -
- If you skip pressing the tofu, you’ll end up with steam instead of crunch—trust me, I learned the soggy way.
- The sauce thickens super fast in the hot pan, so keep tossing or you’ll get unevenly coated bites.
03 -
- Don’t crowd the skillet—the cubes need space or they’ll steam and limp out.
- A splash of water in the skillet after frying removes stuck bits while flavoring the sauce.