Crispy Chili Garlic Tofu (Print Version)
Crispy golden tofu in spicy chili garlic sauce with a refreshing sesame snap pea salad on the side.
# List of Ingredients:
→ Tofu & Marinade
01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon sesame oil
→ Chili Garlic Sauce
05 - 2 tablespoons neutral oil, such as vegetable or canola
06 - 4 garlic cloves, finely minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons chili paste, such as sambal oelek or gochujang
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon maple syrup or agave nectar
12 - 1 teaspoon toasted sesame oil
→ Sesame Snap Pea Crunch
13 - 7 oz sugar snap peas, trimmed and sliced on the bias
14 - 1 small red bell pepper, thinly sliced
15 - 2 spring onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon sesame oil
19 - ½ teaspoon kosher salt
→ Garnishes
20 - 2 tablespoons fresh cilantro, chopped
21 - 1 tablespoon toasted sesame seeds
22 - Lime wedges for serving
# Step-by-step Instructions:
01 - Place the cubed tofu in a shallow bowl and drizzle with soy sauce. Toss gently to coat all sides and let it rest for 10 minutes to absorb the flavor. Sprinkle cornstarch evenly over the tofu and toss until each piece is thoroughly coated with a light, even layer.
02 - Heat sesame oil in a large nonstick skillet over medium-high heat. Arrange the tofu cubes in a single layer without overcrowding. Cook for 3 to 4 minutes per side until deeply golden and crisp on all edges. Transfer to a plate and set aside.
03 - In the same skillet, warm neutral oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant and softened. Stir in chili paste, soy sauce, rice vinegar, maple syrup, and toasted sesame oil. Simmer the mixture for 2 to 3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
04 - Return the crispy tofu to the skillet and toss gently to envelop each piece in the sauce. Cook together for 1 additional minute so the glaze adheres and caramelizes on the surface. Remove from heat.
05 - In a mixing bowl, combine the sliced snap peas, red bell pepper, spring onions, toasted sesame seeds, rice vinegar, sesame oil, and salt. Toss vigorously until the vegetables are evenly dressed and the sesame seeds are well distributed.
06 - Mound the sesame snap pea crunch onto plates or a serving platter. Arrange the glazed tofu over the top and finish with chopped cilantro, an extra sprinkle of toasted sesame seeds, and a squeeze of fresh lime juice from the wedges.
# Expert Advice:
01 -
- That shatteringly crispy tofu exterior gives way to a chewy center soaked in a sticky, fiery sauce that hits every flavor note you crave.
- The snap pea salad on the side is so bright and crunchy it practically resets your palate between bites, keeping you reaching for more.
02 -
- Wet tofu is the enemy of crispiness, so press it between clean towels under a heavy skillet for at least fifteen minutes before cubing.
- Overcrowding the pan drops the oil temperature and steams the tofu instead of frying it, so cook in two batches if needed.
03 -
- Freeze your tofu before making this recipe, then thaw and press it for a sponge like texture that absorbs marinade and crisps up dramatically.
- Add a pinch of baking powder to the cornstarch coating for an extra bubbly, crunchy crust that rivals any restaurant version.