Crispy Chili Garlic Tofu (Print Version)
Golden crispy tofu in a chili-garlic glaze, paired with crunchy sesame carrot and cabbage slaw.
# List of Ingredients:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - 1½ tbsp neutral oil (canola or sunflower)
→ Chili Garlic Sauce
04 - 2 tbsp soy sauce (use tamari for gluten-free)
05 - 1½ tbsp maple syrup or agave nectar
06 - 1½ tbsp rice vinegar
07 - 1 tbsp chili garlic sauce, adjusted to taste
08 - 2 cloves garlic, minced
09 - 1 tsp toasted sesame oil
→ Sesame Carrot Crunch Slaw
10 - 2 medium carrots, julienned or shredded
11 - 2 cups (5.3 oz) finely shredded red cabbage
12 - 2 spring onions, thinly sliced
13 - 2 tbsp toasted sesame seeds
14 - 2 tbsp fresh cilantro, chopped
→ Sesame Dressing
15 - 1½ tbsp rice vinegar
16 - 1 tbsp soy sauce
17 - 1 tbsp toasted sesame oil
18 - 1 tsp maple syrup or agave nectar
→ Garnish
19 - Extra sesame seeds
20 - Fresh cilantro leaves
21 - Lime wedges
# Step-by-step Instructions:
01 - Pat the pressed tofu dry thoroughly with paper towels and cut into ¾-inch cubes. Place the cubes in a bowl and gently toss with cornstarch until all sides are evenly coated.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add the coated tofu cubes in a single layer and cook for 8 to 10 minutes, turning occasionally with tongs, until golden brown and crispy on all sides. Transfer to a plate lined with paper towels to drain.
03 - In a small mixing bowl, whisk together the soy sauce, maple syrup, rice vinegar, chili garlic sauce, minced garlic, and toasted sesame oil until smooth and well combined.
04 - Wipe any excess oil from the skillet and return it to medium heat. Pour in the chili garlic sauce and simmer for 1 to 2 minutes until slightly thickened. Add the crispy tofu back to the pan and toss to coat evenly. Continue cooking for 1 to 2 minutes, stirring constantly, until the sauce clings to each piece. Remove from heat.
05 - In a large bowl, combine the julienned carrots, shredded red cabbage, sliced spring onions, toasted sesame seeds, and chopped cilantro. In a separate small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, and maple syrup until emulsified. Pour the dressing over the slaw and toss thoroughly to coat.
06 - Divide the sesame carrot slaw among four plates. Top each portion generously with the chili garlic glazed tofu. Garnish with extra sesame seeds, fresh cilantro leaves, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- That shatteringly crispy tofu exterior gives way to a chewy center soaked in a sticky, spicy glaze that rivals any restaurant version.
- The slaw stays bright and crunchy for days, making it just as good for lunch the next day.
- Everything comes together in about forty minutes with ingredients you probably already have.
02 -
- If the tofu is not pressed thoroughly, it will steam instead of fry and you will end up with rubbery cubes rather than crispy ones.
- Add the sauce off heat if you want to preserve maximum crunch, or cook it on for the full time if you prefer a softer, stickier coating.
03 -
- Freeze and thaw your tofu before pressing for a sponge like texture that absorbs the cornstarch and sauce like nothing else.
- Toast your sesame seeds in a dry pan just before using them because the pre toasted ones from the store lose their fragrance quickly.