Crispy Chili Sesame Tofu (Print Version)
Crispy golden tofu with spicy chili-sesame glaze over fresh ginger cabbage slaw.
# List of Ingredients:
→ For the Crispy Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp salt
04 - 2 tbsp neutral oil (canola or grapeseed)
→ For the Chili Sesame Glaze
05 - 2 tbsp soy sauce or tamari
06 - 1½ tbsp maple syrup or agave
07 - 1 tbsp toasted sesame oil
08 - 1 tbsp chili garlic sauce (sambal oelek)
09 - 1 tbsp rice vinegar
10 - 1 tsp grated fresh garlic
11 - 1 tsp grated fresh ginger
12 - 1 tsp cornstarch mixed with 1 tbsp water
→ For the Ginger Cabbage Slaw
13 - 3 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 cup shredded carrots
16 - 3 spring onions, thinly sliced
17 - 2 tbsp chopped fresh cilantro
18 - 2 tbsp toasted sesame seeds
→ For the Slaw Dressing
19 - 2 tbsp rice vinegar
20 - 1 tbsp soy sauce or tamari
21 - 1 tbsp toasted sesame oil
22 - 1 tbsp lime juice
23 - 1½ tsp maple syrup or agave
24 - 1½ tsp freshly grated ginger
# Step-by-step Instructions:
01 - Pat the tofu cubes thoroughly dry with paper towels. Toss with cornstarch and salt in a bowl until evenly coated. Heat neutral oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until all sides are golden brown and crispy (10-12 minutes). Transfer to a plate and set aside.
02 - In a small bowl, whisk together soy sauce, maple syrup, toasted sesame oil, chili garlic sauce, rice vinegar, grated garlic, and grated ginger. Pour the mixture into the same skillet over medium heat. Stir in the cornstarch-water slurry and cook, stirring constantly, until the sauce thickens (about 1 minute). Return the crispy tofu to the pan and gently toss to coat evenly in the glaze. Remove from heat.
03 - In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, shredded carrots, sliced spring onions, chopped cilantro, and toasted sesame seeds. Toss gently to mix the vegetables evenly.
04 - In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, lime juice, maple syrup, and grated ginger until fully combined. Pour the dressing over the slaw mixture and toss well to ensure all vegetables are evenly coated.
05 - Divide the dressed slaw among 4 serving plates. Top each portion with crispy chili sesame tofu. Garnish with additional toasted sesame seeds and fresh cilantro if desired. Serve immediately while tofu remains crispy.
# Expert Advice:
01 -
- The contrast between hot crispy tofu and cool crunchy slaw is absolutely addictive
- You get that takeout flavor without the greasy aftermath or delivery wait
02 -
- Crowding the pan while frying tofu will make it steam instead of crisp, so work in batches if needed
- The glaze thickens quickly once you add the cornstarch slurry, so have your tofu ready to toss immediately
03 -
- Use a splatter guard when frying the tofu unless you enjoy cleaning oil spots off your stovetop
- Prep all ingredients before you start cooking because the glaze comes together fast once the heat is on