This Easy Chili Crunch Tofu is a tasty dish that packs a punch! With crispy tofu and a spicy chili oil drizzle, it’s full of flavor and super satisfying.
If you’re like me, you’ll love how quick it is to make! Just toss the tofu in chili oil and bake—it’s a fun way to spice up your weeknight meals!
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu is best for this recipe since it holds its shape well and crisps up nicely. If you’re in a pinch, you can use silken tofu for a different texture, but it won’t be as crispy.
Cornstarch: This ingredient creates that crispy coating on the tofu. Arrowroot powder is a great substitute if you have it on hand. You can also use potato starch if looking for a similar result.
Chili Crisp/Sauce: This brings the heat! If you can’t find chili crisp, you can mix chili oil with some minced garlic and crushed red peppers as a substitute. Adjust the spiciness to your taste!
Maple Syrup/Honey: Both add sweetness to balance out the heat. If needed, a sugar substitute can work in this recipe, though you may need to adjust the amount.
Green Onions: These add a fresh crunch and color! If you don’t have green onions, scallions or chives can be a decent substitute, or omit them entirely.
How Can I Get Crispy Tofu Every Time?
Getting that perfect crispy tofu can be tricky, but with these steps, you’ll nail it! Start by pressing your tofu well. This removes excess moisture, allowing it to crisp up beautifully.
- Cut the tofu into even cubes to ensure they cook at the same rate.
- Toss the cubes in cornstarch until they’re well-coated. This forms a nice crunchy outer layer.
- If frying, make sure your oil is hot before adding the tofu—this creates a perfect sear.
- If baking, spread the tofu evenly on the baking sheet for even cooking, and flip them halfway through for consistent crispiness.
Trust me, following these tips will help you achieve perfectly crispy tofu every time!
Easy Chili Crunch Tofu
Ingredients:
- 14 oz (400g) firm or extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons vegetable oil (for frying or baking)
- 3 tablespoons chili crisp or chili crunch sauce
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup or honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 2 green onions, thinly sliced
- Cooked white rice, for serving
- Toasted sesame seeds, for garnish
- Red chili flakes (optional, for extra heat)
- Fresh cilantro or additional scallions for garnish (optional)
- Optional sauce: creamy drizzle such as a spicy mayo or peanut sauce to serve under or on the side
Time Needed:
This dish takes about 10 minutes of prep time and around 20 minutes to cook. In total, you’re looking at roughly 30 minutes from start to finish! Perfect for a quick dinner after a long day!
Step-by-Step Instructions:
1. Prepare the Tofu
Start by draining your tofu and pressing it to remove any excess moisture. This ensures it will crisp up beautifully! Cut the tofu into bite-sized cubes—aim for even sizes so they’ll cook at the same rate.
2. Coat the Tofu
In a mixing bowl, toss the cubed tofu with cornstarch (or arrowroot powder). Make sure each piece is coated evenly. This coating is key to achieving that lovely crispy texture!
3. Cook the Tofu
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the tofu cubes in a single layer. You might need to do this in batches to avoid crowding. Cook for about 6-8 minutes, turning occasionally until all sides are golden brown and crispy. If you prefer baking, place your coated tofu on a lined baking sheet and bake at 425°F (220°C) for 25-30 minutes, flipping halfway through.
4. Make the Sauce
While the tofu is cooking, whisk together the chili crisp sauce, soy sauce, maple syrup, minced garlic, and grated ginger in a small bowl. This will create a tasty, spicy sauce to elevate your tofu!
5. Combine Tofu and Sauce
Once your tofu is cooked to perfection, reduce the heat to low. Pour the sauce over the crispy tofu in the skillet and toss gently to coat each piece evenly. Cook for an additional 1-2 minutes until everything is warmed through and infused with flavor.
6. Serve It Up!
Serve your delicious chili crunch tofu over a bed of cooked white rice. If you like, drizzle with some creamy sauce on the top for a little extra flavor!
7. Garnish
Top your dish with sliced green onions, toasted sesame seeds, and a sprinkle of red chili flakes for added crunch and heat. Feel free to add fresh cilantro or another sprinkle of scallions for a colorful finish!
8. Enjoy!
Dig in right away! This dish is best enjoyed while everything is hot and fresh. Savor the crunchiness and the bold flavors!
This recipe yields a perfectly crispy, spicy tofu dish that is great for quick meals and easily adjustable for your taste buds!
Frequently Asked Questions (FAQ) for Easy Chili Crunch Tofu
Can I Substitute Different Vegetables in This Recipe?
Absolutely! You can add vegetables like bell peppers, broccoli, or snap peas for added nutrition and color. Just sauté them in the pan after cooking the tofu, then add the sauce to everything together. Adjust cooking times as needed based on the type of vegetable.
How Do I Store Leftovers?
Store any leftover chili crunch tofu in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in a skillet over low heat. You might want to add a splash of water or extra chili sauce to prevent it from drying out!
What If I Can’t Find Chili Crisp?
If chili crisp isn’t available, you can easily make a substitute by mixing chili oil with red pepper flakes and some minced garlic. For a milder option, use just chili oil with soy sauce and a touch of sweetness.
Can I Make This Recipe Vegan?
Yes! This recipe is already vegan-friendly since all the ingredients are plant-based. Just ensure that the chili crisp and any optional sauces you use are also vegan.
