Description

This Chili Crunch Tofu recipe offers a deliciously crispy and flavorful plant-based meal perfect for a quick lunch or dinner. Marinated tofu is coated with cornstarch and pan-fried to golden perfection, then tossed in a spicy, tangy chili crisp sauce and served over fluffy steamed rice. Topped with fresh green onions, this dish combines textures and bold flavors for a satisfying and easy-to-make vegan entrée.

Ingredients

Scale

Tofu and Marinade

1 block extra firm tofu
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon olive oil
A pinch of salt

Sauce

1/4 cup Yum Yum sauce
1 tablespoon chili crisp
1 tablespoon honey (optional)

Other

1 1/2 cups rice, uncooked
1/4 cup green onions for topping

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Instructions

Prepare the Rice: Rinse the uncooked rice under cold water until the water runs clear. Cook the 1 1/2 cups of rice according to the package instructions, typically simmering in water until soft and fluffy.
Press the Tofu: Remove the tofu from its package and drain excess water. Press the tofu using a tofu press or by wrapping it in a clean towel and placing a weight on top for 15-20 minutes to remove excess moisture.
Marinate the Tofu: Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu with the soy sauce, a pinch of salt, and then coat evenly with cornstarch to help achieve a crispy texture when cooking.
Cook the Tofu: Heat the olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side or until golden and crispy.
Prepare the Chili Sauce: In a small bowl, mix together the Yum Yum sauce, chili crisp, and honey (if using) until well combined.
Toss Tofu in Sauce: Once tofu is crispy, reduce the heat to low and pour the chili sauce over the tofu. Gently toss to ensure all tofu pieces are coated thoroughly with the sauce and heated through for 1-2 minutes.
Serve: Serve the chili crunch tofu over the cooked rice, garnished with fresh chopped green onions for a bright and fresh finish.

Notes

For extra crispiness, you can double coat the tofu by dipping it in soy sauce again before a second layer of cornstarch.
The honey is optional and can be omitted or substituted with maple syrup for a vegan version.
Yum Yum sauce can be found in most Asian grocery stores or substituted with a homemade or store-bought spicy mayo for similar flavor.
Ensure tofu is well pressed to prevent it from becoming soggy during cooking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Asian