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Crunchy bits of tofu fried to perfection and coated with spicy, garlicky sauce make an amazing dish that turns plain tofu into something you'll crave. Every chunk has that wonderful crunch on the outside with soft insides, while the sauce mixes sweet, hot, and savory tastes that'll keep your fork coming back.
I've tried so many ways to cook tofu, and I finally figured out that getting the water out and using cornstarch makes it incredibly crispy. Adding that spicy chili sauce turns this simple ingredient into something special that even meat lovers ask for again and again.
Key Components
- Extra-firm tofu: Go for organic brands if you can for better taste and texture
- Chili crunch: Pick one with visible crunchy pieces and separated oil
- Fresh ginger: Gives a bright kick that you just can't get from dried stuff
- Toasted sesame oil: Brings a deep, nutty flavor to the mix
- Cornstarch: The secret to getting that amazing crunch
Step-by-Step Guide
- 1. Get the Water Out
- Wrap your tofu block in clean paper towels and set on a plate with edges. Put something heavy on top - a cast iron pan works great. Let it sit for 30 minutes to release moisture.
- 2. Mix Up Your Sauce
- As your tofu drains, mix chili crunch, honey, and flavor boosters in a bowl. The sauce should be thick enough to stick to a spoon but still pour easily. Give it a taste and tweak as needed.
- 3. Cut and Coat
- Slice pressed tofu into 1-inch squares so they'll cook evenly. Gently toss with cornstarch until covered all over, being careful not to break the pieces.
- 4. Fry Them Right
- Heat your oil until it's shimmery before adding tofu. Let each side get golden brown before flipping, and don't move them around too much.
- 5. Sauce It Up
- Toss the hot tofu right into your sauce and mix gently. Sprinkle with fresh green onions and sesame seeds just before you dig in.
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After cooking tofu for years, I've learned that taking your time with pressing out the water really matters. Those extra minutes make all the difference between mushy and super crispy results. My veggie-loving friends tell me this cooking method reminds them of their favorite takeout spots.
Watching Your Heat
Keep your stove at medium-high the whole time you're cooking. When you drop in the tofu, it should make a gentle sizzling sound - if it's quiet, your pan isn't hot enough; if it's popping like crazy, turn down the heat a bit.
Keeping Leftovers
While it's best fresh from the pan, you can keep leftovers in a sealed container for up to three days. Heat it back up in a hot pan to bring back some of the crunch, adding a little oil if needed.
What to Serve With It
Make it a full meal by putting it on top of jasmine rice with some steamed veggies on the side. For extra crunch, throw on some crushed peanuts or cashews right before eating.
Customizing Your Dish
You can change how spicy it is by using more or less chili crunch. Try adding veggies like bell peppers or snap peas to make a complete one-pan dinner.
What began as me trying to copy restaurant tofu has turned into one of my go-to recipes. The mix of crunchy texture and bold, spicy flavors shows that tofu doesn't have to be boring or bland. Whether you don't eat meat or just want to add more plant-based meals to your week, this dish will hit the spot with every bite.
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Frequently Asked Questions
- → Why should I press the tofu?
- Squishing out extra liquid gets the tofu crispier when you cook it, and lets it soak up the sauce better.
- → What's chili crunch?
- It’s a tasty blend of crispy chili oil, garlic, and spices—brands like Lao Gan Ma or Fly By Jing are popular.
- → How can I make this vegan?
- Just replace the honey with maple syrup or agave. Super simple!
- → What tofu works best?
- Extra-firm tofu is your best bet—it keeps its shape and crisps up beautifully.
- → Can I prep this in advance?
- It’s best fresh, but leftovers can be reheated in a frying pan or air fryer for a bit of crunch again.