Chili Crunch Tofu (Print Version)
# Ingredients:
→ Main
01 -
397g (14 oz) tofu, extra-firm, water pressed out
02 -
Neutral oil, 2 tablespoons (try sunflower!)
03 -
Cornstarch, 3 tablespoons
→ Sauce
04 -
1 tablespoon toasted sesame oil
05 -
Minced fresh ginger, 2 tablespoons
06 -
1 tablespoon runny honey
07 -
½ teaspoon fine sea salt
08 -
2 tablespoons chili crisp or chili crunch
09 -
Soy sauce, low sodium, 1 tablespoon
10 -
Garlic cloves, minced, 2
→ Garnish
11 -
Sesame seeds
12 -
Chopped green onion
# Instructions:
01 -
Cover the tofu block with paper towels, set it on a plate, and stack something heavy on it to press. Let it sit for 30 minutes to get rid of the moisture.
02 -
Stir together chili crisp, soy sauce, honey, garlic, ginger, sesame oil, and salt in a big mixing bowl.
03 -
After drying the tofu thoroughly, cut it into chunks (1-inch cubes). Lightly toss the pieces to coat them all over with cornstarch.
04 -
Heat your oil in a pan over medium-high. Place tofu into the pan without touching it for 5-6 minutes so it turns golden. Flip and cook for 4-5 more minutes. Toss it for around 1 minute to get every part crispy.
05 -
Throw the fried tofu pieces into the sauce and softly mix until all pieces are coated evenly. Sprinkle green onion and sesame seeds on top and serve right away.
# Notes:
01 -
Don’t have fresh ginger? Swap it with 2 teaspoons of powdered ginger.
02 -
For a gluten-free option, use tamari or coconut aminos instead of soy sauce.