Crispy Tofu with Chili-Garlic Sauce
Ingredients
- 1 block (14 oz)firm tofu (pressed)
- 3 tablespooncornstarch
- 3 tablespoonneutral oil (for frying)
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- ½ teaspoonchili flakes
- 1 tablespoonsriracha or chili paste
- 2scallion
- 1 teaspoonsesame seeds
Prep
- 01
Press tofu: wrap the block in paper towels or a clean kitchen towel, place on a plate, set another plate on top, and weigh it down with a can or heavy book for 15–20 minutes to squeeze out excess water.
- 02
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
- 03
Slice 2 scallions into thin rounds.
Method
- 01
Pat the pressed tofu dry with paper towels. Cut into 3/4-inch cubes. Toss gently in a bowl with 3 tablespoons cornstarch, coating evenly.
- 02
Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering. Working in batches, add tofu cubes without crowding. Let them sit for 2 minutes per side until golden and crispy. Transfer to a plate.
- 03
Pour off all but 1 tablespoon oil from the pan. Add minced garlic and ginger; cook for 30 seconds until fragrant.
- 04
Stir in 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1/2 teaspoon chili flakes, and 1 tablespoon sriracha. Simmer for 1 minute until the sauce thickens slightly.
- 05
Return tofu to the pan and toss to coat in sauce. Cook for 1–2 minutes until heated through.
- 06
Transfer to a serving dish. Top with sliced scallions and sesame seeds. Serve hot over rice or noodles.
Spice Tips
For gentler heat, reduce chili flakes to 1/4 teaspoon and sriracha to 1 teaspoon. For serious kick, add 1/4 teaspoon cayenne pepper or increase sriracha to 2 tablespoons. A squeeze of lime juice at the end brightens the spice.
Pressing tofu is key to crispiness—don't skip it. If you can't find sriracha, use another chili paste or hot sauce. Leftovers keep in the fridge for 2 days and reheat well in a 350°F oven.