Crispy Tofu with Chili-Lime Glaze
Ingredients
- 14 ouncesextra-firm tofu
- 3 tablespoonvegetable oil
- 4 clovegarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 2 tablespoonrice vinegar
- 1 tablespoonhoney
- 1lime
- 2Thai bird's eye chili (or 1/2 teaspoon red pepper flakes)
- 3scallion
- 1 tablespoonsesame seeds
- ·salt and black pepper
Prep
- 01
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
- 02
Juice 1 lime.
- 03
Slice 2 Thai bird's eye chilies in half lengthwise (remove seeds if you prefer less heat); or measure 1/2 teaspoon red pepper flakes.
- 04
Slice 3 scallions on the bias.
Method
- 01
Press the tofu block between paper towels under a heavy weight (a cast-iron skillet works) for 15 minutes to remove excess moisture.
- 02
Cut the pressed tofu into 3/4-inch cubes.
- 03
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add tofu cubes in a single layer and let them sear undisturbed for 3 minutes until golden. Shake the pan and cook another 2 to 3 minutes, tossing occasionally, until crispy on multiple sides. Transfer to a plate.
- 04
In the same skillet, add minced garlic and ginger. Toast for 30 seconds until fragrant.
- 05
Add soy sauce, rice vinegar, honey, and lime juice. Stir in the sliced chilies (or red pepper flakes). Simmer for 1 minute.
- 06
Return the tofu to the skillet and toss gently to coat in the glaze, 1 to 2 minutes, until heated through.
- 07
Transfer to a serving bowl. Top with sliced scallions and sesame seeds. Serve immediately over rice or with steamed vegetables.
Spice Tips
For milder heat, remove the chili seeds before adding or reduce to 1 chili. For serious fire, add another chili or a pinch of cayenne. A drizzle of chili oil at the end amplifies both heat and umami depth.