This recipe was SO good. Really really hard to find good dishes that substitute well for meat. The sauce really does take it to a whole different level! Used Chipotle aioli instead of yum yum. Delish!
Told you, the end! Happy day! You’re scarfing down spicy, crispy, rockstar-level tofu with very little effort or thought into the whole thing, which is what the SOS series is all about.
You can prep the tofu in any fashion you prefer, but trust me, you’ll want to use the cornstarch method for baking are the steps as outlined in our tofu post. It never fails to be miraculously crispy, golden, and the perfect canvas for your favorite sauce.
Ingredients:
- 1 block of extra-firm tofu (about 14 oz)
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil (for frying)
- 2-3 tbsp chili crunch (store-bought or homemade)
- 1 tbsp vegetable oil (for frying)
- 3-4 cloves garlic (minced)
- 1 tsp ginger (minced)
- 1 tbsp green onions (chopped)
- Salt and pepper to taste
- Optional toppings: sesame seeds, extra green onions, cilantro
Instructions:
Step 1:
Prepare the Tofu
- Drain and press the tofu – drain the tofu and press out as much moisture as possible; you can place it between clean kitchen towels and under a weight, for about 20 minutes.
- Cut the tofu into 1-inch cubes or bite-sized pieces, whichever is most convenient after pressing the tofu.
- In a bowl, dredge the cubes of tofu through cornstarch with salt and pepper. The cornstarch will help the coating become crispy when fried.
Step 2:
Fry the Tofu
- Heat oil- Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat.
- Fry the tofu: When the oil is warm, put the tofu cubes in a single layer.
- Fry the cubes on each side until it turns golden brown and crispy, 3-4 minutes. Remove it from the pan and keep aside.
Step 3:
Prepare the sauce
- Saute garlic and ginger – Add a little sesame oil in the same pan. Add the minced garlic and ginger and sauté for 30 seconds until fragrant.
- Add soy sauce and vinegar-Add soy sauce and rice vinegar. Stir them up and let it simmer for about a minute.
- Add chili crunch – Toss in your chili crunch. You can add in as much chili crunch as you like, depending on whether you prefer a milder or spicier dish. It would give the dish that distinctive crunch and heat.
Step 4:
Mix and Serve
- Add the tofu back into the skillet – Throw the crispy tofu into the pan, and place each piece of tofu well-coated with sauce.
- Garnish and serve – Garnish with chopped green onions, sesame seeds, and coriander if liked. Serve the Chili Crunch Tofu over steamed rice or noodles, or as a tasty snack to be devoured.
Tips for Making the Best Chili Crunch Tofu:
- Squeeze the excess water from the tofu: This will make it crispy when you fry it and not soggy.
- Use extra-firm tofu: That will hold together so much better and will crisp up so well when fried.
- Adjust according to your taste: the spice level is extreme, so you may want to just control how much you eat or add some extra soy sauce and/or vinegar to dilute it a bit for less heat.
- Try some different brands of chili crunch: Do not want to make your own? There are plenty of pre-made varieties available in stores. Every brand has its own flavor, so be sure to try a few different brands to find one you like.
Chili Crunch Tofu Variations:
- As such, add your vegetables: bell peppers, broccoli, snap peas, or any of your choices to be sautéed together with tofu and sauce, making the dish more nutritious.
- Make it gluten-free: This is a very easy procedure; you would use tamari or any other alternative of gluten-free soy sauce to have a gluten-free version of the recipe.
- This can be done by air-frying the tofu cubes. Air-fry the tofu cubes at 190°C or 375°F for about 15 to 20 minutes and toss in the middle until crispy.
Here’s why you’ll fall in love with Chile Crunch Tofu:
- Crunchiness: When that cornstarch mixed with frying adheres to the surface of this particular tofu, crunchiness becomes irresistible.
- Bold flavors: The ultimate combination of spiciness, umami, and tanginess can be found in the chili crunch sauce.
- Super flexible to customize: Whether you like more spice, more sweetness, or even a little more vegetables, this recipe is super adaptable.
- Quick and easy: This recipe takes less than 30 minutes to make, making it an excellent weeknight dinner.
FAQ:
How do I use soft tofu in this recipe?
Overall, you would need to use extra-firm tofu to make Chili Crunch Tofu. Soft tofu would crumble and not crisp well.
Can I bake the tofu rather than frying?
Sure thing. Bake it in the oven at 400°F (200°C) for 25-30 minutes, or fry until golden and crispy, flipping halfway through.
What is chili crunch?
Chili crunch is a condiment made with fried chili flakes, crushed garlic, and other spice mixes added into oil. It adds the heat and crunchy texture to food.
Is this can be frozen after cooking.?
Yes. The remaining Chili Crunch Tofu can be stored in the refrigerator for up to 3 days in an airtight container. It will retain its crunchiness if reheated in a skillet or in an air fryer.
How to prepare chili crunch?
At the same time, it is as simple as tossing flakes of chili, garlic, shallots, and spices in oil, letting them cool, and putting them in a jar for later use.
CONCLUSION:
It is tastefully spicy and crispy – a dish you’ll come back to repeatedly. The somewhat strong flavors with a very simple preparation make it perfect for any day of the week.
Whether you serve it with rice, noodles, or just on its own, the crunch and spicy kick will leave you wanting more. Try this recipe today and bring that little extra heat and texture to the table!