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Crunchy bits of seared tofu dripping with fiery, aromatic chili sauce make a mouthwatering dish that turns plain tofu into an addictive feast. Every chunk gives you that wonderful crunch before melting to a soft middle, while the sauce mixes sweet, hot, and savory notes that'll have you reaching for seconds.
I've tried so many ways to cook tofu, and I finally found that good pressing and a cornstarch coating make the crunchiest results. Adding that chili crunch sauce turns this from basic tofu into something special that even meat-lovers ask for again and again.
Key Ingredients
- Extra-firm tofu: Go for good quality organic stuff for better texture and taste
- Chili crunch: Pick ones with visible crunchy bits and separated oil
- Fresh ginger: Brings a sharp, lively kick you can't get from powder
- Toasted sesame oil: Gives a deep, nutty flavor to the sauce
- Cornstarch: Makes that all-important crunchy outer layer
Instructions
- 1. Get the Water Out
- Start by wrapping your tofu in fresh paper towels, setting it on a plate with edges. Put something heavy on top - a cast iron pan works great. Let it sit for 30 minutes to squeeze out moisture.
- 2. Mix Up the Sauce
- While your tofu's pressing, stir together chili crunch, honey, and flavor boosters in a bowl. You want the sauce thick enough to stick to a spoon but still pourable. Give it a taste and tweak if needed.
- 3. Cut and Coat Your Tofu
- Slice pressed tofu into 1-inch squares for even cooking. Mix carefully with cornstarch until all pieces are fully covered, being gentle so they don't break apart.
- 4. Nail the Cooking
- Get your oil hot and shimmery before adding tofu. Let each side turn golden brown before flipping, and don't fiddle with them too much while cooking.
- 5. Sauce It Up
- Toss the hot tofu straight into your sauce and gently mix to coat everything. Sprinkle with fresh green onions and sesame seeds right before you serve it.
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I've spent years cooking tofu and learned that taking your time during pressing really matters. Those extra minutes getting rid of water make all the difference between soggy and super crunchy results. My veggie friends tell me this way of cooking reminds them of their top restaurant picks.
Mastering Heat Control
Keep your pan at medium-high throughout the cooking. Your tofu should make a gentle sizzle when it hits the pan - if it's quiet, your pan isn't hot enough; if it's splashing oil everywhere, turn it down a bit.
Keeping Leftovers
While it's best eaten fresh, you can keep leftovers in a sealed container for up to three days. Warm up in a hot pan to bring back some crunch, with a tiny bit of oil if needed.
What to Serve With It
Make this a full meal by putting it over jasmine rice with some steamed veggies. For extra crunch, throw on some crushed peanuts or cashews just before eating.
Tweaking It
Feel free to change the spice level by using more or less chili crunch. You can throw in extra veggies like bell peppers or snap peas to make a complete one-pan dinner.
What began as me trying to copy restaurant tofu has become one of my go-to recipes. The mix of crunchy texture and bold, spicy sauce shows that tofu doesn't have to be plain or boring. Whether you don't eat meat or just want more plant-based meals in your life, this dish hits the spot with every bite.
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Frequently Asked Questions
- → Why is pressing tofu important?
- It gets rid of extra water so the tofu crisps better and soaks up the sauce more.
- → What exactly is chili crunch?
- It’s a spicy topping made with chili oil, crunchy garlic, and a mix of seasonings. Brands like Lao Gan Ma and Fly By Jing are popular options.
- → Is this recipe vegan-friendly?
- It can be! Replace honey with a plant-based sweetener like maple syrup or agave.
- → Which tofu should I choose?
- Extra-firm is best because it holds up while cooking and gets super crispy.
- → Can this be prepped ahead of time?
- The tofu stays crunchiest when fresh but reheat leftovers in a pan or air fryer for some crispiness back.