Chili Crunch Crispy Tofu (Print Version)
# Ingredients:
→ Main
01 -
397g (14 oz) tofu, extra firm, water pressed out
02 -
Neutral oil, like sunflower, 2 tablespoons
03 -
Cornstarch, 3 tablespoons
→ Sauce
04 -
1 tbsp sesame oil, toasted
05 -
1 tbsp honey
06 -
Minced garlic cloves, 2 pieces
07 -
Sea salt, ½ tsp
08 -
2 tbsp chili crisp or chili crunch
09 -
Soy sauce, low-sodium, 1 tablespoon
10 -
Fresh ginger, minced, 2 tablespoons
→ Garnish
11 -
Green onions, cut into thin slices
12 -
Sesame seeds
# Instructions:
01 -
Take tofu, wrap it in paper towels, and put something heavy like pans on top. Let it sit for about a half hour to press out all the water.
02 -
Grab a big bowl and stir together the chili crunch, honey, sesame oil, soy sauce, ginger, garlic, and salt.
03 -
Cut tofu into little cubes, about 1 inch each. Dry them with a paper towel, then toss them lightly in cornstarch so they’re covered nicely.
04 -
Set a pan over medium-high heat and pour in oil. Let tofu cook on one side, without touching, for 5 minutes or so until browned. Flip the cubes and cook another 4 minutes. Mix them around at the end for about a minute until crispy.
05 -
Add your crispy tofu to the sauce and gently toss it until coated. Serve right away, with sesame seeds and green onions sprinkled on top.
# Notes:
01 -
For ground ginger, use 2 teaspoons if fresh ginger isn’t handy.
02 -
Swap soy sauce for coconut aminos or tamari to keep it gluten-free.