Description
This Chili Crunch Tofu recipe is a delicious and flavorful vegan dish that features crispy tofu coated in a spicy and tangy chili sauce. It’s quick and easy to make, perfect for a weeknight dinner.
Ingredients
Scale
Ingredients for Chili Crunch Tofu:
- 14 ounces extra-firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons chili crisp or chili crunch oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Steamed rice and lime wedges for serving
Instructions
- Cut and Coat Tofu: Cut the pressed tofu into 1-inch cubes. Toss tofu with cornstarch, salt, and black pepper.
- Crisp Tofu: Heat vegetable oil in a skillet, cook tofu until golden and crispy.
- Prepare Sauce: Mix chili crisp, soy sauce, rice vinegar, and honey/maple syrup.
- Toss and Heat: Pour sauce over tofu, cook briefly until heated through.
- Finish and Serve: Top with green onions, sesame seeds. Serve hot with rice and lime wedges.
Notes
- For extra crispiness, consider baking or air-frying the tofu.
- Adjust the spiciness by varying the amount of chili crisp used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 0mg
