Ingredients
For the Tofu:
- 1 block firm or extra-firm tofu (pressed for at least 20 minutes) π§±
- 2 tbsp cornstarch or arrowroot powder π½
- 1 tbsp vegetable oil π’οΈ
- Salt and pepper to taste π§
For the Chili Crunch Sauce:
- 2 tbsp chili crisp or chili oil with crunch bits πΆοΈ
- 1 tbsp soy sauce or tamari π₯£
- 1 tbsp maple syrup or honey π―
- 1 tbsp rice vinegar π
- 1 clove garlic, minced π§
- 1 tsp sesame oil π₯
Garnish:
- Toasted sesame seeds π±
- Green onions, chopped π§
- Steamed rice or noodles for serving π
Instructions
Cut pressed tofu into bite-sized cubes. Toss in a bowl with cornstarch, salt, and pepper until evenly coated.
Heat oil in a non-stick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side, turning until golden and crispy all around. Remove from pan and set aside.
In a small bowl, whisk together chili crisp, soy sauce, maple syrup, rice vinegar, garlic, and sesame oil.
Return tofu to the skillet, pour the sauce over it, and stir to coat. Cook for another 2-3 minutes until the sauce thickens slightly and clings to the tofu.
Serve over steamed rice or noodles, topped with sesame seeds and green onions. Optional: extra chili crisp for added heat π₯.
Notes
Flavor Variations π§βπ³π¨
- Sweeter Sauce: Add more maple syrup for a sticky-sweet glaze.
- Extra Heat: Mix in sriracha or gochujang for spicy lovers.
- Crunchy Boost: Top with crushed peanuts or crispy shallots for texture explosion.