Ingredients

For the Tofu:

1 block firm or extra-firm tofu (pressed for at least 20 minutes) 🧱
2 tbsp cornstarch or arrowroot powder 🌽
1 tbsp vegetable oil 🛢️
Salt and pepper to taste 🧂

For the Chili Crunch Sauce:

2 tbsp chili crisp or chili oil with crunch bits 🌶️
1 tbsp soy sauce or tamari 🥣
1 tbsp maple syrup or honey 🍯
1 tbsp rice vinegar 🍚
1 clove garlic, minced 🧄
1 tsp sesame oil 🥄

Garnish:

Toasted sesame seeds 🌱
Green onions, chopped 🧅
Steamed rice or noodles for serving 🍚

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Instructions

How to Make It 🔪🔥 1. Prep the Tofu

Cut pressed tofu into bite-sized cubes. Toss in a bowl with cornstarch, salt, and pepper until evenly coated.

2. Crisp the Tofu

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.

3. Make the Sauce

In a small bowl, whisk together chili crisp, soy sauce, maple syrup, rice vinegar, garlic, and sesame oil.

4. Toss It All Together

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.

5. Serve & Garnish

Serve over steamed rice or noodles, topped with sesame seeds and green onions. Optional: extra chili crisp for added heat 🔥.

Notes

Flavor Variations 🧑‍🍳🎨

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.

Author: niold.com