Crispy Chili Garlic Tofu (Printable Version)
Crispy tofu in chili garlic sauce with sesame snap peas — a bold, plant-based Asian-inspired dinner.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 2 tbsp vegetable oil
→ Chili Garlic Sauce
05 - 2 tbsp soy sauce
06 - 1 tbsp chili garlic sauce (such as sambal oelek)
07 - 1 tbsp maple syrup or agave nectar
08 - 1 tbsp rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1 tsp toasted sesame oil
→ Sesame Snap Pea Crunch
12 - 8 oz snap peas, trimmed
13 - 1 tbsp sesame oil
14 - 1 tbsp sesame seeds
15 - 1/2 tsp flaky sea salt
16 - 2 scallions, thinly sliced
→ Garnish
17 - 2 tbsp fresh cilantro, chopped
18 - 1 tsp toasted sesame seeds
19 - Lime wedges (optional)
# How To Make:
01 - Cut the pressed tofu into 1-inch cubes. Gently toss with cornstarch and salt until evenly coated on all sides.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside.
03 - In a small bowl, whisk together the soy sauce, chili garlic sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and toasted sesame oil until well combined. Set aside.
04 - In the same skillet, heat sesame oil over medium-high heat. Add the trimmed snap peas and stir-fry for 2 to 3 minutes until bright green and just tender. Sprinkle with sesame seeds and flaky sea salt. Add the sliced scallions, toss, and cook for 1 more minute. Transfer to a serving platter.
05 - Reduce heat to medium. Pour the chili garlic sauce into the empty skillet and let it bubble for about 30 seconds. Return the crispy tofu to the pan and toss to coat evenly. Cook for 1 to 2 minutes until the sauce thickens and forms a glossy glaze over the tofu.
06 - Arrange the glazed tofu over the sesame snap pea mixture. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast of crispy glazed tofu against bright, snappy peas is genuinely addictive and feels like something from a restaurant.
- Everything comes together in about 40 minutes with pantry staples you probably already have.
02 -
- Under pressed tofu will steam instead of fry, so give it at least 20 minutes under a heavy weight wrapped in clean towels.
- Do not toss the tofu too early in the pan or the cornstarch crust will break before it sets.
03 -
- Use a nonstick skillet and resist the urge to move the tofu constantly, patience is what gives you that shatteringly crisp crust.
- Assemble the sauce while the tofu fries so everything flows without pauses or rushed whisking.