Crispy Chili Sesame Tofu (Printable Version)

Crispy tofu in spicy chili-sesame glaze over zesty ginger-cabbage slaw

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or grapeseed)
04 - Pinch of salt and freshly ground black pepper

→ Chili Sesame Glaze

05 - 2 tbsp soy sauce
06 - 1½ tbsp maple syrup or agave nectar
07 - 1 tbsp toasted sesame oil
08 - 1 tbsp rice vinegar
09 - 1½ tbsp chili-garlic sauce (such as sambal oelek)
10 - 1 tsp fresh ginger, grated
11 - 1 clove garlic, minced
12 - 1 tsp cornstarch blended with 2 tsp cold water (slurry)

→ Ginger Cabbage Crunch Slaw

13 - 3 cups finely shredded green cabbage (about 9 oz)
14 - 1 cup finely shredded red cabbage (about 3½ oz)
15 - 1 large carrot, peeled and julienned
16 - 2 green onions, thinly sliced
17 - 2 tbsp fresh cilantro, chopped (optional)
18 - 1 tbsp toasted sesame seeds

→ Slaw Dressing

19 - 2 tbsp rice vinegar
20 - 1 tbsp fresh lime juice
21 - 1 tbsp maple syrup or agave nectar
22 - 1 tbsp soy sauce
23 - 1 tbsp toasted sesame oil
24 - 1 tbsp fresh ginger, grated
25 - Salt and freshly ground black pepper to taste

# How To Make:

01 - Preheat oven to 425°F (or set air fryer to 400°F). Line a baking sheet with parchment paper.
02 - Pat tofu blocks thoroughly dry with paper towels. Cut into ¾-inch cubes and place in a bowl. Add cornstarch, a pinch of salt, and pepper; toss until every piece is evenly coated. Arrange tofu in a single layer on the prepared baking sheet and drizzle with neutral oil.
03 - Bake or air-fry for 20 minutes, flipping the cubes halfway through, until deeply golden and crispy on all sides.
04 - While the tofu cooks, combine the shredded green cabbage, red cabbage, julienned carrot, sliced green onions, chopped cilantro (if using), and toasted sesame seeds in a large mixing bowl.
05 - In a small bowl, whisk together the rice vinegar, lime juice, maple syrup, soy sauce, toasted sesame oil, grated ginger, and a pinch of salt and pepper until smooth. Pour the dressing over the cabbage mixture and toss thoroughly to combine. Set aside so the flavors meld.
06 - In a small saucepan, combine the soy sauce, maple syrup, toasted sesame oil, rice vinegar, chili-garlic sauce, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and whisk constantly for 1–2 minutes until the glaze thickens and turns glossy. Remove from heat immediately.
07 - Transfer the hot, crispy tofu to a large bowl. Pour the warm chili sesame glaze over the top and gently fold until every piece is thoroughly coated.
08 - Divide the ginger cabbage slaw among four plates. Mound the glazed tofu on top and garnish with additional sesame seeds and cilantro if desired. Serve immediately while the tofu is still crisp.

# Expert Advice:

01 -
  • The contrast between hot crispy tofu and cool crunchy slaw is absolutely addictive
  • You get those bold Asian takeout flavors without the heavy grease or MSG
  • Everything can be prepped ahead and assembled in minutes when you're ready to eat
02 -
  • Don't skip pressing the tofu—I tried once and ended up with steamed cubes instead of crispy ones
  • The glaze thickens fast once you add the cornstarch, so have your whisk ready and stay close to the stove
  • Let the slaw sit for at least 10 minutes before serving to let the flavors meld and the cabbage soften slightly
03 -
  • If your glaze becomes too thick, whisk in a teaspoon of warm water to reach pouring consistency
  • Room temperature tofu presses more effectively than cold from the fridge

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