Description
This Spicy Crispy Tofu is golden and crunchy on the outside, soft on the inside, and tossed in a sweet and spicy sauce that packs just the right amount of heat. It’s perfect as a main dish, over rice or noodles, or served as a crowd-pleasing appetizer.
Ingredients
For the Tofu:
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1 block (14 oz) extra-firm tofu, pressed and cubed
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2 tablespoons cornstarch
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1 tablespoon soy sauce
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1 tablespoon sesame oil or any neutral oil
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1/2 teaspoon garlic powder
For the Spicy Sauce:
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2 tablespoons soy sauce
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1 tablespoon sriracha (adjust to taste)
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1 tablespoon maple syrup or honey
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Optional Toppings:
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Green onions, sliced
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Sesame seeds
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Red pepper flakes
Instructions
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Prepare the tofu:
Press the tofu for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes. -
Coat and crisp the tofu:
In a bowl, toss the tofu cubes with soy sauce, sesame oil, garlic powder, and cornstarch until evenly coated. -
Cook the tofu:
Heat a large non-stick skillet over medium-high heat. Add a bit of oil and cook the tofu for 3–4 minutes per side until all sides are golden and crispy. Remove from pan and set aside. -
Make the sauce:
In the same pan, combine all sauce ingredients except the cornstarch slurry. Heat over medium until it starts to bubble. Stir in the slurry and cook for another 1–2 minutes until thickened. -
Toss tofu in sauce:
Return the crispy tofu to the pan and gently toss to coat in the spicy sauce. -
Serve:
Garnish with green onions, sesame seeds, or a pinch of red pepper flakes. Serve hot over rice, noodles, or in lettuce wraps.
Notes
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For even crispier tofu, you can air fry or bake the tofu instead of pan-frying.
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Adjust the sriracha to make it more or less spicy.
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Add bell peppers or broccoli for a full meal.