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Golden tofu cubes fried till crunchy and slathered in spicy garlic chili sauce make a mouthwatering dish that takes plain tofu to the next level. Every bite gives you that awesome crunch before hitting the soft middle, while the sauce mixes sweet, hot, and savory flavors that'll have you reaching for seconds.
I've tried tons of ways to cook tofu, and I finally found that good pressing plus cornstarch creates the crunchiest result. Adding that chili crunch sauce turns this from basic tofu into something special that even meat-lovers ask for again and again.
Key Ingredients
- Extra-firm tofu: Go for good organic tofu for better taste and texture
- Chili crunch: Pick one with visible crunchy bits and separated oil
- Fresh ginger: Gives a bright, spicy kick that you can't get from powder
- Toasted sesame oil: Brings a deep, nutty flavor to the sauce
- Cornstarch: This is what makes that vital crispy shell
Instructions
- 1. Perfect Your Press
- Start by wrapping your tofu in fresh paper towels and putting it on a plate with edges. Set something heavy on top - a cast iron pan works great. Let it drain for a full 30 minutes.
- 2. Mix Your Sauce
- While your tofu's pressing, mix up chili crunch, honey, and flavoring ingredients in a bowl. The sauce should be thick enough to stick to a spoon but still pour easily. Try it and tweak as needed.
- 3. Get Your Tofu Ready
- Cut your pressed tofu into even 1-inch chunks so they'll cook the same. Gently mix with cornstarch until all pieces are fully covered, taking care not to break them.
- 4. Nail the Frying
- Heat your oil until it's shimmering before adding tofu. Let each side get a golden crust before flipping, and don't move the pieces around too much.
- 5. Final Coating
- Put the hot tofu straight into the sauce and turn gently to cover. Sprinkle with fresh green onions and sesame seeds right before you serve.
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After years of cooking tofu, I've learned that taking your time during pressing really matters. Those extra minutes getting the water out make all the difference between soggy and super crispy results. My vegetarian buddies tell me this reminds them of their favorite restaurant dishes.
Getting The Heat Just Right
Keep your pan at medium-high the whole time you're cooking. Your tofu should make a gentle sizzle when it hits the pan - if it's too quiet, your pan isn't hot enough; if it's popping and splashing like crazy, turn the heat down a bit.
Storage Solutions
This tastes best fresh, but you can keep leftovers in a sealed container for up to three days. Warm it up in a hot pan to bring back some of the crunch, adding a little oil if needed.
Serving Suggestions
Make this a full meal by putting it over jasmine rice with some steamed veggies. For extra crunch, throw on some crushed peanuts or cashews just before you eat.
Customizing It
Feel free to change the spice level by using more or less chili crunch. You can throw in extra veggies like bell peppers or snap peas to make it a one-pan dinner.
What began as me trying to copy restaurant tofu has turned into one of my go-to recipes. The mix of crunchy texture and bold, spicy sauce shows that tofu doesn't have to be flavorless or boring. Whether you don't eat meat or just want more plant-based meals in your life, this dish hits the spot with every bite.
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Frequently Asked Questions
- → Why is pressing tofu important?
- Getting rid of extra water makes it crisp up better while cooking and soak up all the yummy sauce.
- → What exactly is chili crunch?
- It's a smoky, spicy blend of chili oil, garlic, and seasonings. Popular options are Lao Gan Ma or Fly By Jing.
- → Vegan option?
- Sure! Just swap honey with maple syrup or agave.
- → Which tofu type works best?
- Go for extra-firm tofu—it keeps its shape and fries up the crispiest.
- → Can leftovers be saved?
- It’s crispiest fresh, but you can reheat it in a pan or air fryer to bring back some crunch.