Crunchy Spicy Tofu (Print Version)
# Ingredients:
→ Main
01 -
397g (14 oz) extra-firm tofu, pressed and drained
02 -
2 tablespoons neutral oil (like sunflower)
03 -
3 tablespoons cornstarch
→ Sauce
04 -
1 tablespoon honey
05 -
1 tablespoon toasted sesame oil
06 -
2 tablespoons fresh minced ginger
07 -
½ teaspoon fine sea salt
08 -
1 tablespoon low-sodium soy sauce
09 -
2 tablespoons chili crisp or chili crunch
10 -
2 cloves of minced garlic
→ Garnish
11 -
Sesame seeds
12 -
Chopped green onions
# Instructions:
01 -
Lay tofu on a plate lined with paper towels, put something heavy on it like a pan, and leave it for about 30 minutes to squeeze the water out.
02 -
In a big bowl, stir together chili crisp, soy sauce, sesame oil, honey, minced garlic, salt, and ginger until well mixed.
03 -
Blot the tofu with a paper towel until dry, slice it into 1-inch cubes, and lightly coat all sides by tossing it with cornstarch.
04 -
Warm up some oil in a pan over medium-high heat. Let the tofu pieces cook without moving them for 5-6 minutes on one side until golden, flip them, cook for another 4-5 minutes, and toss them for a final minute to crisp them up completely.
05 -
When the tofu is crispy, place it in the sauce and toss carefully so it's coated. Top with sesame seeds and green onions, then serve right away.
# Notes:
01 -
If you don't have fresh ginger, swap it for 2 teaspoons of ground ginger.
02 -
To keep it gluten-free, opt for tamari or coconut aminos instead of soy sauce.