Description
This Spicy Crispy Tofu recipe delivers perfectly crispy tofu cubes coated in a flavorful, spicy sauce. Fried to golden perfection and lightly glazed, it’s a delightful plant-based dish that’s great as a main or side, served over rice or with your favorite vegetables.
Ingredients
Scale
Tofu and Coating
- 1 block firm tofu (14 oz), drained and pressed
- 1/4 cup cornstarch (or arrowroot powder)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- 2 tbsp vegetable oil (for frying)
Sauce
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sriracha (adjust for spice level)
- 1 tbsp maple syrup or agave (for sweetness)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp chili flakes (optional, for extra heat)
- 1/2 tsp grated ginger (optional, for extra flavor)
Garnish
- Sesame seeds
- Green onions (sliced)
- Fresh cilantro
Instructions
- Prepare the Tofu: Drain and press the tofu by wrapping it in a clean kitchen towel or paper towels. Place a heavy object on top for 15-20 minutes to remove excess moisture. Then cut the tofu into 1-inch cubes.
- Coat the Tofu: In a shallow dish, combine cornstarch, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Toss the tofu cubes in this mixture until evenly coated on all sides.
- Fry the Tofu: Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer and fry for 3-4 minutes on each side until golden and crispy. Fry in batches if needed to avoid overcrowding. Drain on paper towels.
- Prepare the Spicy Sauce: In a small bowl, whisk together soy sauce, sriracha, maple syrup, rice vinegar, sesame oil, chili flakes, and grated ginger until fully combined.
- Toss the Tofu in the Sauce: Return the crispy tofu to the pan, pour in the spicy sauce, and gently toss to coat the tofu well. Cook for another 1-2 minutes so the sauce thickens and glazes the tofu.
- Serve: Transfer the tofu to a serving dish and garnish with sesame seeds, sliced green onions, and fresh cilantro. Serve alone, over rice, or alongside stir-fried vegetables for a complete meal.
Notes
- Pressing the tofu is key to achieving crispy texture; skip this and the tofu may be soggy.
- Adjust sriracha and chili flakes to your preferred spice level.
- For gluten-free option, use tamari instead of soy sauce.
- Use arrowroot powder instead of cornstarch if preferred.
- Cook tofu in batches to ensure even frying and crispiness.
