Chili Crisp Fried Tofu

🧾 Ingredients

For the tofu:

• 400g firm or extra-firm tofu
• 2–3 tbsp cornstarch
• Salt & pepper (to taste)
• Oil (for frying or baking)

For the sauce:

• 2 tbsp chili crisp (store-bought or homemade)
• 2 cloves garlic (finely chopped)
• 1 tbsp soy sauce
• 1 tsp sugar or honey
• 1 tsp rice vinegar (or lemon juice)
• 1 tsp sesame oil

Optional add-ins:

• 1 tsp grated ginger
• 1–2 tbsp sliced green onions
• Toasted sesame seeds

👩‍🍳 Instructions

1. Prep the tofu
   • Press tofu for 10–15 minutes to remove excess moisture.
   • Cut into bite-sized cubes.
   • Toss gently with salt, pepper, and cornstarch until lightly coated.

2. Cook the tofu
   Pan-fry method (best texture):

   • Heat oil in a non-stick pan over medium-high heat.
   • Fry tofu cubes until golden and crispy on all sides (8–10 minutes).

   Alternative (bake or air fry):

   • Bake at 425°F (220°C) for 25–30 minutes, flipping halfway.
   • Or air fry at 400°F (200°C) for 12–15 minutes.
3. Make the sauce
   • In a small pan, heat a little oil.
   • Add garlic (and ginger if using) and sauté briefly.
   • Stir in chili crisp, soy sauce, sugar, vinegar, and sesame oil.
4. Combine
   • Toss the crispy tofu in the sauce until evenly coated.
   • Cook together for 1–2 minutes so flavors stick.
5. Serve
   • Garnish with green onions and sesame seeds.
   • Serve hot over steamed rice or noodles.

💡 Tips

• Use extra-firm tofu for the crispiest results.
• Don’t overcrowd the pan—this prevents soggy tofu.
• Adjust heat level by choosing mild or spicy chili crisp.
• Keep it crispy: Add sauce just before serving.
• Add veggies: Toss with stir-fried broccoli, bok choy, or bell peppers for a full meal.
• Cornstarch trick: A light coating is enough—too much makes it gummy.