Description

This Spicy Crispy Tofu is the perfect balance of crunchy, savory, and spicy. It’s pan-fried until golden and tossed in a flavorful chili garlic sauce. A quick and easy plant-based meal that works great over rice, noodles, or in wraps!

Ingredients

14 oz (1 block) extra-firm tofu, pressed and cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon sriracha (or more to taste)
1 tablespoon maple syrup (or honey)
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 green onion, sliced (for garnish)
1 teaspoon red pepper flakes (optional, for extra heat)
Sesame seeds (optional, for garnish)

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Instructions

Press the tofu: Wrap tofu in a clean towel and place something heavy on top. Let it sit for at least 15 minutes to remove excess moisture.
Cut and coat: Cut tofu into 1-inch cubes. In a bowl, toss with cornstarch until evenly coated.
Pan-fry: Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 3–4 minutes on each side, until crispy and golden brown.
Make the sauce: In a small bowl, whisk together soy sauce, sriracha, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
Toss in sauce: Lower heat to medium. Pour the sauce over the tofu in the pan. Toss gently to coat and cook for another 2–3 minutes until the sauce thickens slightly.
Serve: Remove from heat and garnish with green onions, red pepper flakes, and sesame seeds if desired. Serve hot over rice or noodles.

Notes

For extra crispiness, bake or air fry the tofu instead of pan-frying.
Adjust spice level by using less sriracha or skipping the red pepper flakes.
Try adding stir-fried veggies for a full meal!

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 5g
Sodium: 580mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 16g
Cholesterol: 0mg