Crispy Tofu with Red Chili and Chili Oil
Cooking Time
Prep Time
Difficulty
Cuisine
Fried tofu coated in a spicy sauce is a dish found in many Asian cuisines, particularly in China and Korea. This version combines the crispiness of golden tofu with the richness of a bold sauce, blending red chili, garlic, ginger, and a touch of black vinegar to balance the flavors. The use of homemade chili oil intensifies the heat while adding a beautiful glossy finish to the sauce.
The key ingredient in this recipe, chili oil, is a staple in Asian cooking. It can be found in specialty stores in various forms, but making it at home is incredibly simple. By heating oil with chili flakes, garlic, and ginger, you create an aromatic base that enhances any dish. This method allows you to customize the spiciness level to suit your taste.
Texture plays a crucial role in this dish. The tofu is carefully coated with cornstarch before frying, giving it a crispy, golden crust. Meanwhile, the sauce is prepared while the tofu cooks, ensuring a quick and efficient process. Once combined with the spicy sauce, the tofu remains crunchy while absorbing the deep, fiery flavors of the chili and spices.
Served with jasmine rice or stir-fried noodles, this crispy tofu with red chili and chili oil is both comforting and packed with flavor. Its perfect balance of heat, sweetness, and umami makes it an ideal dish for spice lovers. A true culinary journey where every bite ignites the taste buds and awakens the senses!
Crispy Tofu with Red Chili and Chili Oil
Ingredients
Crispy Tofu
- 400 g firm tofu
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil (sunflower, canola, or peanut)
Homemade Chili Oil
- 3 tablespoons neutral vegetable oil
- 1 teaspoon red chili flakes
- 1 garlic clove (minced)
- 1 piece of ginger grated (about 2 cm)
Sweet Chili and Chili Oil Sauce
- 2 tablespoons tamari or soy sauce
- 1 tablespoon black vinegar (or rice vinegar as a substitute)
- 1 tablespoon cane sugar or maple syrup
- 100 ml water or vegetable broth
- 1 teaspoon cornstarch diluted in 2 tablespoons water
Toppings
- Chopped green onions
- Sesame seeds
- Jasmine rice or stir-fried noodles
Instructions
Prepare the sweet chili sauce:
- In a bowl, mix the tamari sauce, black vinegar, sugar, water, and diluted cornstarch.
Prepare and cook the tofu:
- Drain and press the tofu to remove excess water. Cut it into cubes, then sprinkle with salt and black pepper.
- Coat the tofu pieces with cornstarch and toss gently to ensure a crispy texture.
- Heat the vegetable oil in a pan over medium-high heat. Fry the tofu on all sides until golden and crispy. Meanwhile, start preparing the chili oil.
Prepare the chili oil in parallel:
- In another large pan or wok, heat the neutral vegetable oil over medium heat. Add the red chili flakes, garlic, and ginger.
- Sauté on low heat for 5 minutes to release their aromas without burning them.
Final cooking:
- Pour the sweet chili sauce into the pan with the chili oil and aromatics. Bring to a boil and let it slightly thicken.
- Add the fried tofu pieces directly and toss gently to coat them well in the sauce.
Final touch and serving:
- Serve immediately, garnished with green onions and sesame seeds.
- Pair with jasmine rice or stir-fried noodles.
A recipe proposed by Maison Marmite
