Crispy Tofu with Red Chili and Chili Oil
A super crispy tofu coated in a spicy and slightly sweet sauce, with notes of red chili, fried garlic, and ginger.
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.
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A recipe proposed by Maison Marmite