Description
This Spicy Crispy Tofu recipe features perfectly pressed and coated tofu cubes, pan-fried to a golden crisp and tossed in a flavorful, spicy sauce made with soy, sriracha, and ginger. Ideal for a quick vegan main course, it delivers a satisfying texture and bold Asian-inspired flavors that can be served over rice, noodles, or in lettuce wraps. Garnished with green onions and sesame seeds, it’s a delicious, plant-based dish packed with protein and spice.
Ingredients
Scale
Tofu and Coating
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
Spicy Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon grated ginger
- 1 teaspoon cornstarch + 1 tablespoon water (slurry for thickening)
Optional Garnishes
- Chopped green onions
- Sesame seeds
Instructions
- Press the Tofu: Remove excess moisture by pressing the tofu block for at least 15 minutes using a tofu press or by wrapping it in a clean towel and placing a heavy object on top. Once pressed, cut the tofu into 1-inch cubes.
- Coat the Tofu: In a bowl, gently toss the tofu cubes with cornstarch, salt, and black pepper until evenly coated. This coating creates the crispy crust when fried.
- Cook the Tofu: Heat vegetable oil in a nonstick skillet over medium-high heat. Arrange the tofu cubes in a single layer without overcrowding. Cook for 3 to 4 minutes on each side, turning carefully, until all sides turn golden brown and crispy. Remove the tofu from the pan and set aside on a paper towel-lined plate.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, sriracha, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger until well blended.
- Thicken the Sauce: Using the same skillet over medium heat, pour in the prepared sauce and bring it to a gentle simmer. Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and continue stirring for 1 to 2 minutes until the sauce thickens and becomes glossy.
- Toss Tofu in Sauce: Return the crispy tofu to the skillet and gently toss to coat the cubes evenly in the spicy sauce. Cook for an additional minute to heat through and allow flavors to meld.
- Serve and Garnish: Serve immediately, garnished with chopped green onions and sesame seeds if desired. This dish pairs wonderfully with steamed rice, noodles, or in crisp lettuce wraps for a light meal.
Notes
- For extra crispy tofu, air fry or bake the tofu cubes at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Serve this tofu over steamed rice, noodles, or in lettuce wraps for versatile meal options.
- To keep it gluten-free, substitute soy sauce with tamari.
- Adjust the spiciness by varying the amount of sriracha according to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 0mg
