I have a Chili Crisp Tofu that monopolizes every block of tofu that comes through my kitchen, made with just chili crisp, soy sauce, and cornstarch, perfect for Vegan Dinners.

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I never expected one jar to take over my tofu life, but it did. This Chili Crisp Tofu will monopolize every block of tofu that comes through my kitchen, and honestly I don’t mind.

I use a block of tofu and a spoon of chili crisp that paint each cube with crunchy, spicy bits that crackle when you bite them. It’s loud, sharp, a little messy, and so addictive you might hide it from your roommates.

If you like bold stuff that steals the show, try this for Vegan Dinners, you’ll be surprised how fast a plain block of tofu disappears.

Ingredients

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Tofu packs plant protein and calcium, it’s mild taste soaks up spicy sauces, texture’s firm.
Chili crisp gives heat and crunchy bits in chili oil, it’s very savory.
Soy sauce brings salty umami and slight sweetness, it deepens flavor and balances heat.
Cornstarch makes tofu crisp when fried, light coating mostly carbs, helps texture hold.

Ingredient Quantities

1 block tofu (firm or extra firm, about 14 oz / 400 g)

1 tbsp chili crisp

1 1/2 tbsp soy sauce

2 tbsps cornstarch

How to Make this

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1. Press the tofu: wrap the whole block in paper towels or a clean kitchen towel and put a heavy pan or cans on top for 15 to 30 minutes to squeeze out excess water, this makes it crisp better.

2. Cut the pressed tofu into about 1 inch cubes and pat them dry with more paper towels, get as much moisture off as you can.

3. Toss the cubes in a bowl with 2 tbsps cornstarch until evenly coated, then shake off any big clumps or excess.

4. In a small bowl mix 1 tbsp chili crisp with 1 1/2 tbsp soy sauce, stir it smooth, add a tiny splash of water if it’s too thick to coat.

5. Heat a large skillet over medium high and add 2 to 3 tbsps neutral oil until it shimmers, you want it hot but not smoking.

6. Fry the tofu in a single layer, don’t crowd the pan, cook about 3 to 4 minutes per side until golden and crispy, do it in batches and transfer cooked pieces to a plate.

7. Turn heat to medium, pour the chili crisp + soy sauce mix into the pan, let it bubble for 20 to 30 seconds then add the tofu back in, toss gently for about 1 minute so the sauce clings and glazes the cubes.

8. Serve right away while its hot and crisp, if you want more heat drizzle a little extra chili crisp on top.

Equipment Needed

1. Paper towels or a clean kitchen towel to wrap and press the tofu, you’ll need several sheets
2. A heavy pan or a few cans to sit on top while it presses
3. Cutting board
4. A sharp knife to cut into about 1 inch cubes
5. Large mixing bowl to toss the tofu with cornstarch
6. Small bowl and a spoon for mixing the chili crisp + soy sauce, makes it easier to thin if needed
7. Measuring spoons for the cornstarch, chili crisp and soy sauce
8. Large skillet (nonstick or cast iron) for frying the tofu
9. Spatula or tongs and a plate (paper towel lined) to transfer and keep the tofu crisp

FAQ

Q: How do I press the tofu and why is it needed? A: Pressing removes extra water so the tofu gets crispy and soaks up the sauce better. Wrap the block in a clean towel or paper towels, put a cutting board on top and weigh it down with a heavy pan or cans for 15 to 30 minutes, then cut and pat dry. If you use extra firm tofu you can press less, but still dry it well.

Q: How do I get the tofu super crispy? A: Toss the cubes in cornstarch, shake off excess, then pan fry in a thin layer of hot oil without crowding the pan. Cook on medium high heat until golden on each side. Or roast at 220 C (425 F) for about 25 to 30 minutes, turning once, after tossing with oil and cornstarch.

Q: Can I make it less spicy or more spicy? A: Yes. Use less chili crisp or stir some into only part of the sauce so people can add more at the table. For more heat add extra chili crisp, a pinch of cayenne, or sliced fresh chilis.

Q: Whats the cornstarch doing and can I swap it? A: Cornstarch makes a thin crunchy crust. Good swaps are potato starch or tapioca starch. Regular flour works in a pinch but wont be as light and crispy.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet or in the oven to keep it crispy. Microwaving will make it soggy, so avoid that if you care about texture.

Q: Any quick flavor additions or serving ideas? A: Mix the chili crisp with the soy sauce and a splash of sesame oil or rice vinegar, toss with the tofu and top with sliced scallions, sesame seeds and a squeeze of lime. Serve over rice, noodles or on steamed greens for a fast meal.

Chili Crisp Tofu Recipe Substitutions and Variations

Tofu: swap with tempeh for a nuttier, firmer bite, or use extra-firm paneer for a milder, chewy texture; seitan works too if you want something meaty, it’ll crisp up well.
Chili crisp: replace with chili oil plus a spoon of fried garlic, or use sambal oelek for straight heat, or mix sriracha with a teaspoon of toasted sesame oil for a quick stand-in.
Soy sauce: use tamari for a gluten free option, coconut aminos if you want less sodium and a touch of sweetness, or liquid aminos as a similar savory substitute.
Cornstarch: swap 1:1 with arrowroot or tapioca starch for the same crisp, or use potato starch; if using all purpose flour use about double and expect a denser crust.

Pro Tips

1) Pressing matters more than you think. If you can, press the block 30 to 60 minutes, flip it once and swap out wet towels so you actually get it dry. Or try freezing the block overnight then thawing and pressing it — the texture soaks up sauce and crisps way better.

2) Make the coating extra crisp by mixing a small teaspoon of baking powder into the cornstarch, or swap in a little rice flour for some pieces. Toss the cubes in a paper bag or lidded container and shake for a really even, light dusting.

3) Keep cooked tofu on a wire rack not paper towel, and hold it in a warm oven (about 200 F) while you finish batches. That stops steam from making the crust soggy, so everything stays crunchy when you serve.

4) Make the glaze quick and bright. Thicken the sauce separately with a tiny cornstarch slurry and boil till glossy, then toss the tofu off the heat so the crust doesnt get soft. A squeeze of lime or a pinch of sugar balances the chili crisp and makes it pop.