I present Chili Crisp Tofu: crispy pan-fried cubes tossed in an umami-packed chili sauce that works as an appetizer, side, or easy vegetarian meal.

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I never expected crunchy tofu to make me grinning like that, but a bowl of Chili Crunch Tofu Bowls does it every time. Extra firm tofu becomes impossibly crisp on the outside while staying creamy inside, coated in bright, nutty chili crisp that has just enough heat and umami to make you forget takeout.

It’s loud, a little messy, and exactly the sort of thing I serve when friends want something bold. Sometimes I call it Chili Crisp Tofu for short, but whatever you name it, it disappears fast.

No pretension, just punchy flavor that keeps you coming back.

Ingredients

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Tofu: Extra firm tofu is packed with protein low in carbs and absorbs flavors.
Chili crisp: Spicy, crunchy oil adds heat fat and umami, not much fiber.
Cornstarch: Gives a crispy coating mostly starch adds texture but no protein.
Soy sauce: Salty brings savory depth small amount of protein lots of sodium.
Rice vinegar: Brightens with gentle acidity makes the dish tangy almost calorie free.
Sesame oil: Strong aroma adds toasted richness a little goes a long way.
Garlic and ginger: Sharp aromatic tiny calories but big flavor and it’s got antioxidants.
Scallions: Fresh crunch low cal adds green onion bite and mild sweetness.

Ingredient Quantities

14 oz (400 g) extra firm tofu, drained

3 tbsp cornstarch or potato starch

3 tbsp neutral oil (vegetable, canola or peanut)

1/2 tsp salt

1/4 tsp black pepper

2 tbsp low sodium soy sauce

1 tbsp rice vinegar

1 tsp sugar or honey

1 tsp toasted sesame oil

3 tbsp chili crisp or chili crunch condiment

2 cloves garlic, minced

1 tsp fresh ginger, grated

2 scallions, thinly sliced

1 tsp toasted sesame seeds optional

How to Make this

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1. Press and drain the 14 oz tofu: wrap it in paper towels or a clean dish towel, put a cutting board and a heavy skillet on top for 15 to 30 minutes, then cut into 1 inch cubes (or bite size slabs), pat dry again so it’s as moisture free as you can get it.

2. Put the tofu in a bowl and toss with 3 tbsp cornstarch (or potato starch), 1/2 tsp salt and 1/4 tsp black pepper until every piece is lightly coated.

3. Heat 3 tbsp neutral oil in a large nonstick or cast iron skillet over medium high heat until shimmering. Fry the tofu in a single layer, not overcrowding the pan, in batches if needed. Cook about 3 to 5 minutes per side, turning so each side is deeply golden and crispy, then remove to a paper towel lined plate.

4. Turn heat to medium, leave about a tablespoon of oil in the pan (wipe out excess if there’s too much). Add 2 cloves minced garlic and 1 tsp grated fresh ginger and sauté 20 to 30 seconds, just until fragrant, don’t let it burn.

5. Stir in 2 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sugar or honey, 1 tsp toasted sesame oil and 3 tbsp chili crisp (chili crunch). Let the sauce bubble for 20 to 30 seconds so the sugar dissolves and the flavors come together.

6. Return the crispy tofu to the pan and toss gently to coat, cooking 1 to 2 minutes more so the sauce clings and slightly thickens. If it feels too thick, splash a teaspoon or two of water to loosen it.

7. Add 2 scallions (thinly sliced) and toss once more, reserving a few slices for garnish if you want, then remove from heat.

8. Serve immediately garnished with the reserved scallions and 1 tsp toasted sesame seeds if using. Great as an appetizer, side, or tossed with rice or noodles for an easy vegetarian meal.

Equipment Needed

1. Cutting board and a sharp chef’s knife for pressing and cutting the tofu
2. Paper towels or a clean dish towel plus a heavy skillet or heavy pan to press the tofu
3. Large mixing bowl for tossing tofu with cornstarch and seasonings
4. Measuring spoons and a tablespoon measure for cornstarch, soy sauce and other seasonings
5. Large nonstick or cast iron skillet for frying and finishing the tofu
6. Tongs or a slotted spatula for flipping and removing pieces without breaking them
7. Small bowl and a fork or small whisk to mix the sauce quickly
8. Microplane or fine grater for ginger and a knife or garlic press for the garlic
9. Plate lined with paper towels for draining the fried tofu before saucing

FAQ

Q: Can I use soft or silken tofu? A: Not recommended. Soft or silken tofu will fall apart when you toss it in starch and fry. Use extra firm or press a firm block 15 to 30 minutes in a towel with a weight to squeeze out moisture, then proceed.

Q: How do I get the tofu really crispy? A: Toss cubes in cornstarch, don't overcrowd the pan, and use a hot skillet with 2 to 3 tbsp oil. Let each side brown without flipping too often so a crust forms. For less oil bake at 425°F for 22 to 30 minutes flipping once, or air fry 15 to 20 minutes. A little patience makes a big difference.

Q: I need this gluten free or soy free, what can I swap? A: For gluten free swap soy sauce for tamari or coconut aminos. For soy free swap tofu for roasted cauliflower or chickpea tofu, and use coconut aminos instead of soy sauce. The texture and flavor will change, but it still works.

Q: How do I cut back on the heat? A: Start with 1 tablespoon of chili crisp and taste before adding more. You can also stir a little honey or sugar into the sauce to tame heat, or fold in a splash of sesame oil or rice vinegar to balance it out.

Q: How long will leftovers last and what's best way to reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet or in the oven at 375°F for 8 to 10 minutes to keep it crispy. Microwave will work but it gets soggy.

Q: Can I make this ahead for a party or meal prep? A: Yes. Keep the tofu and sauce separate until just before serving so the tofu stays crunchy. If you need to do everything ahead, re-crisp tofu in a hot oven or skillet right before serving. It saves time and tastes fresher.

Chili Crunch Tofu Recipe Substitutions and Variations

Tofu: swap with tempeh (firmer, nuttier, presses and cubes the same way), seitan (chewy, so great if you want meatier texture, not gluten free), or paneer (milder, holds shape well).
Cornstarch/potato starch: use arrowroot or tapioca starch 1:1 for the same crispness, or all purpose flour if you don’t mind a slightly heavier, less crunchy crust.
Chili crisp: try sambal oelek or gochujang mixed with a little toasted sesame oil and fried shallots for crunch, or use sriracha plus chili flakes and a splash of oil if you want smooth heat.
Low sodium soy sauce: replace with tamari for gluten free and richer flavor, or coconut aminos for a soy free, slightly sweeter option; if using regular soy sauce, taste and cut other salt a bit.

Pro Tips

1. Press it longer or freeze it first if you want a chewier, meatier texture — seriously, even 45 minutes helps. Pat each piece extra dry right before coating so the starch sticks better and you get way more crunch.

2. Heat the oil until it really shimmers and fry in true single layers, in batches if needed, so every side browns evenly. If you try to crowd the pan the tofu will steam and get soggy, and thats the fastest way to ruin the texture.

3. Keep the sauce simple and bold. Make a little extra and spoon it over the plated tofu instead of tossing everything in the pan if you want max crispness. If the sauce is too thin, reduce it quickly on medium heat or whisk a teaspoon of cornstarch with a little cold water and add a splash to thicken.

4. For leftovers re crisp in an oven or air fryer at high heat for a few minutes, dont microwave it. Add crunchy toppings like toasted peanuts, fried shallots or extra scallions right before serving to balance the heat and oiliness.

Chili Crunch Tofu Recipe

Recipe by Jot Punji

0.0 from 0 votes

I present Chili Crisp Tofu: crispy pan-fried cubes tossed in an umami-packed chili sauce that works as an appetizer, side, or easy vegetarian meal.

Servings

servings

Calories

379

kcal

Equipment: 1. Cutting board and a sharp chef’s knife for pressing and cutting the tofu
2. Paper towels or a clean dish towel plus a heavy skillet or heavy pan to press the tofu
3. Large mixing bowl for tossing tofu with cornstarch and seasonings
4. Measuring spoons and a tablespoon measure for cornstarch, soy sauce and other seasonings
5. Large nonstick or cast iron skillet for frying and finishing the tofu
6. Tongs or a slotted spatula for flipping and removing pieces without breaking them
7. Small bowl and a fork or small whisk to mix the sauce quickly
8. Microplane or fine grater for ginger and a knife or garlic press for the garlic
9. Plate lined with paper towels for draining the fried tofu before saucing

Ingredients

14 oz (400 g) extra firm tofu, drained
3 tbsp cornstarch or potato starch
3 tbsp neutral oil (vegetable, canola or peanut)
1/2 tsp salt
1/4 tsp black pepper
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tsp sugar or honey
1 tsp toasted sesame oil
3 tbsp chili crisp or chili crunch condiment
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 scallions, thinly sliced
1 tsp toasted sesame seeds optional

Directions

Press and drain the 14 oz tofu: wrap it in paper towels or a clean dish towel, put a cutting board and a heavy skillet on top for 15 to 30 minutes, then cut into 1 inch cubes (or bite size slabs), pat dry again so it's as moisture free as you can get it.
Put the tofu in a bowl and toss with 3 tbsp cornstarch (or potato starch), 1/2 tsp salt and 1/4 tsp black pepper until every piece is lightly coated.
Heat 3 tbsp neutral oil in a large nonstick or cast iron skillet over medium high heat until shimmering. Fry the tofu in a single layer, not overcrowding the pan, in batches if needed. Cook about 3 to 5 minutes per side, turning so each side is deeply golden and crispy, then remove to a paper towel lined plate.
Turn heat to medium, leave about a tablespoon of oil in the pan (wipe out excess if there’s too much). Add 2 cloves minced garlic and 1 tsp grated fresh ginger and sauté 20 to 30 seconds, just until fragrant, don't let it burn.
Stir in 2 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sugar or honey, 1 tsp toasted sesame oil and 3 tbsp chili crisp (chili crunch). Let the sauce bubble for 20 to 30 seconds so the sugar dissolves and the flavors come together.
Return the crispy tofu to the pan and toss gently to coat, cooking 1 to 2 minutes more so the sauce clings and slightly thickens. If it feels too thick, splash a teaspoon or two of water to loosen it.
Add 2 scallions (thinly sliced) and toss once more, reserving a few slices for garnish if you want, then remove from heat.
Serve immediately garnished with the reserved scallions and 1 tsp toasted sesame seeds if using. Great as an appetizer, side, or tossed with rice or noodles for an easy vegetarian meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.