Description
This Spicy Crispy Tofu recipe delivers perfectly golden and crunchy tofu cubes coated in a flavorful, tangy, and spicy sauce. Pressed tofu is dredged in a seasoned cornstarch mixture, pan-fried until crisp, and then tossed in a vibrant blend of soy sauce, sriracha, maple syrup, rice vinegar, and aromatic spices for a deliciously addictive plant-based dish. It’s quick to make, packed with bold flavors, and perfect as a main or side served with rice or veggies.
Ingredients
Scale
Tofu and Coating
- 1 block firm tofu (14 oz), drained and pressed
- 1/4 cup cornstarch (or arrowroot powder)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- 2 tbsp vegetable oil (for frying)
Spicy Sauce
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sriracha (adjust for spice level)
- 1 tbsp maple syrup or agave (for sweetness)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp chili flakes (optional, for extra heat)
- 1/2 tsp grated ginger (optional, for extra flavor)
Garnish
- Sesame seeds
- Green onions (sliced)
- Fresh cilantro
Instructions
- Prepare the Tofu: Drain the tofu and press it to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels, then place a heavy object like a can or book on top for about 15-20 minutes to press out the water. Once pressed, cut the tofu into 1-inch cubes.
- Coat the Tofu: In a shallow dish, combine the cornstarch, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Toss the tofu cubes in the cornstarch mixture, ensuring they are evenly coated on all sides.
- Fry the Tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes in a single layer. Fry the tofu for about 3-4 minutes on each side or until golden and crispy. You may need to cook in batches to avoid overcrowding. Transfer the crispy tofu to a plate lined with paper towels to drain excess oil.
- Prepare the Spicy Sauce: In a small bowl, whisk together the soy sauce, sriracha, maple syrup, rice vinegar, sesame oil, chili flakes, and grated ginger until well combined.
- Toss the Tofu in the Sauce: Return the tofu to the pan and pour the spicy sauce over it. Gently toss to coat the tofu evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and glaze the tofu.
- Serve: Transfer the spicy crispy tofu to a serving plate and garnish with sesame seeds, sliced green onions, and fresh cilantro if desired. Serve alone, over rice, or alongside stir-fried vegetables for a complete meal.
Notes
- Pressing the tofu well is key to achieving a crispy texture.
- Adjust the sriracha and chili flakes to control the spice level to your preference.
- Use tamari instead of soy sauce for a gluten-free version.
- For extra crispiness, cook tofu in batches without overcrowding the pan.
- Leftover tofu can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
