Description
This Spicy Crispy Tofu recipe features perfectly pressed and fried tofu cubes coated in a flavorful, sticky spicy sauce. The tofu is crispy on the outside and tender on the inside, enhanced with a balanced blend of soy, sriracha, maple syrup, and aromatic seasonings. Ideal as a main dish or a protein-packed addition to rice or stir-fried vegetables, it brings a delicious kick of heat and sweetness in every bite.
Ingredients
Scale
Tofu Preparation
- 1 block firm tofu (14 oz), drained and pressed
Coating
- 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
Frying
- 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. After pressing, cut the tofu into 1-inch cubes.
- Coat the Tofu: In a shallow dish, combine cornstarch, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Toss the tofu cubes in this mixture, ensuring each piece is evenly coated on all sides.
- Fry the Tofu: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add tofu cubes in a single layer and fry for 3-4 minutes on each side until golden and crispy. Do this in batches if necessary to avoid overcrowding. Transfer fried tofu to a plate lined with paper towels to drain excess oil.
- Prepare the Spicy Sauce: In a small bowl, whisk together 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 crispy tofu to the pan and pour the spicy sauce over it. Gently toss to coat the tofu thoroughly, cooking for 1-2 minutes more to allow the sauce to thicken 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. Serve alone or with rice and stir-fried vegetables for a complete meal.
Notes
- Pressing tofu is essential to remove excess moisture for crispiness.
- You can adjust the spice level by changing the amount of sriracha and chili flakes.
- Substitute tamari for soy sauce to make this recipe gluten-free.
- Frying in batches prevents the tofu from steaming and keeps it crispy.
- Serve immediately after tossing in the sauce to maintain crispiness.
