Description
This Spicy Crispy Tofu recipe features perfectly fried tofu cubes coated in a flavorful, spicy-sweet sauce. Crispy on the outside and tender on the inside, it’s an easy, satisfying vegan dish that’s great as a snack, appetizer, or main served over rice or veggies.
Ingredients
Scale
Tofu
- 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 by wrapping it in a clean kitchen towel or paper towels and placing a heavy object like a can or book on top for 15-20 minutes. After pressing, cut the tofu into 1-inch cubes.
- Coat the Tofu: In a shallow dish, mix cornstarch, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Toss tofu cubes in this mixture until evenly coated on all sides.
- Fry the Tofu: Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer, frying 3-4 minutes per side until golden and crispy. Fry in batches if needed to avoid overcrowding. Drain fried tofu on paper towels.
- Prepare the Spicy Sauce: Whisk together soy sauce, sriracha, maple syrup, rice vinegar, sesame oil, chili flakes, and grated ginger in a small bowl until well combined.
- Toss the Tofu in the Sauce: Add crispy tofu back to the pan with the spicy sauce, gently toss to coat and cook for 1-2 minutes to allow the sauce to thicken and glaze the tofu.
- Serve: Transfer the sauced tofu to a serving plate and garnish with sesame seeds, sliced green onions, and fresh cilantro. Serve alone, over rice, or alongside stir-fried vegetables for a complete meal.
Notes
- Pressing tofu is essential to achieve a crispy texture.
- You can substitute cornstarch with arrowroot powder for a gluten-free option.
- Adjust sriracha and chili flakes according to your preferred spice level.
- For extra flavor, smoked paprika can be omitted or included as preferred.
- Serve immediately for the best crispy texture; tofu tends to soften if left standing too long.
- Use tamari instead of soy sauce for a gluten-free version.
