Description
This Spicy Crispy Tofu recipe delivers perfectly golden, crunchy tofu cubes coated in a flavorful, spicy glaze. With a balanced mix of heat from sriracha and chili flakes, sweetness from maple syrup, and tang from rice vinegar, it’s an easy and delicious plant-based dish perfect for a quick lunch or dinner. Served garnished with sesame seeds, green onions, and fresh cilantro, this tofu can be enjoyed on its own or paired with rice and vegetables for a complete meal.
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)
Garnishes
- 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 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 the tofu cubes in this mixture to coat them evenly 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 and fry for 3-4 minutes on each side until golden and crispy, working in batches if needed to avoid overcrowding. Remove and drain 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 combined.
- Toss the Tofu in the Sauce: Return the crispy tofu to the pan, pour the spicy sauce over, and toss gently to coat. Cook for an additional 1-2 minutes to allow the sauce to thicken and glaze the tofu.
- Serve: Transfer the spicy crispy tofu to a serving plate. Garnish with sesame seeds, sliced green onions, and fresh cilantro. Serve alone, over rice, or with stir-fried vegetables for a complete meal.
Notes
- Pressing the tofu well is essential for achieving a crispy texture and preventing sogginess.
- You can adjust the spice level by modifying the amount of sriracha and chili flakes used.
- For a gluten-free option, use tamari instead of soy sauce.
- Use arrowroot powder instead of cornstarch for a grain-free coating.
- Ensure the oil is hot before frying to get an even golden crust on the tofu.
- This tofu can be stored in an airtight container in the refrigerator for up to 3 days but is best enjoyed fresh and crispy.
