Description

This Spicy Crispy Tofu is golden and crunchy on the outside, tender on the inside, and tossed in a bold, spicy sauce that packs flavor in every bite. It’s quick, vegan, and perfect for pairing with rice, noodles, or veggies for a satisfying meal.

Ingredients

For the Tofu:

1 (14 oz) block extra-firm tofu
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon sesame oil or neutral oil
Pinch of salt and pepper
1 tablespoon vegetable oil (for frying)

For the Spicy Sauce:

2 tablespoons soy sauce
1 tablespoon sriracha (adjust to taste)
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch + 1 tablespoon water (slurry)
2 garlic cloves, minced
1 teaspoon grated ginger (optional)
1-2 teaspoons chili flakes (optional for extra heat)

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Instructions

Press the Tofu:
Drain tofu and press for 15–20 minutes to remove excess water. Cut into 1-inch cubes.
Coat the Tofu:
In a bowl, toss tofu cubes with soy sauce, sesame oil, salt, and pepper. Then sprinkle with cornstarch and toss until evenly coated.
Cook the Tofu:
Heat oil in a non-stick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 2–3 minutes per side until all sides are golden and crispy. Remove and set aside.
Make the Sauce:
In a small bowl, mix soy sauce, sriracha, maple syrup, rice vinegar, sesame oil, and cornstarch slurry.
Toss Everything Together:
In the same skillet, add garlic and ginger. Sauté for 30 seconds. Pour in the sauce and cook until thickened, about 1–2 minutes. Add the crispy tofu back in and toss to coat evenly.
Serve:
Sprinkle with chili flakes and serve hot over rice or noodles with steamed veggies.

Notes

For extra crispiness, bake or air fry the tofu at 400°F (200°C) for 25–30 minutes instead of pan-frying.
Adjust the spice level by using less sriracha or skipping the chili flakes.

Garnish with green onions, sesame seeds, or fresh lime juice.