Description

This Chili Crunch Tofu recipe is a flavorful and satisfying dish perfect for a quick weeknight dinner. Crispy tofu coated with cornstarch and soy sauce is pan-fried to perfection, then tossed in a spicy chili crisp sauce with a touch of sweetness from honey and creamy Yum Yum sauce. Served over fluffy steamed rice and garnished with fresh green onions, this dish offers a delightful combination of textures and bold flavors.

Ingredients

Scale

Tofu and Coating

1 block extra firm tofu
2 tablespoons cornstarch
1 tablespoon soy sauce
A pinch of salt
1 tablespoon olive oil

Sauce and Garnish

1/4 cup Yum Yum sauce
1 tablespoon chili crisp
1 tablespoon honey (optional)
1/4 cup green onions for topping

Rice

1 1/2 cups rice, uncooked

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Instructions

Prepare the tofu: Drain the extra firm tofu and press it gently to remove excess water. Cut the tofu into bite-sized cubes to ensure even cooking and crispy edges.
Coat the tofu: In a mixing bowl, combine the cornstarch, soy sauce, and a pinch of salt. Toss the tofu cubes in this mixture until evenly coated, which helps create a crispy exterior when cooked.
Cook the rice: While preparing the tofu, rinse the uncooked rice under cold water until the water runs clear. Cook the rice according to package instructions, typically with 3 cups of water for 1 1/2 cups of rice, simmered until fluffy and tender.
Pan-fry the tofu: Heat the olive oil in a non-stick skillet over medium-high heat. Add the coated tofu cubes, spreading them out in a single layer to avoid overcrowding. Fry the tofu for about 8-10 minutes, turning occasionally until all sides are golden brown and crispy.
Prepare the sauce: In a small bowl, mix the Yum Yum sauce, chili crisp, and honey if using, to create a balanced sauce combining creaminess, heat, and sweetness.
Toss the tofu in sauce: Once the tofu is crispy, reduce the heat to low. Add the prepared sauce to the skillet and gently toss the tofu cubes to coat them evenly without breaking their shape. Cook for an additional 1-2 minutes to let the flavors meld.
Serve: Spoon the cooked rice onto plates. Top with the sauced tofu and garnish with chopped green onions for a fresh, flavorful finish.

Notes

Pressing tofu is essential to achieve a crispy texture by removing excess moisture.
Yum Yum sauce can be substituted with a mixture of mayonnaise, tomato paste, garlic powder, and sugar if unavailable.
Adjust the amount of chili crisp to control the level of heat.
For a vegan option, substitute honey with maple syrup or omit it entirely.
Leftover tofu and rice can be refrigerated for up to 3 days and quickly reheated in a skillet.