Chili Crisp Tofu

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Every time I try a new method of preparing tofu, I am convinced that it couldn’t get any better…but then it does. This recipe for Chili Crisp Tofu that found its way onto my Instagram feed via @freshofftheraq is so delicious it had Gary asking, “What is this?” (in the best possible way).

I will work backwards in describing all the things that are incredible about this recipe. Starting with the sauce, it’s based on the jarred chili crisp that by this point I hope every one of you has in their pantry. It’s a staple condiment that makes everything better. A drizzle on a bowl of hummus, a plate of labneh, some Greek yogurt, grilled meat or fish, noodles…chili crisp is a kitchen All-Star. And this recipe makes a generous amount of sauce.

Next, the cornstarch. For quite some time, I’ve been coating my tofu in cornstarch before cooking and have found that it is integral in achieving the perfect crisp on the outside and creamy on the inside texture. As far as cooking method, this isn’t the first time that I’ve air-fried tofu but it was a great reminder that there’s no easier way. The recipe below will offer oven instructions in case you don’t own an air-fryer and I’m sure that will work just fine given all the other recipe highlights.

And finally, the aspect of this recipe that was new to me: rather than pressing the block of tofu and cutting into cubes, per usual, this recipe instructs you to tear the tofu into bite sized pieces. The resulting craggy edges and misshapen pieces absorb more marinade, hold onto the thickened sauce and cook up into perfectly crispy bits. It’s the factor that makes this tofu unrecognizable so that you can pass it off to even the most skeptical among us.

So this is your assignment. Make this recipe for Chili Crisp Tofu, serve it over rice with a nice green vegetable on the side and start accepting soy converts. Enjoy!

Chili Crisp Tofu
Print Recipe

Chili Crisp Tofu

Servings: 2

Ingredients

Chili Crisp Tofu

  • 1 block extra firm tofu
  • 1 Tbls chili crisp
  • 1.5 Tbls soy sauce
  • 2 Tbls cornstarch

Chili Crisp Sauce

  • 2 Tbls soy sauce
  • 1 Tbls mirin
  • 2 Tbls oyster sauce (can sub 1 tbsp soy sauce + 1 tbsp maple syrup/brown sugar)
  • 1 tsp rice vinegar
  • 1.5 Tbls chilli crisp
  • 1 Tbls cornstarch
  • 1/2 c cold water
  • 1/2 Tbls vegetable oil
  • 3 scallions, sliced whites and greens separated
  • 3 cloves garlic, minced
  • 1 Tbls sesame oil
  • steamed rice for serving

Instructions

  • Tear tofu into bite size pieces and place in a large mixing bowl. Add soy sauce and chilli crisp oil and gently toss to coat. Sprinkle over cornstarch and toss to coat once more.
  • Place in the basket of an air fryer and air fry at 400F for 20 minutes, shaking the basket every 5 minutes to toss the tofu. If using an oven, preheat to 400F and bake tofu on a parchment of silicone lined baking sheet for 25 minutes, flipping halfway through.
  • While the tofu is air frying/baking, in a small bowl whisk together soy sauce, mirin, oyster sauce, rice vinegar, chili crisp, cornstarch and water.
  • In a wok or medium size pan, heat vegetable oil over medium heat. Add scallion whites and sauté until translucent, about 2 minutes. Add garlic and sauté for another minute until fragrant. Whisk the sauce once more to make sure the cornstarch hasn’t settled to the bottom, and pour into the wok. Stir the sauce constantly with a wooden spoon for 2-3 minutes until thickened.
  • Add crispy tofu, scallion greens and sesame oil. Gently toss to combine. Serve with rice.
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