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Easy • Vegetarian

Crispy Sesame Tofu with Sweet Chili Glaze

Golden, shatteringly crisp cubes of tofu tossed in a sticky, sweet, and tangy sesame chili glaze.

Prep
15 min
Cook
15 min
Servings
4
Level
Easy
Crispy Sesame Tofu with Sweet Chili Glaze

If you think tofu is bland, this recipe will completely change your perspective. Cornstarch creates an extraordinarily crunchy exterior in a skillet with just a shallow layer of oil. Once tossed in a glossy, four-ingredient sweet chili glaze, the tofu stays delightfully crisp while absorbing tons of zesty flavor.

Ingredients

Yield: 4 servings

Tofu

  • 1 block (14 to 16 ounces) extra-firm tofu, drained and pressed
  • 3 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 3 tablespoons neutral oil (such as avocado or canola oil)

Sweet Chili Glaze & Serving

  • 1/3 cup Thai sweet chili sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, finely grated
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted white sesame seeds
  • Cooked white or brown rice, for serving

Preparation

  1. Step 1

    Cut the pressed tofu into 3/4-inch cubes. Pat thoroughly dry with paper towels. Place the cubes in a medium bowl, sprinkle with cornstarch and salt, and gently toss until every piece is evenly coated.

  2. Step 2

    In a small measuring cup, whisk together the sweet chili sauce, soy sauce, sesame oil, rice vinegar, and grated garlic. Set aside.

  3. Step 3

    Heat the neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add the coated tofu cubes in a single layer with space between pieces.

  4. Step 4

    Pan-fry the tofu for 8 to 10 minutes, turning occasionally with tongs, until all sides are deeply golden brown and crisp.

  5. Step 5

    Pour the sweet chili glaze directly into the skillet. Toss rapidly for 30 to 45 seconds until the glaze bubbles up, thickens, and completely coats the crispy tofu cubes.

  6. Step 6

    Remove from heat immediately to preserve crispness. Garnish with sliced scallions and sesame seeds, and serve over hot rice.

Tips

  • Press your tofu for at least 15 minutes between paper towels weighed down by a heavy skillet to remove excess moisture for maximum crunch.
  • Toss the sauce in right before serving so the cornstarch crust retains its signature shatter.

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