Name: Crispy Tofu with Sweet Chile Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 14 ounces firm tofu; 0.75 cup + 2 teaspoons cornstarch; 0.25 cup water; 0.25 cup rice vinegar; 3 tablespoons sugar; 1 tbsp chili-garlic sauce; 0.25 cup cornmeal; 0.25 tsp salt; 0.25 tsp pepper; 0.75 cup oil

Crispy Tofu with Sweet Chile Sauce cover

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Crispy Tofu with Sweet Chile Sauce

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Ingredients

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Instructions

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Instructions

Prep your tofu by cutting it into bite sized chunks. I do this by cutting it into 2 different slabs (hamburger style) and then slices each of those into ~2/3 of an inch fingers and then into cubes. Place the tofu on a plate lined with paper towels and leave for roughly 15 minutes to drain a bit.

While waiting, make the sauce. In a medium saucepan over medium low heat, whisk together 2 teaspoons of the cornstarch as well as the water, vinegar, sugar, and chili-garlic sauce. Bring that mixture to a light simmer and, continuing to whisk constantly, cook for about 3-4 minutes until thickened. Remove from heat and let sit, covered, while you finish the tofu.

In a wide bowl, stir together the remaining cornstarch, salt, pepper, and the cornmeal. Pat the tofu dry and then toss in the cornmeal mixture to coat all of the sides. I did this in several batches.

In 12 inch skillet, heat the oil over medium-high heat over hot. Fry the tofu, tossing occasionally, for about 8-10 minutes or until it is lightly browned on all sides. Once done, remove to a paper towel lined plate.

When ready to serve, toss the tofu in the chili-garlic sauce and ENJOY! I served mine with basmati rice and a little steamed broccoli! YUM!

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Tips & Tricks (5)

Press Your Tofu Thoroughly 🧊
Use a tofu press or wrap it in clean kitchen towels weighted down for at least 30 minutes before cooking to remove excess moisture, which is essential for achieving maximum crispiness.
Double-Coat Technique 🥡
Coat tofu cubes in cornstarch first, then lightly brush with oil before adding the seasoned cornmeal mixture—this dual-layer approach creates an incredibly crunchy, golden exterior.
Oil Temperature is Critical 🌡️
Maintain oil at 350-375°F for frying; use a thermometer to ensure it's hot enough to seal the outside immediately, preventing oil absorption and sogginess.
Balance Your Sweet Chile Sauce 🌶️
Taste and adjust the sauce by gradually adding cornstarch slurry to thicken it just before serving—this prevents the crispy tofu from absorbing excess moisture and becoming soggy.
Rest on Paper Towels 📄
Immediately transfer fried tofu to a paper towel-lined plate for 2-3 minutes to drain excess oil and maintain crispiness before tossing with the sauce.