Crispy Tofu with Sweet Chile Sauce

I’ve tried my hand at crispy tofu a few times and this is by far my favorite way to cook it! There’s just nothing worse than soggy tofu and this recipe is far from that. This Crispy Tofu with Sweet Chile Sauce is crunchy and sweet and just PERFECT.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 servings

Calories: 1,110 kcal per serving

Ingredients

14 ounces - firm tofu
¾ cup - cornstarch
¼ cup - water
¼ cup - rice vinegar
3 tablespoons - sugar
1 tbsp - chili-garlic sauce
¼ cup - cornmeal
¼ tsp - salt
¼ tsp - pepper
¾ cup - oil

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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