Credit: Photo: Alex Lepe; Food Styling: Brett Regot
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My refrigerator’s condiment section always has a jar of chili crisp, whether it’s The Kitchn’s favorite brand, Lao Man Ga, or a homemade version. I enjoy mixing it with soy sauce for dipping dumplings or spooning it over congee. But chili crisp is not just a table condiment; it’s a flavorful blend of aromatics and crispy bits that can enhance dishes quickly with its savory, spicy profile. In this chili crisp crispy tofu recipe, it forms the flavorful base.
This vegetarian meal is a weeknight favorite (ready in under 15 minutes!). Firm tofu is pan-fried to crispiness without deep-frying or breading, then tossed in a sauce of chili crisp, rice vinegar, and soy sauce for a flavorful glaze. Serve this tofu on noodles, rice, or in a pasta salad for a satisfying meal upgrade. It also elevates instant ramen for a delicious high-low dinner.
Why You’ll Love It:
– No deep-frying involved. The tofu is pan-fried in a bit of oil after draining excess moisture on paper towels.
– Satisfying texture. The tofu coated in a savory, spicy sauce with crunchy chili crisp bits is delicious but simple to make with minimal ingredients and cook time.
Key Ingredients in Chili Crisp Tofu:
– Firm tofu: Holds its shape well and fries up nicely due to its lower water content compared to softer varieties.
– Chili crisp: Choose your preferred brand or homemade version to control the spice level.
– Vinegar: Balances out the savory and spicy notes.
– Soy sauce: Adds seasoning and umami flavor.
How to Make Chili Crisp Tofu:
1. Drain and salt the tofu, cut into triangles, and let drain.
2. Mix chili crisp, rice vinegar, soy sauce, and cornstarch in a sauce.
3. Pan-fry the tofu until crisp.
4. Coat the tofu with the sauce in the pan off the heat.
Helpful Swaps:
– Use tamari for a gluten-free option instead of soy sauce.
– Substitute extra-firm tofu for a chewier texture.
Chili Crisp Crispy Tofu Recipe:
Crispy pan-fried tofu in a spicy-savory sauce.
Prep time: 10 minutes
Cook time: 13 minutes
Serves 4
Ingredients:
– 1 (16-ounce) package firm tofu
– 1/4 teaspoon kosher salt
– 2 tablespoons chili crisp
– 1 tablespoon rice vinegar
– 2 teaspoons soy sauce or tamari
– 1/2 teaspoon cornstarch
– 2 tablespoons vegetable or canola oil
– 1 medium scallion, thinly sliced
Instructions:
1. Place a double layer of paper towels on a large plate or baking sheet.
2. Drain a 16-ounce package of firm tofu and cut it into 1/2-inch thick slabs lengthwise.
3. Halve the slabs crosswise, then cut them diagonally to form triangles.
4. Arrange the triangles in a single layer on the paper towels, season with 1/4 teaspoon of kosher salt, and let drain for 10 minutes.
5. In a small bowl, mix together 2 tablespoons of chili crisp, 1 tablespoon of rice vinegar, 2 teaspoons of soy sauce, and 1/2 teaspoon of cornstarch until the cornstarch is fully incorporated.
6. Heat 2 tablespoons of vegetable oil in a large nonstick frying pan over medium-high heat.
7. Add the tofu in a single layer and cook until crisp and golden-brown, about 4 to 5 minutes per side.
8. Remove the pan from heat, then pour the sauce evenly over the tofu. Toss to coat.
9. Transfer the tofu to a serving plate and garnish with thinly sliced scallions if desired.
10. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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