I call it Chili Crisp Tofu, crispy pan-fried tofu cloaked in a spicy, umami-packed chili sauce with an unexpected twist.

Jump to Recipe

I can’t stop thinking about my Chili Crisp Tofu because it hits so many notes at once. I use extra firm tofu so every bite stays meaty and keeps that satisfying chew, and a generous spoonful of chili crisp for that crunchy, savory heat that makes you keep reaching in the bowl.

It’s perfect as an appetizer, a side, or a lazy vegetarian meal when you want something bold without fuss. Guests are always surprised how something simple feels fancy, and then they ask where I bought it.

If you like texture and umami, this will hook you.

Ingredients

Print Recipe (No Advertisments)

Extra-firm tofu: dense soy, packed with protein, low carb, soaks up flavors.
Chili crisp: spicy, crunchy oil, adds heat and texture, some sodium and fat.
Cornstarch: creates crisp coating when fried, mostly carbs, no fiber, simple.
Soy sauce: salty umami booster, low in calories, adds savory depth and sodium.
Rice vinegar: bright acidic tang, cuts richness, adds mild sourness and freshness.
Maple syrup: balances heat with sweet, small calories, gives caramel notes, can be swapped.
Garlic: sharp aromatic, tiny calories, boosts savory flavor, may mellow when cooked.
Scallions: fresh oniony crunch, adds brightness, some fiber, vitamins, its a nice garnish.

Ingredient Quantities

14 oz (400 g) extra-firm tofu

3 tbsp cornstarch

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

3 tbsp neutral oil (vegetable or canola) for frying

3 tbsp chili crisp or chili crunch, store bought (or chili oil with crunchy bits)

2 tbsp low-sodium soy sauce

1 tbsp rice vinegar

1 tbsp maple syrup or light brown sugar

1 tsp toasted sesame oil

2 cloves garlic, minced

1 tsp grated fresh ginger (optional)

2 scallions, thinly sliced

1 tbsp toasted sesame seeds

Lime wedges for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Drain the tofu, wrap it in paper towels or a clean kitchen towel and press 15 to 30 minutes (or use a tofu press) until most moisture is gone, then cut into 1 inch cubes or thick rectangles.

2. Put the tofu in a bowl, sprinkle the cornstarch, kosher salt and black pepper over it and toss gently so every piece gets a light, even coating.

3. Heat a large skillet over medium high heat, add about 3 tablespoons neutral oil and let it get hot and shimmering but not smoking.

4. Fry the tofu in a single layer in batches so you don’t crowd the pan, 2 to 4 minutes per side, turning so all sides get golden and crisp; add more oil between batches if needed and drain cooked pieces on paper towels.

5. While the last batch cooks, whisk together chili crisp, soy sauce, rice vinegar, maple syrup (or brown sugar), toasted sesame oil, minced garlic and grated ginger in a small bowl; taste and tweak if you want it sweeter or tangier.

6. Lower the heat under the skillet to medium low, pour the sauce into the pan and warm it gently until it just starts to bubble, scraping up any browned bits from the pan so the sauce is flavorful.

7. Add the fried tofu back to the skillet and toss carefully for 1 to 2 minutes so the sauce coats each piece and thickens slightly; don’t overcook or the maple syrup can burn.

8. Transfer the coated tofu to a serving plate, scatter the sliced scallions and toasted sesame seeds over the top.

9. Serve hot with lime wedges for squeezing over if you like extra brightness, and a tip: press the tofu well and don’t skip the cornstarch if you want max crunch.

Equipment Needed

1. Cutting board and a sharp chef’s knife, you’ll want good control when cutting tofu into 1 inch pieces
2. Paper towels or a clean kitchen towel plus a heavy plate or tofu press to press out the moisture
3. Two bowls, one medium for the tofu and cornstarch, one small for whisking the sauce
4. Measuring spoons and a tablespoon or small measuring cup for the sauce ingredients
5. Large 10 to 12 inch skillet for frying and finishing the sauce
6. Tongs or a slotted spatula so you can turn tofu without breaking it
7. Whisk or fork to mix the sauce and scrape up browned bits in the pan
8. Plate lined with paper towels for draining cooked tofu and a serving plate for the finished dish

FAQ

Q: How do I press tofu so it gets crispy? A: Wrap the block in paper towels or a clean dish towel, set a plate on top and weigh it down with cans or a heavy book for 15 to 30 minutes, or use a tofu press. The drier it is the better the crust, really simple but works every time.

Q: Can I bake or air fry instead of pan frying? A: Yes. For baking toss cubes with cornstarch and a little oil, spread on a sheet pan and bake at 425 F for 25 to 30 minutes, flip halfway. Air fry at 375 F for 12 to 18 minutes shaking once. You might lose a tiny bit of crunch vs skillet but it's way less mess.

Q: My chili crisp is too spicy, how do I tone it down? A: Use less chili crisp to start, like 1 tablespoon, then taste and add more if you want. Stir in extra maple syrup or a splash more rice vinegar to balance heat. Serving with rice, lime wedges and scallions helps tame the burn too.

Q: How should I store leftovers and reheat them? A: Keep tofu and sauce in an airtight container in the fridge up to 3 days. If you want it to stay crispy store the sauce separate. Reheat in a skillet or oven to bring back crunch, microwave will make it soggy so avoid if you can.

Q: Any good substitutions for soy sauce or cornstarch? A: Use tamari or coconut aminos for gluten free. Arrowroot or potato starch works instead of cornstarch, similar crisp. For sweetener you can swap honey for maple if you prefer.

Q: How do I get extra crunchy tofu and avoid soft, floppy pieces? A: Cut even sized cubes, lightly toss in cornstarch and shake off excess, heat the oil until shimmering, don't overcrowd the pan or it'll steam, and flip only once so a crust forms. Let pieces drain on a wire rack not paper towels if you want to keep crispiness.

Chili Crunch Tofu Recipe Substitutions and Variations

Tofu: swap extra-firm with tempeh for a nuttier, chewier bite, or use firm paneer or halloumi if you dont need it vegan; press whatever you use well.
Cornstarch: arrowroot powder or tapioca starch give similar crisp, or use all-purpose flour for a less delicate crust.
Chili crisp: if you dont have it mix chili oil with toasted fried garlic or crushed chili flakes and a little sugar, or stir some gochujang into oil for a saucier, savory option.
Soy sauce: use tamari for gluten free, coconut aminos to avoid soy, or regular soy sauce if thats all you got (reduce any extra salt).

Pro Tips

1) Freeze then thaw the tofu first if you want a chewier, more sponge like texture. Freeze whole block, thaw in the fridge or microwave, then press — it soaks up less oil and stays firmer when you fry. Worth the extra time if you like meaty bites.

2) Coat smart not heavy. Put cornstarch and the cubes in a zip bag or use a sifter so every piece gets an even dusting. Let them sit 3 to 5 minutes so the starch sticks, then shake off obvious excess. Too much powder makes clumps and soggy spots.

3) Get the oil temp right and give the tofu space. Heat until shimmering, not smoking, or about 350 to 375F if you use a thermometer. Fry in single layers, don’t crowd the pan. Use a wire rack to drain so the bottoms stay crisp instead of sitting on paper towels and steaming.

4) Handle the sauce gently. Whisk and taste the sauce separately, warm it slowly so the sugar doesnt scorch, then take the pan off the heat if it’s super hot before tossing the tofu. Save a little sauce to drizzle at the end so the pieces keep their crunch, and squeeze lime just before serving for brightness.