📝 About This Recipe
This dish celebrates the incredible texture of soy, featuring cubes of extra-firm tofu pressed to perfection and fried until they achieve a delicate, shattering golden crust. Inspired by East Asian street food and classic Izakaya appetizers, the tofu is paired with a vibrant, house-made sweet chili sauce that balances heat, acidity, and sweetness. It is a masterclass in plant-based cooking, proving that dairy-free dining can be deeply indulgent, textural, and packed with umami.
🥗 Ingredients
The Tofu Base
- 28 ounces Extra-firm tofu (two standard blocks, drained and pressed)
- 1/2 cup Cornstarch (for dredging)
- 1 teaspoon Garlic powder (mixed into the cornstarch)
- 1/2 teaspoon Fine sea salt
- 1 cup Neutral frying oil (such as grapeseed, canola, or peanut oil)
Signature Sweet Chili Sauce
- 1/2 cup Rice vinegar (unseasoned)
- 1/2 cup Granulated sugar (adjust for desired sweetness)
- 1/4 cup Water
- 2 tablespoons Sambal Oelek (or Thai chili paste)
- 3 cloves Garlic (minced very finely)
- 1 tablespoon Soy sauce (use Tamari for gluten-free)
- 1 teaspoon Cornstarch (dissolved in 1 tablespoon cold water)
Garnish & Aromatics
- 2 stalks Green onions (thinly sliced on a bias)
- 1 teaspoon Toasted sesame seeds
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 pinch Red chili flakes (optional for extra heat)
👨🍳 Instructions
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1
Begin by pressing the tofu. Wrap the tofu blocks in a clean kitchen towel or several layers of paper towels. Place a heavy skillet or a few cookbooks on top and let sit for at least 20 minutes to remove excess moisture; this is the secret to a truly crispy exterior.
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2
While the tofu presses, prepare the sauce. In a small saucepan over medium heat, combine the rice vinegar, sugar, water, minced garlic, soy sauce, and Sambal Oelek.
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3
Bring the sauce mixture to a gentle simmer, stirring until the sugar has completely dissolved. Let it bubble for 3-5 minutes to allow the flavors to meld.
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4
Whisk the 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Slowly pour this into the simmering sauce while whisking constantly. Continue to cook for 1 minute until the sauce thickens to a glossy glaze, then remove from heat and set aside.
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5
Once pressed, cut the tofu into 1-inch cubes. Try to keep them uniform in size to ensure even cooking.
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6
In a wide, shallow bowl, whisk together the 1/2 cup cornstarch, garlic powder, and salt.
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7
Dredge each tofu cube in the cornstarch mixture, shaking off any excess. The cubes should have a very thin, even coating.
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8
Heat the neutral oil in a large non-stick skillet or wok over medium-high heat. To test if it's ready, dip a wooden chopstick in; if bubbles form rapidly around it, the oil is ready.
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9
Carefully place the tofu cubes into the hot oil in a single layer. Do not overcrowd the pan; work in batches if necessary.
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10
Fry the tofu for 2-3 minutes per side. Use tongs to turn them, ensuring all six sides are golden brown and crisp. This should take about 10 minutes total per batch.
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11
Transfer the fried tofu to a wire rack set over a baking sheet or a paper-towel-lined plate to drain any excess oil.
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12
Immediately toss the warm tofu in a large bowl with half of the sweet chili sauce, or serve the sauce on the side to maintain maximum crunch.
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13
Plate the tofu beautifully and garnish generously with sliced green onions, toasted sesame seeds, and fresh cilantro.
💡 Chef's Tips
Don't skip the pressing step; moisture is the enemy of crispiness. Use cornstarch rather than flour for a lighter, more authentic 'Agedashi' style crunch. Ensure the oil is hot enough before adding tofu; if the oil is too cool, the tofu will absorb it and become greasy. For a spicy kick, add a teaspoon of grated ginger to the sauce while it simmers. If the sauce gets too thick as it cools, simply whisk in a teaspoon of warm water to loosen it.
🍽️ Serving Suggestions
Serve as an appetizer alongside chilled Edamame with sea salt. Pair with a bowl of steamed Jasmine rice and stir-fried bok choy for a complete meal. Complement the heat with a crisp, cold Lager or a dry Riesling. Serve with a side of pickled cucumbers and radishes to provide a refreshing acid contrast. Enjoy as a protein-packed topping for a fresh Asian slaw or noodle salad.