Sweet and spicy Crispy Tofu

I always pick up a package of tofu during my biweekly trip to the market. Why? Tofu is so versatile, it’s an extra boost of protein and it will keep in the fridge for at least a month before I get to it. Crispy tofu almost feels naughty because people associate tofu for being healthy but shallow frying it pushes it closer to the “bad” side. These tofu cubes are unlike any other because of my secret ingredient, cornstarch! Frying in cornstarch really creates a light coating that provides the ultimate crunch! Last but certainly not least, these airy little cubes are coated in a sweet and spicy sauce that will remind you of a classic street food you can get at any good hawker stall in Asia.

 
 
 

Sweet and Spicy Crispy Tofu

Prep time: 10 minutes | Total time: 25 minutes

Serves: 2

Ingredients:

1 16-ounce package firm tofu, drained

2 tablespoons light soy sauce

1 tablespoon honey or agave

2 teaspoons to 1 tablespoon sambal oelek 

1 teaspoon rice wine vinegar

1/3 cup cornstarch*

1/4 cup vegetable oil

Kosher salt

1 teaspoon toasted sesame oil

1 scallion, thinly sliced on the bias

Instructions:

  1. Place the tofu on a paper towel lined plate and top with an additional two sheets of paper towels. Put a canned good on top to squish all the water out. Set aside for 15 minutes. (You might need to change the paper towel midway if it gets too wet.)

  2. Meanwhile, whisk the soy sauce, honey, sambal oelek, rice wine vinegar, 1 teaspoon cornstarch and 2 tablespoons water together in a small bowl.

  3. Remove the tofu from the wet paper towels and cut into 1-inch cubes. Toss in the remaining cornstarch until all each cubes is fully coated. 

  4. Heat the vegetable oil in a Dutch oven over medium-high heat. Once shimmering, add the coated tofu cubes in an even layer. Let fry until a golden crust forms, about 2 minutes per side. Transfer to a paper towel lined plate and sprinkle with salt. 

  5. Whisk the sauce one last time and add to a small saucepan. Bring to a boil over medium high heat and let simmer until slightly thicken, about 30 seconds. 

  6. Transfer tofu to a platter and spoon over the sauce. Drizzle with sesame oil and sprinkle with sliced scallions. Enjoy!

Cook’s Note

Why coat in cornstarch and not all purpose flour?*

Using cornstarch for shallow fry or deep fry will get you the golden color and extreme crunchiness. Why? Thanks to the makeup of what cornstarch actually is. It’s almost completely starch whereas flour has a lower starch content because it also has gluten.