Description

This Spicy Crispy Tofu is golden, crunchy on the outside, and packed with bold flavors. It’s tossed in a spicy, savory sauce that makes it the perfect plant-based main or side. Great for weeknight dinners or meal prep!

Ingredients

For the tofu:

1 block (14 oz) extra-firm tofu, pressed and cubed
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon sesame oil (or any neutral oil)
1/4 teaspoon black pepper

For the spicy sauce:

2 tablespoons soy sauce
1 tablespoon sriracha (adjust to taste)
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

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Instructions

Prep the tofu: Press the tofu for at least 15 minutes to remove excess water. Cut into bite-sized cubes.
Coat tofu: In a bowl, toss tofu cubes with soy sauce, cornstarch, sesame oil, and black pepper until evenly coated.
Cook tofu: Heat a non-stick skillet over medium heat. Add the tofu and cook for 10–12 minutes, flipping occasionally, until golden and crispy on all sides.
Make the sauce: In a small bowl, whisk together soy sauce, sriracha, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
Thicken the sauce: Pour the sauce into the skillet with the tofu. Add the cornstarch slurry and stir. Cook for 2–3 minutes until the sauce thickens and coats the tofu.
Serve: Garnish with chopped green onions or sesame seeds, and serve hot over rice or noodles.

Notes

For extra crispy tofu, bake or air fry instead of pan-frying.
Adjust spice level by adding more or less sriracha.

You can add veggies like bell peppers or broccoli to make it a full meal.

Nutrition

Serving Size: 1/4 of recipe
Calories: 210
Sugar: 4g
Sodium: 540mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 12g
Cholesterol: 0mg