Crispy Tofu with Sweet Chili Sauce
User Reviews
5
Crispy Tofu with Sweet Chili Sauce
Description
Crispy Tofu with Sweet Chili Sauce is prepared by pressing firm tofu to remove moisture, then slicing it into strips. These strips are dipped in a batter made of flour, sriracha, soy sauce, garlic, and seasonings, then coated with salted breadcrumbs before being baked to achieve a crisp texture. The accompanying sweet chili sauce blends soy sauce, rice vinegar, sugar, garlic, and Asian chili sauce, cooked briefly to balance sweetness, acidity, and heat. This combination highlights a contrast between crunchy tofu and flavorful sauce. The baked method ensures less oil absorption while maintaining crispness. This dish is suited as an appetizer or light snack, with adjustable spice levels in both batter and sauce to taste. The recipe includes options for gluten-free substitutions and notes on portioning to serve six.
Ingredients
For the Crispy Tofu:
- 14 oz tofu firm
- 1/2 cup flour I use half white half wheat, as all wheat makes the batter taste too wheaty
- 1 1/2 tbsp sriracha or more, or hot chili sauce
- 1 tbsp soy sauce
- 1/2 tsp garlic
- 1/4 tsp black pepper
- 1/3 tsp salt
- 1/2 tsp sugar
- 1/2 cup water or more
- 1 cup breadcrumbs
- 1/4 tsp salt
For the Sweet chili sauce
- 1 1/2 tbsp soy sauce
- 1/4 cup rice vinegar
- 1/4 cup water
- 3 tbsp sugar or more
- 1 clove garlic minced
- 1/4 tsp garlic powder
- 1 1/2 tbsp asian chile sauce or more, like sambal oelek
- 1/2 tsp cornstarch or arrowroot starch
Instructions
- Press the tofu in kitchen towel or tofu press for a few minutes to remove excess moisture. Slice into strips. Preheat the oven to 400 degrees F / 200ºc.
- Prepare the breading station. In one bowl mix the ingredients from flour through water until well combined to make a just about thick batter. Add some more water if needed. In another shallow bowl place the breadcrumbs and mix in 1/4 tsp salt.
- Use one hand to dip the tofu strip in the batter to coat all sides. Tap to drop excess batter and transfer to breadcrumb bowl. Use the other hand to coat the strip with breadcrumbs and place on parchment lined baking sheet. Repeat for all strips. Spray oil on the strips and bake for 30 to 35 minutes or longer until crisp.
- Mix everything under the sweet chili sauce in a pan (while off heat). Heat over medium and bring to just about a boil. Carefully taste and adjust sweet, tang and spice. Take off heat and pour in serving bowl. Cool slightly and serve with the tofu strips. Dip the strips in the dipping sauce for 1 to 2 seconds to pick up enough sauce for each bite. There will be double dipping, so serve the sauce in individual bowls, or make a double batch if needed.
Notes
- For a gluten-free version, substitute flour with rice flour and starch, and use gluten-free breadcrumbs or ground oats for coating.
- The recipe yields six servings, suitable for sharing as an appetizer or snack.
- Adjust the amount of chili sauce or sriracha to control the spiciness according to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Sodium | 682mg | 28% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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