EASY Chili Crunch Tofu
Chili Crunch Tofu is a crispy baked tofu recipe tossed in creamy Yum Yum sauce and spicy chili crisp.
Ingredients
Chili Crunch Tofu
- 1 block extra-firm tofu
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Pinch of salt
- 1/4 cup Yum Yum sauce
- 1 tablespoon chili crisp
- 1 tablespoon honey optional
For Serving
- 1½ cups uncooked rice
- 1/4 cup sliced green onions
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the tofu into two flat slabs and gently press out excess moisture with paper towels for 5–10 minutes.
- Cube the tofu and transfer it to a large bowl.
- Add the cornstarch, soy sauce, olive oil, and salt. Toss gently until evenly coated.
- Spread the tofu cubes onto the prepared baking sheet in a single layer.
- Bake for 20–25 minutes, turning once or twice until golden brown and crispy.
- Meanwhile, cook the rice according to the package directions.
- In a small bowl, stir together the Yum Yum sauce, chili crisp, and honey if using.
- Toss the baked Chili Crunch Tofu with several spoonfuls of the sauce.
- Serve over rice, drizzle with additional sauce, and garnish with green onions.
Notes
- Serve with jasmine rice, brown rice, cauliflower rice, or noodles.
- Leftover sauce makes an excellent salad dressing.
- Sprinkle with sesame seeds for added crunch.
- Pair with roasted vegetables for a complete meal.