Tofu Tod Recipe

Press and cut tofu

Drain the extra-firm tofu and press it for 20–30 minutes to remove excess water. Use a tofu press or wrap in clean kitchen towels and weigh with something flat and heavy. Cut pressed tofu into 1-inch cubes.

Make coating mix

In a shallow bowl or wide plate combine cornstarch, flour, kosher salt, black pepper, and garlic powder. Mix until uniform.

Batter (optional light binder)

In a separate small bowl whisk 1/2 cup water until smooth. The batter should be thin enough to coat but not drip excessively. If you prefer a drier crust, skip this and dust tofu directly with the dry mix.

Coat the tofu

Working in batches, dip tofu cubes briefly into the batter (or brush lightly), then roll them in the dry coating so they are fully covered. Shake off excess. Place coated cubes on a wire rack while you heat the oil.

Fry the tofu

Pour neutral oil into a large skillet or wok to a depth of about 1/2 inch and heat over medium-high until shimmering and a small pinch of coating sizzles on contact (about 350°F/175°C if using a thermometer). Fry coated tofu in a single layer without crowding, about 2–3 minutes per side, turning to get even golden brown, until crisp and deep golden all around. Transfer fried tofu to a plate lined with paper towels to drain; keep warm in a low oven (200°F/95°C) if needed. Replenish oil between batches if it becomes too cool.

Combine sauce ingredients

In a small saucepan or skillet combine the sweet chili sauce, rice vinegar, soy sauce, honey (or maple syrup), lime juice, and red chili flakes. Stir to combine.

Reduce and finish

Warm the sauce over low-medium heat, stirring occasionally, until slightly thickened and glossy, about 3–5 minutes. Taste and adjust: add a pinch more honey for sweetness, more vinegar for tang, or more chili flakes for heat. Remove from heat and keep warm.

Toss tofu in sauce

Place the fried tofu in a large bowl. Pour the warm sweet chili sauce over the tofu and gently toss until all pieces are evenly coated. Do this quickly so the coating stays crisp but gets glazed — you want a balance between crisp exterior and sticky sauce.

Transfer sauced tofu to a serving dish. Sprinkle toasted sesame seeds and sliced scallions over the top. Serve immediately with lime wedges on the side to squeeze over just before eating.

Serving suggestions: Serve as an appetizer with extra sweet chili sauce for dipping, or over steamed rice or a simple slaw for a light meal.