Crispy Chili Tofu Recipe

Press and cube tofu

Wrap the 14 oz block of extra-firm tofu in a clean kitchen towel or paper towels. Place a heavy skillet or baking sheet on top and press for 20–30 minutes to remove excess moisture. After pressing, cut the tofu into 1/2- to 3/4-inch cubes.

Season and coat

Pat the tofu cubes dry again if needed. In a bowl, combine 3 tablespoons cornstarch, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Gently toss the tofu cubes in the cornstarch mixture until each piece has an even, light coating. Shake off excess cornstarch.

Pan-fry until crispy

Pour about 1 cup neutral oil (enough for a shallow fry, roughly 1/4-inch depth) into a large nonstick or cast-iron skillet and heat over medium-high until shimmering (around 350°F / oil should flow slowly when a corner of tofu is added). Working in batches to avoid crowding, add tofu cubes in a single layer and fry until golden brown and crisp on the bottom, 3–4 minutes. Flip and brown all sides, about 2–3 more minutes per batch. Transfer cooked tofu to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Make the sauce while tofu cooks: In a small bowl whisk together 1/4 cup sweet chili sauce, 2 tablespoons low-sodium soy sauce, 1 teaspoon rice wine vinegar, 1 tablespoon water, 1 minced garlic clove, and 1/2 teaspoon grated ginger until smooth. Taste and adjust—add a pinch of sugar if you prefer sweeter or more vinegar for tang. Keep at room temperature; it will be used to toss the hot tofu.

Toss tofu in sauce: Once all tofu is fried and still hot, transfer the pieces to a large bowl. Pour the sweet chili soy mixture over the tofu and gently toss so each piece is lightly coated. The heat from the tofu will slightly thin and shine the sauce, glazing the cubes without making them soggy.

Mix aioli: In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon fresh lime juice, 1/2 minced garlic clove, and 1/4 teaspoon salt. Whisk until smooth and taste—adjust sriracha for heat and lime for brightness. Refrigerate until ready to serve.

Plate and garnish: Arrange sauced tofu on a serving plate or platter. Drizzle or dot the sriracha aioli over the tofu (about half the aioli to start; serve extra on the side). Sprinkle 1 teaspoon toasted sesame seeds, 1 teaspoon togarashi evenly over the tofu, and scatter 2 tablespoons sliced green onions on top. Serve with lime wedges for squeezing if desired.

Serve suggestion: Offer extra sweet chili soy and sriracha aioli on the side for dipping. Best enjoyed immediately while the tofu is still crisp.