Vegan Crispy Chili Tofu Recipe

Press and cut tofu

Drain the 14 oz block of extra-firm tofu and press it for 15–30 minutes to remove excess water (use a tofu press or stack between paper towels with a weight). Once pressed, cut the tofu into 3/4–1-inch cubes or 1/2-inch slabs depending on desired bite size.

Make batter

In a medium bowl whisk together 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1/4 cup unsweetened soy milk, 1/2 tsp salt and 1/4 tsp black pepper until a thick, slightly lumpy batter forms. It should coat tofu but not be watery; add up to 1 tbsp more soy milk if too dry.

Coat tofu

Toss the tofu pieces gently in the batter until evenly coated. For extra crispness, you can dredge the battered pieces in a light dusting of cornstarch (about 2 tbs) before frying.

Fry tofu

Heat 1 cup neutral oil in a large skillet (cast-iron or stainless) over medium-high heat until shimmering (about 350°F / oil should sizzle when a small piece of batter is added). Fry tofu in batches so pieces aren’t crowded, 3–4 minutes per side, turning to brown all sides, until deep golden and crisp. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

While tofu is frying, whisk together 1/2 cup sweet chili sauce, 2 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp minced garlic, 1/2 tsp toasted sesame oil and 1/4 tsp red pepper flakes in a small bowl. Taste and adjust balance — add 1 tsp maple syrup if you prefer sweeter, or extra soy for saltiness.

If you prefer a slightly thicker glaze, warm the sauce in a small saucepan over low heat for 2–3 minutes until just simmering, then remove from heat.

Combine 1/2 cup vegan mayonnaise, 2 tsp sriracha, 1 tsp fresh lime juice, 1/2 tsp maple syrup (or agave), 1/4 tsp garlic powder and 1/8 tsp salt in a small bowl. Whisk until smooth and taste; adjust sriracha for more heat or lime for brightness. Refrigerate until serving.

Place the warm crispy tofu in a large mixing bowl. Pour the prepared sweet chili soy sauce over the tofu and gently toss to coat each piece evenly, doing this quickly so the tofu remains crisp (use a spatula to lift rather than stirring aggressively).

Arrange coated tofu on a platter. Drizzle or spoon sriracha aioli over the tofu in a thin zigzag. Sprinkle 1 tsp togarashi evenly over the dish, then scatter 2 tbs chopped scallions, 1 tsp toasted sesame seeds and optional 2 tbs chopped cilantro.

Serve immediately with lime wedges on the side to squeeze over just before eating.