Garlic Chili Tofu Recipe
Fried Tofu, Garlic Chili Ponzu, Fried Jalapeno and Scallion
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Ingredients
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Crispy Tofu
Garlic Chili Ponzu
Fried Jalapeno & Garnish
Method
Crispy Tofu
- 1
Press and cube tofu
Drain the extra-firm tofu and press it for 20–30 minutes to remove excess moisture. After pressing, cut the block into 1-inch cubes (about 24–30 pieces depending on block size). Pat the cubes dry with paper towels.
- 2
Coat tofu
In a shallow bowl, whisk together cornstarch, all-purpose flour, salt, and black pepper until uniform. Toss the tofu cubes gently in the dry mixture until each piece is evenly coated. Shake off excess.
- 3
Fry tofu
Heat 2 cups of neutral oil in a heavy skillet or pot over medium-high heat until it reaches 350°F (175°C) or a small piece of coating sizzles and browns within 20–30 seconds. Fry the coated tofu in batches so pieces do not touch, about 3–4 minutes per batch, turning once, until golden brown and crisp. Transfer to a wire rack or paper towel–lined tray to drain. Keep warm.
Garlic Chili Ponzu
- 4
Make ponzu
In a small bowl, combine soy sauce, fresh lemon juice, rice vinegar, mirin, water, and sugar. Whisk until the sugar dissolves.
- 5
Add aromatics & chili
Stir in the finely minced garlic, chili oil, and toasted sesame oil. Taste and adjust acidity or salt—add up to 1 teaspoon more lemon juice for brightness or a pinch more sugar to balance, if desired. Let the mixture rest for 5–10 minutes to allow the garlic to mellow and flavors to meld.
Fried Jalapeno & Garnish
- 6
Prepare jalapenos
Wash and slice the jalapenos into 1/4-inch rings. If you prefer less heat, remove and discard the seeds and membranes before slicing (use gloves if sensitive). Pat the slices dry.
- 7
Fry jalapenos
Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Once shimmering, add jalapeno slices in a single layer and fry briefly, about 30–60 seconds per side, until blistered and edges are lightly browned. Remove with a slotted spoon and drain on paper towels.
- 8
Finish and plate
Arrange the hot crispy tofu on a serving platter or individual plates. Spoon the garlic chili ponzu over the tofu—use about 2–3 tablespoons per serving, or serve extra on the side for dipping. Scatter the fried jalapeno slices and sliced scallions over the top. Sprinkle toasted sesame seeds and a light dusting of coarse sea salt across the tofu. Serve immediately so tofu remains crisp.