Sweet Spicy Tofu Recipe
Pan fried tofu, bell parmesan cheese with sweet & spicy sauce
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Ingredients
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Tofu & Coating
Sweet & Spicy Sauce
Bell & Cheese Finish
Method
Tofu & Coating
- 1
Press and prepare tofu
Drain the 14 oz block of extra-firm tofu and press it for 20–30 minutes to remove excess water. If you don't have a press, wrap tofu in a clean kitchen towel and place a heavy skillet or cans on top.
- 2
Cut and season
Unwrap the pressed tofu and cut into 1/2-inch thick rectangles or 1-inch cubes (about 12–16 pieces). In a shallow bowl, combine 3 tbs cornstarch, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss tofu pieces gently in the cornstarch mixture until evenly coated; shake off excess.
- 3
Pan-fry tofu
Heat a large nonstick or stainless skillet over medium-high heat and add 3 tbs neutral oil. When oil is shimmering, add tofu pieces in a single layer, leaving space between pieces. Fry 3–4 minutes per side until deep golden and crisp. Work in batches if necessary. Transfer browned tofu to a plate lined with paper towels.
Sweet & Spicy Sauce
- 4
Combine sauce ingredients
In a small bowl, whisk together 3 tbs honey, 2 tbs soy sauce, 1 tbs rice vinegar, 1.5 tbs gochujang (or sriracha), 1/2 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, and 3 tbs water until smooth.
- 5
Make slurry
In a separate small cup, mix 1 tbs cornstarch with 1 tbs cold water until fully dissolved to create a slurry.
- 6
Cook sauce
Using the same skillet (wipe excess oil if there is too much, leave about 1 tsp), set heat to medium. Add the prepared sauce mixture and bring to a gentle simmer, stirring. Once simmering, stir in the cornstarch slurry slowly and continue to simmer for 1–2 minutes until sauce thickens to a glossy, coat-able consistency. Taste and adjust: add a splash more soy for salt, a touch more honey for sweetness, or a pinch more gochujang/sriracha for heat.
Bell & Cheese Finish
- 7
Sauté bell peppers
While the sauce is simmering, in a separate small skillet over medium heat, add 1 tsp neutral oil and sauté the sliced red and yellow bell peppers for 2–3 minutes until slightly softened but still bright and slightly crisp.
- 8
Combine tofu, peppers, and sauce
Add the fried tofu and sautéed bell peppers into the skillet with the thickened sauce. Toss gently to coat every piece evenly, cooking 1–2 minutes so the tofu heats through and absorbs sauce flavors.
- 9
Finish with parmesan
Remove skillet from heat and immediately sprinkle 1/2 cup finely grated parmesan over the sauced tofu and peppers. Toss briefly so the residual heat melts the parmesan into a light coating. The parmesan will add a savory, slightly salty finish that contrasts with the sweet-spicy sauce.
- 10
Garnish and serve
Transfer to a serving plate, garnish with sliced scallions and 1 tsp sesame seeds if using. Serve hot over steamed rice, noodles, or a bed of greens.