Chili Crisp Fried Tofu

By Taylor Ann SpencerPublished: Jan 14, 2025

Approved by the Delish Test Kitchen

4.3

4 Ratings

chili crisp fried tofu over rice in a bowl topped with scallions

PHOTO: JULIA GARTLAND; FOOD STYLING: SAM SENEVIRATNE

Yields:

3 - 4 serving(s)

Prep Time:

5 mins

Total Time:

45 mins

Cal/Serv:

552

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preview for I Went Through Two Jars Of Chili Crisp This Week Making This Fried Tofu

Chili crisp is the MVP in the flavor bomb pantry, and it’s back to prove it again with this chili crisp fried tofu. Featuring a vibrant spicy-sweet sauce made with just four pantry ingredients, this crispy fried tofu is waiting to make your weeknight dinner a little more exciting.

Prepping the tofu:
Extra-firm is the best type of tofu for this recipe. While some people press their tofu to remove the excess liquid, I prefer to use the boiling water method. It seems counterintuitive, but pouring boiling water over the cubed tofu causes the proteins in the tofu to contract, expelling the water it’s holding inside. As a bonus, I also like to season the boiling water heavily—just like you would pasta water—so that the tofu is also seasoned as it soaks. After 20 minutes, simply remove the tofu cubes from the water, blot them dry, and continue with tossing it in the cornstarch and frying.

The chili crisp sauce:
Every brand of chili crisp is different, so make sure to use a brand you love (I highly recommend Fly by Jing). Since spice levels can vary across brands, I also recommend tasting the chili crisp before adding it to the sauce. If it seems on the SUPER-spicy side, add 1 Tbsp. to the sauce, check the flavor, and amp up the heat by adding 1 tsp. at a time, until you’ve reached your desired spice level. Also, for the best sauce consistency, try to scoop out mostly the “crisp” part of the chili crisp when measuring it out of the jar; incorporating too much of the oil will make the sauce greasy.

This dish is basically vegan, with the exception (possibly) of the honey. I’ve known many vegans who eat honey, but if you’d prefer to avoid it (for whatever reason!), feel free to substitute agave. The sauce may not be quite as thick as with the honey, but it will still be delicious.

Storage:
This tofu is at its crispy best when it’s fresh, but any leftovers can be stored in an airtight container in the refrigerator up 3 days. The cornstarch coating will get soggy as it sits, but it will still taste great!

chili crisp fried tofu in a bowl on top of rice topped with scallions

PHOTO: JULIA GARTLAND; FOOD STYLING: SAM SENEVIRATNE

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Ingredients

1
(14-oz.) pkg. extra-firm tofu
2 Tbsp.
kosher salt, plus more
1/4 cup
chili crisp (mostly the crisp solids)
1/4 cup
honey
2 Tbsp.
reduced-sodium soy sauce
1/3 cup
plus 2 tsp. cornstarch, divided
1/3 cup
neutral oil
1
scallion, thinly sliced, for serving
Cooked white rice, for serving

Directions

1. Step 1Remove tofu from package; discard excess moisture. On a cutting board, holding knife parallel to board, slice tofu block in half to yield 2 thinner blocks. Cut each block into 12 cubes about 1" x 1" each. Arrange in an 8" x 8" baking dish in a single layer.
2. Step 2In a kettle or medium pot, bring 6 cups water to a boil. Pour water over tofu; sprinkle with 2 Tbsp. salt. Let sit 20 minutes.
3. Step 3Meanwhile, in a small bowl, whisk chili crisp, honey, soy sauce, and 2 tsp. cornstarch. Place remaining 1/3 cup cornstarch in another small bowl.
4. Step 4Line half of a baking sheet with 2 layers of paper towels or a clean kitchen towel.
5. Step 5Working one or two at a time, remove tofu cubes from water and blot dry on all sides with more paper towels. Arrange on paper towels on prepared sheet. Cover with more paper towels or another clean kitchen towel and lightly pat dry again (do not apply too much pressure).
6. Step 6Working one or two at a time, transfer tofu cubes to cornstarch and toss to coat. Shake of excess and transfer to unlined part of baking sheet. Remove wet paper towels from baking sheet and line with fresh paper towels.
7. Step 7In a large, heavy, high-sided stainless steel or cast-iron skillet over medium-high heat, heat oil until shimmering. Fry tofu in a single layer, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer to prepared sheet; season with salt, if desired.
8. Step 8Pour off remaining oil into a heatproof bowl (discard once cool). Return skillet to medium heat.
9. Step 9Whisk chili crisp sauce to reincorporate and pour into skillet. Bring to a simmer and cook, stirring, until thickened, 30 to 60 seconds. Add tofu and toss in sauce until coated and warmed through.
10. Step 10Divide rice among bowls. Top with tofu mixture and scallions.