Skillet · Beginner
Crispy chili tofu
A simple, deeply crisp base for a fast savory-sweet glaze.
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Let's make it.
- Press tofu briefly, then tear into bite-size pieces. Blot the surfaces dry; leftover water makes the starch coating pasty.
- Toss with cornstarch and a pinch of salt just before cooking, so the coating does not sit and draw moisture from the tofu.
- Heat oil in a nonstick or well-seasoned skillet over medium-high heat. Spread tofu in one layer and leave it alone until the underside sets and browns.
- Turn the pieces to crisp other sides. Mix soy sauce, chili crisp, and sweetener separately; toss with the tofu off heat just before serving.
- Finish with scallions and serve immediately.
The little thing that matters
Sauce at the end; adding it early softens the crisp surface. For the best texture, serve from a warm plate rather than piling the tofu in a deep bowl.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.
Review the frying fundamentals
On the fry chart: agedashi tofu at 325°F (165°C), crispy tofu at Medium heat. See every food.
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