Top your rice/grain/noodle bowls with this simple yet delicious Crispy Chilli Garlic Tofu for an absolute treat or eat as is as a snack!
Disclosure: Special thanks to Calphalon for sponsoring this post and for choosing me as a Calphalon Cook brand Ambassador. All opinions, as always, are my own.
Tofu has been something of an acquired taste for me. Having grown up eating paneer (cottage cheese), it took me a long time to learn to enjoy tofu, and now, it’s one of my favorite things to eat – which is great, because it’s an amazing source of plant-based ‘complete’ protein, calcium and iron.
From tofu scrambles to using it in a delicious Orange cake and everything in between, Tofu is part of my usual diet now. But of all the ways I make tofu, this Crispy Chilli Garlic Tofu is by far my favorite way to eat tofu. When properly done, the tofu develops a beautifully crisp outer skin and a succulent and soft center, and with the right flavors to match the dish it’s served on, this is a delight to enjoy!
The right pan!
Using this 10″ Calphalon Premier™ Hard-Anodized Nonstick fry pan, I can get away with using less oil than I would normally use for a stir-fry, if I was using a cast iron skillet or a stainless steel pan. Which is great, because it’s a healthy indulgence I can enjoy many times a week without a sided of guilt!
Which is why I want to give one lucky winner a chance to win this 11 piece Calphalon Premier™ Hard-Anodized Nonstick Cookware Set, to make your holiday cooking a little bit easier!
Here’s what you need to enter:
- Head over to my instagram post @loveisinmytummy where I’m hosting this giveaway.
- Follow @Calphalon and @loveisinmytummy,
- Tag a friend who loves to cook! (one friend per entry – more entries increases your chances of winning!)
Last date to enter: Saturday, September 26th 2020.
Open to U.S. residents only. Giveaway is not sponsored or associated with Instagram.
Winner will be randomly picked and notified on Monday, September 28th 2020.
And don’t forget to try this Crispy Chilli Garlic Tofu! Whether you choose to serve this with rice, over a grain bowl, on a bed of noodles, or eat as is as an appetizer, it is delicious nonetheless. With a garlicky crisp outer skin and a sponge-like center, and the crunch of peanuts, sesame seeds and scallions, it just might make you a tofu lover, like it did me!
Here are a few tips to make sure you get it right each time!
- Use a good quality non-stick pan to get away with using less oil than normal.
- Press your tofu before frying it to get a deliciously crisp skin.
- Fry on high heat to get that perfect combo of crisp skin + soft center. If you fry in medium/low heat, it will dry out the tofu and it’ll get tough and chewy, rather than soft and crunchy.
- Have your mis en place ready before you start frying, so everything moves along quickly once the pan is hot.
- Serve immediately, straight out of the pan. I usually make the tofu only after my rice/noodles are ready, so that I can enjoy its crisp texture the way it was meant to be.
When you make this VEGAN Crispy Chilli Garlic Tofu (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
- 1 package extra-firm tofu (16 oz/453g), pressed
- 1 tbsp cornstarch
- 1.5 tbsp olive oil
For the sauce
- 4 large garlic cloves, minced
- 4-5 spring onions, white/green chopped separately
- 2 tsp dark soy sauce
- 2 tsp red chilli paste
- 1/2 tsp maple syrup
- 1 tsp sesame oil
- 1/2 tsp red chilli flakes
- Salt, to taste
- 1 tbsp roasted peanuts, crushed coarsely
- 1 tsp sesame seeds
- green part of spring onion (above)
Pan fry the tofu
- Toss the pressed tofu in cornstarch until coated evenly.
- Heat 1 tbsp oil in a 10" nonstick fry pan on high heat. Once hot, add the tofu quickly in a single layer without touching. You might need to fry in two batches.
- On high heat, fry the tofu on all sides until light golden brown. Remove to a bowl, add the remaining 1/2 tbsp oil and repeat with the remaining tofu.
- Set aside.
Prepare the sauce
- In a small bowl, combine the soy sauce, red chilli paste, maple syrup, sesame oil and red chilli flakes.
- In the same fry pan, without adding any extra oil, add the finely minced garlic and saute until golden brown and crisp.
- Add the chopped spring onion whites, the prepared sauce, fried tofu and stir well to combine. The tofu will soak up the sauce.
- Season with salt, to taste.
- Garnish with crushed peanuts, sesame seeds, spring onion greens.
- Serve immediately. Best eaten as soon as it's made for that perfect texture, but leftovers can be refrigerated for upto 3 days.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 1mgSodium: 637mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 8g
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.