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crispy tofu7

If you’re looking for that dish to serve someone who normally isn’t crazy about tofu – or if you’re not crazy about tofu yourself – this is the one to try. Marinating tofu, then dredging it in flour and pan frying, results in a magical transformation from rubbery mass to crispy-tender morsel.  If, on the other hand, you truly like tofu (like I do), then you will love this dish with all your healthy heart.


Crispy Tofu with Sweet Chili Sauce


  • ½ cup Hoisin sauce
  • 2 tbsp unsweetened rice wine vinegar
  • 2 tbsp sweet chili sauce (not hot chili sauce!)
  • 10 oz. extra firm tofu, cut into cubes (I prefer Wildwood brand)
  • 4 tablespoons low-sodium soy sauce or Braggs Aminos
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • ¼ – ½ cup all-purpose flour
  • 3 tbsp olive oil
  • 1 cup sliced white mushrooms
  • ½ cup red bell pepper slices
  • ½ cup yellow bell pepper slices
  • ½ cup yellow onion, sliced
  • fresh basil or cilantro (optional)
  • raw or lightly roasted peanuts (optional)
  • green onions (optional)


Mix the Hoisin sauce, rice wine vinegar and sweet chili sauce.  Set aside.

crispy tofu1 crispy tofu2 crispy tofu5Mix soy sauce, sesame oil, and 2 cloves of the minced garlic together into a marinade. Place tofu in large air-tight container or zipper bag, add marinade and shake to coat well.  Allow tofu to marinate approximately ½ hour.  After marinating, add flour and shake well, ensuring tofu cubes are coated evenly.  Heat 2 of the tbsp. of olive oil over medium-high, then add the tofu cubes in a single layer.  Brown the tofu evenly– approximately 3-4 minutes per side.   Place tofu on a plate and set aside.

crispy tofu3Still on medium-high, add the remainingl 1 tbsp of olive oil.  Once hot, add the mushrooms, onions and peppers, browning the edges, but leaving them “crisp tender”  (like you would for stir-fry), approx. 6-8 minutes.  Turn off the heat, add the additional 1 clove of minced garlic and stir.  Add the tofu cubes back to the pan. Drizzle Hoisin sauce mixture over the vegetables and tofu. Garnish with peanuts, basil, and/or green onions.

Serve with brown rice or your favorite noodles.

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Farro “Risotto”                             Thai Coconut Curry with Eggplant & Tofu

farrorisotto4                        curry4