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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.
Mix 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.
Still 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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