Description
A quick, healthy, and crispy weeknight dinner featuring pan-fried tofu coated in a sticky sweet chili sauce. This recipe is pantry-friendly, takes only 25 minutes, and delivers restaurant-quality flavor at home.
Ingredients
Scale
- 14–16 oz (400g) extra-firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup (120ml) sweet chili sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Press the tofu for 15-20 minutes to remove excess water, then cut into 1-inch cubes.
- Place tofu cubes in a bowl and toss with cornstarch until lightly coated. Shake off excess.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add tofu cubes in a single layer (cook in batches if necessary) and fry for 3-4 minutes per side until golden and crispy. Remove to a plate.
- In the same skillet, reduce heat to medium. Sauté garlic and ginger for 30 seconds until fragrant.
- Add sweet chili sauce and soy sauce. Simmer for 2-3 minutes until slightly thickened.
- Return tofu to the skillet and toss gently to coat in the sauce. Remove from heat immediately.
- Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
Pressing the tofu is crucial for crispiness. Do not crowd the pan to avoid steaming. Add sauce off heat to prevent burning the sugar. This dish stores well in the fridge for up to 4 days but does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 280
- Sugar: 18
- Sodium: 680
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 12
Keywords: tofu, sweet chili, crispy tofu, healthy dinner, weeknight meals, vegetarian, gluten-free option, easy recipe